Recipes

This lemon marshmallow slice is a citrus lover’s dream!

It's soft, fluffy, and will be your new favourite - trust us!
Loading the player...
24
10M

If you love citrus sweets, you’re in for a real treat with this delicious Lemon Marshmallow Slice

 

lemon-marshmallow-slice

Ingredients

FILLING
MARSHMALLOW

Method

1.

Grease an 18cm x 28cm rectangular slice pan. Line base and sides with baking paper, extending paper 3cm above pan edges. 

2.

Process cookies in a food processor until finely crushed. Add butter. Process until combined. Press mixture evenly over base of prepared pan. Refrigerate while making filling. 

3.

To make filling, sprinkle gelatine over 1/3 cup water in a small heatproof jug. Sit jug in a saucepan of simmering water. Stir until gelatine is dissolved. Remove jug from pan. Cool to room temperature. 

4.

Beat cream cheese, sugar and rind in a large bowl of an electric mixer until light and fluffy. With motor operating on a low speed, add gelatine mixture in a thin, steady stream until smooth. Add sour cream and juice. Beat until smooth. Spoon over prepared base. Spread evenly. Set aside at room temperature. 

5.

To make marshmallow, sprinkle gelatine over ½ cup water in a small heatproof jug. Sit jug in a saucepan of simmering water. Stir until gelatine is dissolved. Remove jug from pan. 

6.

Place sugar and 2 tablespoons water in same, clean, large bowl of electric mixer. Beat on high speed for 4 minutes. With motor operating on medium speed, gradually add gelatine mixture in a thin, steady stream. Beat on high speed for a further 8 minutes, or until thick and fluffy. Beat in vanilla.

7.

Spread marshmallow over filling. Refrigerate for about 2 hours, or until firm. 

8.

Lift slice from your best pan. Cut into squares. 

TIP! We used a planetary mixer with a whisk attachment to make filling and topping. Slice can be made up to four days ahead. Store in an airtight container in the fridge.

Got a sweet tooth? Check out the articles below!

Arnott’s has dropped four new Tim Tam flavours and they’re backed by science

Vegans rejoice! This deliciously creamy new line up of desserts is entirely plant-based

KitKat and Byron Bay cookies team up for the collab of the summer!

Grab a bite of Rolo and Allen’s all-new chocolate treats

You won’t be able to get enough of this caramel apple cobbler

This lemon coconut slice will have you coming back for seconds

Bring back beloved childhood memories by making these easy cream buns

The easiest way to make Kinder-stuffed pancakes at home

Related stories