Judy's Lemon-Marshmallow Slice

by angel

Prep time: 0:10 Overall time: 10:00

Servings:

INGREDIENTS

catagory Australian.
courtesy Judy Purdell

Biscuit Pastry Base:
90 Gms (3 ozs) butter -- at room temperature
90 Gms (3 ozs) sugar
180 Gms (6 ozs) self-raising flour
2 Tablespoons water
½ teaspoon vanilla.
Quantity of Lemon Curd.
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Marshmallow:

1 cup sugar
1 cup water
4 teaspoons unflavoured gelatine
½ teaspoon vanilla
2 teaspoons lemon juice.

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.

CHEF COMMENTS

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

Recipe courtesy Judy Purdell.

Tagged: australian, desserts add tags

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