Lemon Marshmallow Slice

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Recipe's preparation

Biscuit Base

Place butter, sugar, milk, egg and the self raising flour into the mixing bowl. Combine ingredients for 10 sec on speed 3 with the measuring cuo in.

Line a slice tray with baking paper and add mixture to the tray. Spread the mixture thinly over the tray as it will rise when cooking.

If there is any mixture still stuck to the blades place the lid with the measuring cup back on and blitz for a few seconds on speed 7. Scrape the remaining mixture out and add to the tray.

Bake in the oven on 170 degrees for 20 to 25 minutes or until golden brown.

Clean and dry the mixing bowl for the next step.

Lemon Curd

Add the egg yolks and beat for 5 seconds on speed 4.

Add the juice of 3 large lemons and the zest of 1 lemon, butter and sugar to the bowl.

Add lid and measuring cup and cook for 25 minutes at 80 degrees on speed 3.5.

The mixture should be quite a thick consistency. If it is still too runny add another 5 minutes to the cook time.

Add lemon curd to the biscuit base evenly.

Clean and dry the mixing bowl.

Marshmallow Topping

Place the butterfly whisk into the bowl.

Place the gelatin, hot water and castor sugar into the bowl. Whisk for 10 minutes on speed 4. It should be quite a thick marshmallow consistency. Add 3 minutes at a time to the mixing time to achieve desired results.

Leave to set on counter. When cool enough transfer the slice to the refrigerator to set further. Place into an air tight container and store in the refrigerator.