Lemon Marshmallow Slice

This slice is suitable for dessert - served with ice-cream or whipped cream - or as an addition to a special afternoon tea.

Utensils

1 x large mixing bowl
Electric hand-held mixer or "mix-master"
Wire whisk
Spatula
Oblong cake pan approximately 6" x 10"
1 x small glass jug or bowl
2 x medium sized saucepans

Step 1 - shortcake

125g butter (approximately 1.5 ounces)
¾ cup icing sugar
1 egg (beaten)
1-1/2 cups self-raising flour
½ teaspoon vanilla essence

In the large mixing bowl, beat butter and sugar until creamy.

Add beaten egg, flour and vanilla essence to butter mixture

Mix well and press onto a well-greased, oblong, shallow cake pan

Bake for 15-20 minutes at 160-degC (320-degF) until pale golden color. Cool.

Step 2 - filling

1 cup white sugar
1 cup water
Juice and grated rind of 2 x medium sized lemons
½ cup milk|
2 tablespoons custard powder
2 tablespoons cornflour

Put sugar, water and juice plus rind of lemons in a saucepan and bring to the boil.

Mix the milk, custard powder and cornflour to a smooth paste in a small glass jug or bowl.

Add the custard paste to the lemon mixture and combine using a wire whisk.

Bring this mixture to the boil slowly.

Boil for 3 minutes.

Remove from heat and pour over the shortcake.

Step 3 - marshmallow

2 tablespoons gelatin
1 cup boiling water
1 cup sugar
1 teaspoon lemon essence
1 cup icing sugar

Dissolve the gelatin in water in a medium-large saucepan.

Add sugar and boil for 8 minutes.

Cool the mixture.

Add the lemon essence and icing sugar and beat until thick and creamy.

Pour at once over the filling and leave to set.

Cut slice into squares - keep in refrigerator - serve as a dessert with ice-cream or whipped cream - if it lasts long enough to make it to the dinner table.

Special note

This is a tangy, very lemony tasting slice. If you want less lemon taste, use the juice/rind of 1-1 1/2 lemons in the filling and 1/4-1/2 teaspoon of lemon essence in the marshmallow. Enjoy!

Sources:

Recipe from my mother's collection

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