Lemon Marshmallow Slice

Boy Bakes Treats - Lemon Marshmallow Slice

Lemon marshmallow slice seems as though it arrived at its present form through a series of one-up challenges that escalated way too quickly. You wanna a topping for your a crumbly, buttery biscuit base? Go big or go home! Oh yeah? A solid layer of zesty lemon curd - boom! You call that a slice? How about a big-ass spongey marshmallow top? Now that's a slice. Three layers. All delicious. Totally indulgent. Guaranteed to send sweet tooths the world over into a special happy place. Who could top that?

As over-the-top as it may appear, a lemon marshmallow slice is relatively simple to make. First of all, it's no-bake, so perfect for a warm summer day when you don't want blasts of hot air pumping through your kitchen for 45 solid minutes. Not to mention you would have made marshmallow from scratch! That's pretty damn impressive.

When you're making the marshmallow, you'll want to get it to a consistency where it is still pliable enough to spread it around the top of the curd before it sets. When it runs back leaving a thick trail after lifting your beaters and doesn't blend straight in, it's ready to go.

Don't sweat about what kind of cookies to use for the base - as long as they're plain and sweet, they should do the trick. Also, if you don't want to buy a whole tin of custard powder for just one bake, you can substitute in 2 tablespoons of cornflour plus 2 teaspoons of vanilla extract and pinch of salt.

MAKES

About 15-20 squares

PREPS

45 minutes
plus cooling

COOKS

Just set and rest

Ingredients

Base

250 grams digestive biscuits/graham crackers
1 cup coconut
Zest of 1 lemon
125 grams butter
1/2 cup condensed milk

Lemon Curd

1 cup caster sugar
2 tablespoons custard powder
2 tablespoons cornflour
1/4 cup lemon juice
1 cup water
1/2 cup milk
1 tablespoon lemon zest

Marshmallow

3/4 cup caster sugar
1/2 cup water
1 tablespoon gelatin
1 teaspoon vanilla extract
2 teaspoons lemon juice

Directions

Line base and sides of a a 20 x 30cm baking tin with baking paper, extending the paper 2cm above the edge for easy removal later.
Process biscuits in a food processor until finely crushed. Drop the biscuit crumbs into a mixing bowl and mix in the coconut and lemon zest.
Melt the butter over low heat in a small pan. Once the butter has melted, add the condensed milk and stir until combined. Remove from heat and pour over the crumb mixture and combine. Press mixture evenly into prepared pan and refrigerate while making topping.
To make the lemon curd, mix the caster sugar, cornflour and custard powder with the lemon juice and stir until smooth. Add the mixture and add all other ingredients to a saucepan over medium heat and slowly bring it to the boil, stirring all the time. When it is boiling and thickened slightly, reduce the heat and simmer for 5 minutes, then set aside for a further 5 minutes to cool slightly. Pour the lemon curd over the biscuit base, smooth the surface, then throw it back in the fridge to cool.
For the marshmallow, mix the sugar and water in a medium-sized saucepan and then sprinkle the gelatine evenly over the top. Slowly bring it to a boil over a medium heat, gently stirring a few times to make sure the gelatine doesn’t stick to the sides. When it's boiling, turn the heat down to where it is just simmering/softly boiling, and give it a final stir. Mix in the vanilla and lemon juice and then leave it for 10 minutes.
Place the gelatine mixture in a large bowl. Use an electric mixer to beat for around 8-10 minutes or until the mixture is thick and when you lift the beaters, it runs back leaving a thick trail and doesn't blend straight in. Moving quickly before the mixture sets, spoon it onto the set lemon filling. Use a spatula to spread it quickly over the surface and smooth it out. Sprinkle with some toasted shredded coconut or extra lemon zest if desired, then either send it back to the fridge once more for around 1-2 hours to set, or leave it 3-4 hours at room temperature.
To serve, use the baking paper to remove the slice from the baking tray to a cutting board. Then using a non-serrated knife, cut into squares. It helps to wipe the knife with a damp cloth between cuts otherwise crumbs from the knife will make a mess on top of the marshmallow.

Ingredients

Directions

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Recipe notes