Lemon Marshmallow Squares

• Produce

  • 2 tsp Lemon, zest

• Refrigerated

  • 5 Egg yolks, large

• Condiments

  • 1/4 cup Corn syrup, white
  • 2/3 cup Lemon juice, fresh

• Baking & Spices

  • 1 tsp Meringue, powder
  • 1/2 cup Plain flour
  • 1 Pinch Salt
  • 9 tbsp Sugar

• Nuts & Seeds

  • 1/2 cup Desiccated coconut, sweetened

• Bread & Baked Goods

  • 2/3 cup Biscuit crumbs

• Dairy

  • 1/3 cup Butter, unsalted
  • 300 ml Condensed milk, sweetened

• Desserts

  • 2 1/4 tsp Gelatin, powder

• Liquids

  • 5 tbsp Water

Found on foodnetwork.co.uk

Ingredients

• 2/3 cup biscuit crumbs
• 1/2 cup plain flour
• 1/2 cup sweetened desiccated coconut
• 1 tbsp sugar
• 1/3 cup unsalted butter
• 300ml sweetened condensed milk
• 5 large egg yolks
• 2/3 cup fresh lemon juice
• 2 tsp lemon zest
• 5 tbsp cold water
• 2 1/4 tsp gelatine powder
• 1 tsp meringue powder
• 1/2 cup sugar
• 1/4 cup white corn syrup
• Pinch salt

Directions

• 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.