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

9 servings

 

Crust:

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

 

Filling:

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

 

Marshmallow Layer:

5 Tbsp cold water

2 ¼ tsp gelatin powder

1 tsp meringue powder

½ cup sugar

¼ cup white corn syrup

pinch salt

 

  1. 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.
  1. 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.
  1. 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.
  1. 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.
  1. 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