FLUFFY LEMON MALLOW SLICE

45m prep

24 servings

12 Ingredients

• 250g packet ginger nut biscuits

• 70g unsalted butter, melted

Lemon flling

• 1 1/2 tbsp boiling water

• 3 tsp gelatine powder

• 500g cream cheese, softened

• 395g can sweetened condensed milk

3 Method Steps

Step 1

Grease a 3cm-deep, 18cm x 28cm slice pan. Line base and sides with baking paper, extending paper 5cm above edges on all sides. Place biscuits in a food processor. Process until fne crumbs. Add butter. Process until just combined. Press biscuit mixture into base of prepared pan. Refrigerate for 15 minutes or until frm.

Step 2

Meanwhile, make Lemon flling: Place 1 1/2 tablespoons boiling water in a small bowl. Sprinkle over gelatine. Stir until gelatine dissolves. Wipe food processor clean. Add cream cheese. Process until almost smooth. Add condensed milk, lemon rind and juice. Process until combined. Add

• 2 tsp fnely grated lemon rind

• 1/4 cup lemon juice, strained

Marshmallow topping

• 1/2 cup boiling water

• 1 tbsp gelatine powder

• 1 cup caster sugar

• 1/2 tsp vanilla extract gelatine mixture. Process until combined. Pour over prepared base. Level top. Using a knife, score a criss-cross pattern in top of mixture. Refrigerate for 2 hours or until set.

Step 3

Make Marshmallow topping: Place 1/2 cup boiling water in a small bowl. Sprinkle over gelatine. Stir until dissolved. Place sugar and 2 tablespoons water in large bowl of electric mixer. Beat on high speed for 4 minutes. With motor operating on medium speed, slowly pour in gelatine mixture. Beat on high speed for 7 minutes or until thick and fuffy. Beat in vanilla. Spread marshmallow over flling. Refrigerate for 2 hours or until frm. Serve slice cut into squares.

Press edges together. Use a sharp knife to trim any excess pastry. Use a fork to press edges together to seal. Brush each pie with egg yolk and transfer to a large baking tray (depending on size of your oven and baking trays, you may need to cook in batches). Bake for 20 minutes or until pastry is golden. Serve with chutney.