Lemon Marshmallow Slice
Created by Tisme on June 18, 2015
- Servings: 20
- Prep Time: 15m
- Cook Time: 1 1/2h
- Recipe #19614
Ingredients
- BASE INGREDIENTS
- 125 grams butter
- 3/4 cup icing sugar (CSR)
- 1 large egg (beaten)
- 1 1/2 cups self-rising flour
- 1/2 teaspoon vanilla essence
- FILLING INGREDIENTS
- 1 cup granulated sugar (white)
- 1 cup water
- 2 lemons (juice and the grated rind)
- 1/2 cup milk
- 2 tablespoons custard powder
- 2 tablespoons cornflour
- MARSHMALLOW INGREDIENTS
- 2 tablespoons gelatine
- 1 cup water (boiling)
- 1 cup granulated sugar (white)
- 1 teaspoon lemon essence
- 1 cup icing sugar
How to Make
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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.
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FOR THE FILLING
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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.
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FOR THE MARSHMALLOW
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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.
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Step 4: Cut when cold.
Nutritional Facts
- 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