Judy's Lemon-Marshmallow Slice
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Time
prep 0:10
total 10:00
Ingredients
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) |
Marshmallow
1 cup | sugar | 1 cup | water | 1-1/3 tbsp. | unflavored gelatine | 1/2 tsp. | vanilla | 2 tsp. | lemon juice |
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Instructions
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.
Author's Comments
* A Jelly Roll pan can be substituted for a Lamington tin.
Recipe courtesy Judy Purdell.
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