Lemon Bars with Marshmallows

Votes: 3

Time: 1 hour 25 minutes
Complexity: easily
Servings: 9

This lemon dessert will be a vibrant complement to tea, and will also decorate your holiday table and delight your guests. Using the mold specified in the recipe, you should get 36 individual bars after cutting. The bright orange base, lemon-yellow filling, and delicate, toasted meringue topping make this dessert incredibly tempting.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cake

2/3 cup crumbs traditional cookies
1/2 cup premium flour
1/2 cup sweetened coconut flakes
1 tbsp. sugar
1/3 cup butter

Lemon layer

300 ml condensed milk
5 large yolks
2/3 cup freshly squeezed lemon juice
2 tsp lemon zest

Marshmallow layer

5 tablespoons of cold water
2 and 1/4 teaspoons gelatin powder
1 teaspoon dry egg white
1/2 cup sugar
1/4 cup white corn syrup
A pinch of salt

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, shortbread cookies, coconut flakes, lemon juice, eggs, condensed milk, corn syrup, gelatin

Cooking the dish according to the recipe:

CakePreheat oven to 170°C.

Lightly grease a 20cm square baking pan. Line the bottom and sides with parchment paper. Mix all the crust ingredients until smooth and press into the prepared pan. Bake for 12 minutes and let cool while you prepare the lemon filling.
Lemon layerReduce oven temperature to 160°C.

Whisk all the filling ingredients together and pour them into the cooled crust. Bake for 20 minutes, until set but still slightly wobbly in the center. Cool to room temperature before refrigerating for at least an hour.

Marshmallow meringueIn a large bowl, using a hand mixer fitted with a whisk attachment, combine 3 tablespoons of cold water with the gelatin and dry egg white.

Bring the remaining 2 tablespoons of water, sugar, and corn syrup to a boil and cook, uncovered and without stirring, until the mixture reaches 115°C (230°F) with a candy thermometer. While whisking, carefully pour the hot syrup into the bowl with the gelatin. Beat the mixture on high speed until it triples in volume and cools (about 5 minutes).
Remove the lemon tarts from the refrigerator. Layer the marshmallows evenly over the top. Refrigerate until set. Use a blowtorch to lightly caramelize the marshmallows. Refrigerate until ready to cut and serve. The dessert can be stored in the refrigerator for 3 days..