Lemon Marshmallow Squares

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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

  1. For the crust, preheat oven to 350°F and lightly grease an 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 center, 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.


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