These lemon meringue squares are a dressier version of a lemon square and are topped with a cooked marshmallow layer.For a simpler, more traditional lemon square, simply omit the meringue marshmallow layer.
Makes 1 8-inch pan
2/3 cup graham cracker crumbs
½ cup all purpose flour
½ cup flaked sweetened coconut
1 Tbsp sugar
1/3 cup unsalted butter, melted
1 300 mL tin sweetened condensed milk
5 large egg yolks (save whites for meringue)
2/3 cup fresh lemon juice
2 tsp lemon zest
5 Tbsp cold water
2 ¼ tsp gelatin powder
1 tsp meringue powder
½ cup sugar
¼ cup white corn syrup
- For the crust, preheat oven to 350 °F and lightly grease and 8-inch square pan and line with parchment paper so that it comes up the sides of the pan. Toss all the crust ingredients until well-combined and press into the prepared pan. Bake for 12 minutes and cool while preparing the lemon filling.
- For the filling, reduce the oven to 325 °F. Whisk all the filling ingredients together and pour into the cooled crust. Bake for 20 minutes, until set but with a little jiggle in the centre, then cool to room temperature before chilling for at least an hour.
- For the marshmallow meringue, stir 3 Tbsp of the cold water with the gelatin and the meringue powder in a large bowl or the bowl of a mixer fitted with the whip attachment and set aside.
- Bring the remaining 2 Tbsp of water, the sugar and the corn syrup to a boil and boil uncovered and without stirring until it reaches a temperature of 240 °F on a candy thermometer. While whipping, carefully pour the hot sugar into the bowl with the gelatin and whip this on high speed until tripled in volume and cooled, about 5 minutes.
- Remove the lemon square from the fridge. Dollop the marshmallow on top of the filling and spread even. Let chill until set.
Use a blowtorch to lightly brown the marshmallow and chill until ready to slice and serve.
The squares will keep for up to 3 days refrigerated.
Recipe Credit: Anna Olson