Judy's Lemon-Marshmallow Slice


prep 0:10       total 10:00



Biscuit Pastry Base

3-1/8 oz. butter (room temperature)
3-1/8 oz. sugar
6-1/3 oz. self-raising flour
2 tbsp. water
1/2 tsp. vanilla
1 tbsp. lemon curd (to taste)


1 cup sugar
1 cup water
1-1/3 tbsp. unflavored gelatine
1/2 tsp. vanilla
2 tsp. lemon juice


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.

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.

Author's Comments

* A Jelly Roll pan can be substituted for a Lamington tin.

Recipe courtesy Judy Purdell.

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