Lemon Marshmallow Squares

  • For the crust
  • 2/3 cup biscuit crumbs
  • 1/2 cup plain flour
  • 1/2 cup sweetened desiccated coconut
  • 1 tbsp sugar
  • 1/3 cup unsalted butter
  • For the filling
  • 300ml sweetened condensed milk
  • 5 large egg yolks
  • 2/3 cup fresh lemon juice
  • 2 tsp lemon zest
  • For the marshmallow layer
  • 5 tbsp cold water
  • 2 1/4 tsp gelatine powder
  • 1 tsp meringue powder
  • 1/2 cup sugar
  • 1/4 cup white corn syrup
  • Pinch salt

1. For the crust, preheat oven to 350°F and lightly grease and 8-inch square pan and line with parchment paper so that it comes up the sides of the pan. Toss all the crust ingredients until well-combined and press into the prepared pan. Bake for 12 minutes and cool while preparing the lemon filling.

2. For the filling, reduce the oven to 325°F. Whisk all the filling ingredients together and pour into the cooled crust. Bake for 20 minutes, until set but with a little jiggle in the centre, then cool to room temperature before chilling for at least an hour.

3. For the marshmallow meringue, stir 3 Tbsp of the cold water with the gelatin and the meringue powder in a large bowl or the bowl of a mixer fitted with the whip attachment and set aside.

4. Bring the remaining 2 Tbsp of water, the sugar and the corn syrup to a boil and boil uncovered and without stirring until it reaches a temperature of 240°F on a candy thermometer. While whipping, carefully pour the hot sugar into the bowl with the gelatin and whip this on high speed until tripled in volume and cooled, about 5 minutes.

5. Remove the lemon square from the fridge. Dollop the marshmallow on top of the filling and spread even. Let chill until set.

6. Use a blowtorch to lightly brown the marshmallow and chill until ready to slice and serve.

The squares will keep for up to 3 days refrigerated.

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