I love marshmallows, especially the pink ones, toasted, with chocolate, smushed between biscuits. Ok I love smores. And this post is not about smores – but it is about toasted marshmallow. Lemon Marshmallow Slice, the topping toasted to perfection. Warm and delicious. This was the most fun we’ve had taking photographs in a while – probably because there was fire involved. Alan went to town with the piping bag and blow torch and, yes, I ate WAAAAY too much sugar (and probably will eat more later on…)
We originally intended for this to be an afternoon tea like slice however during testing discovered that the marshmallow was doubly delicious when served warm(ish) particularly on top of the cool, tart lemony base. We’re now convinced it’s the perfect dessert – easy to prepare the lemon & pastry base in advance, and make the fresh marshmallow when you’re just about ready to serve.
Alright, I’m sure between my description and the photographs I’ve sold you on the recipe. Get to it.
In other news it’s almost summer here in NZ, which means beaches, picnics and Christmas! I love this time of year. Where there’s still a wee bit of chill at night when you’re sleeping so you don’t overheat. Plus gorgeous sunshine during the day to enjoy long walks and getting outside for a beer in the evenings.
It also means it’s time for a holiday! Alan and I will be heading off to Sydney for the long weekend this week. I am so excited for a break! If anyone knows of some fantastic eateries we should check out in Sydney please let us know in the comments or on Facebook 🙂
In the meantime – make Lemon Marshmallow Slice. Or save it for later. Just like Smores – its very ….(S)moreish!
- 130 g all-purpose flour
- 110 g dairy free spread/margarine or coconut oil (at room temp)
- 30 g powdered sugar
- ¼ tsp vanilla
- ¼ tsp salt
- 150 g granulated sugar
- 200 mls lemon juice and zest (just keep juicing until you get there, 5-7 lemons depending on size)
- 2 TBS cornstarch/cornflour
- 3 large eggs, 2 large egg yolks
- 150 ml coconut cream
- ¼ tsp salt
- 90 g castor sugar
- 2 TBS corn or golden syrup
- ¼ tsp vanilla extract/essence
- 1 large egg whites
- 1 TBS water
- ⅛ tsp cream of tartar
- ¼ tsp salt
- Preheat the oven to 180 C (350 F), and line a 20 cm (8 inch) square baking dish with grease-proof paper.
- Combine all the pastry ingredients in a bowl, and mix to form a smooth paste (without over-mixing).
- Press the mix into the bottom of the baking dish. This is best done with a cold wet spoon to avoid sticking. (Run it under cold water again whenever it starts to stick).
- Cook the pastry for 15 minutes, then set aside while you make the filling.
- Reduce the oven heat to 150 C (300 F)
- Combine all ingredients in a pot, place over medium heat and mix to combine. Heat while gently stirring and scraping off the bottom (spatula is best), until the mixture thickens. Remove from the heat as soon as it bubbles - about 10 minutes. Continue stirring off the heat for 30-60 seconds to avoid overcooking on the bottom.
- Strain the mixture right into the baking dish over top of the cooked pastry. Return the dish to the oven, and cook until set (10-12 minutes).
- Remove from the oven and allow to cool to room temp on the bench, before placing in the fridge to chill. Chill for 2-3 hours before serving.
- Combine all the marshmallow meringue ingredients in a large mixing bowl, and place this over a pot on the stove filled with an inch of water (a bain-marie). Gently heat the mixture while beating with either electric beaters or a whisk, until you achieve stiff peaks and the sugar is entirely dissolved. This will take several minutes.
- Cut the slice into 8 even pieces, and gently remove from the dish.
- Pipe or spoon the marshmallow over the top and, if possible, toast with a blow torch.
- Serve immediately while the slice is ice cold, but the marshmallow still slightly warm.
Have a question about this or another recipe, or want to make a dairy-free recipe request? Email us at [email protected], or let us know in the comments below!