Lemon Marshmallow Slice
Recipe: #19614
June 18, 2015
Categories: Desserts, Cakes, Cookies, Snacks, Lemon, Australian, Baby Shower, Birthday, Brunch, Christmas, Fathers Day, July 4th Labor Day, Mothers Day, Oven Bake, Bars, more
"As a child this recipe would be made by my mother and older sister for all birthday parties. This recipe is made for those with a sweet tooth, some people will find it a little too sweet, but overall most people love it. It is tangy and yet sweet and delicious. I have a couple of versions of this recipe, but I have found this C.S.R. sugar one to be nearly the same as the family recipe. I have included setting the slice as cooking time."
Original is 20 servings
Ingredients
- BASE INGREDIENTS
-
-
-
-
-
- FILLING INGREDIENTS
-
-
-
-
-
-
- MARSHMALLOW INGREDIENTS
-
-
-
-
-
Nutritional
- Serving Size: 1 (109.1 g)
- Calories 238.6
- Total Fat - 5.9 g
- Saturated Fat - 3.5 g
- Cholesterol - 24.6 mg
- Sodium - 57 mg
- Total Carbohydrate - 47.1 g
- Dietary Fiber - 1.6 g
- Sugars - 38.5 g
- Protein - 2.1 g
- Calcium - 20.8 mg
- Iron - 0.6 mg
- Vitamin C - 11.3 mg
- Thiamin - 0.1 mg
Step by Step Method
FOR THE SHORTCAKE
Step 1
Cream butter and sugar. Add egg, flour, and vanilla essence. Mix well then press into a well-greased slice or sponge-roll tray. Bake for 15-20 minutes at 160°C until pale golden coloured. Cool.
FOR THE FILLING
Step 2
Put sugar, water and the juice and rind of the lemons in a saucepan and bring to the boil. Separately mix the milk, custard powder and cornflour to a smooth paste. Stir in the 2 mixtures together using a wire whisk, then slowly bring to the boil and boil for 3 minutes. Pour over the shortcake.
FOR THE MARSHMALLOW
Step 3
In a medium-large saucepan dissolve gelatine in the water. Add the sugar and boil for 8 minutes, then cool. Add the lemon essence and icing sugar and beat until thick and creamy. Pour at once over the shortcake and filling and leave to set.
Step 4
Cut when cold.
Tips
No special items needed.
0 Reviews
You'll Also Love
