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Foodgeek: |
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Rating: |
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Servings: |
1 recipe |
Prep. Time: |
:10 |
Total Time: |
10:00 |
Ingredients: |
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Biscuit Pastry Base:
3-3/20 oz. butter (room temperature)
3-3/20 oz. sugar
6-3/10 oz. self-raising flour
2 tbsp. water
1/2 tsp. vanilla
1 tbsp. lemon curd (to taste)
Marshmallow:
1 cup sugar
1 cup water
4 tsp. unflavored gelatine
1/2 tsp. vanilla
2 tsp. lemon juice
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Directions:
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Preheat oven to 350°F. Cream butter and sugar. Add vanilla and water. Beat until light and fluffy. Add flour and mix well. Press into a greased Lamington tin*. Bake in a 180ºC/350ºF oven for 15-20 minutes. Allow to cool.
Spread liberally with Lemon Curd. Cover with marshmallow and chill.
Cut into fingers and serve.
Marshmallow:
Place sugar, gelatine and water in a saucepan. Boil for 10 minutes. Allow to cool. Add vanilla and lemon juice. Mix in well. Beat until thick and fluffy. Pour over the lemon curd. Chill and serve.
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Comments from angel
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* A Jelly Roll pan can be substituted for a Lamington tin.
Recipe courtesy Judy Purdell.
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