Lemon Marshmallow Squares

esam

9:22 ص

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شاركه غرد جوجل+

 

Ingredients

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 gelatin powder,
• 1 tsp meringue powder,
• 1/2 cup sugar,
• 1/4 cup white corn syrup,
• Pinch salt,

Method

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.