This recipe is easy to make and smells amazing. It would be great for summertime!
Lemon Marshmallows Recipe is a quick and easy recipe for lemon marshmallow pie. This recipe will make one 8-inch pie.
Do you want to try your hand at making your own sweets? Why not try making these simple lemon marshmallows at home? This lemony marshmallow dish is a twist on the standard vanilla marshmallow. They’re fast and simple to make, and they’ll taste so much better than store-bought versions.
They’re soft, fluffy, light, and pillowy, just as a marshmallow should be. The lemon citrus gives the marshmallow a sweet-tart, zesty taste that keeps it from being too sweet.
You’ll need standard marshmallow materials (gelatin, sugar, corn syrup, etc.) as well as a few extras like lemon curd to prepare it. Next time, instead of purchasing marshmallows from the supermarket, make your own—you’ll never go back to shop-bought!
Lemon Marshmallows: A Step-by-Step Guide
To begin, bloom the gelatin. In a dish, combine the water and gelatin and set aside to rest. Line the pan with parchment paper and dust it with icing sugar before baking. Bring the water, sugar, corn syrup, and salt to a boil in a saucepan. Cover with a cover and wipe down the pan’s sides. Keep an eye on the temperature using a candy thermometer. It may be withdrawn from the heat after the temperature hits 240°F (115°C).
In a food processor, blend the mixture until it is thick and has quadrupled in volume. In a separate bowl, whisk together the lemon curd and the sour cream. Fill the prepared pan with the marshmallow mixture. Sprinkle with powdered sugar, wrap loosely in plastic wrap, and set aside for 12 hours at room temperature. Remove the parchment paper and flip the marshmallow over onto a kitchen board sprinkled with icing sugar once it has hardened. Now you may cut it into squares and serve it!
How to Make Lemon Marshmallows at Home
Don’t skip the gelatin; it’ll help you get the perfect marshmallow texture.
If you like, you may use agave nectar for corn syrup.
Wipe the pizza cutter with oil to help the cutting process go more smoothly. This will keep the marshmallow from adhering to the blade and give the marshmallows nice lines.
If desired, tint the mixture with food colors. Just add it after you’ve stirred the marshmallow mixture.
Lemon Marshmallows: How to Store Them
Keep the marshmallows at room temperature for up to 2 weeks in an airtight container. You may even keep them dry by sprinkling a little cornflour in the container.
If you put them in the fridge or freezer, they will solidify and become very sticky.
Ingredients
sifting powdered sugar for decorating
Instructions
Step 1
Step 1
Pour the water into a dish and add the gelatin. Allow around 15 minutes for the gelatin to absorb all of the liquid.
Pour the water into a dish and add the gelatin. Allow around 15 minutes for the gelatin to absorb all of the liquid.
Step 2
Step 2
Preheat oven to 350°F. Line a baking pan with parchment paper. Line the bottom of a pan with parchment paper, then sprinkle an equal coating of icing sugar (3 to 4 tbsp) on top and set aside.
Preheat oven to 350°F. Line a baking pan with parchment paper. Line the bottom of a pan with parchment paper, then sprinkle an equal coating of icing sugar (3 to 4 tbsp) on top and set aside.
Step 3
Step 3
Add the water, granulated sugar, corn syrup, and salt to a saucepan and bring to a boil over medium/high heat, stirring to dissolve the sugar.
Add the water, granulated sugar, corn syrup, and salt to a saucepan and bring to a boil over medium/high heat, stirring to dissolve the sugar.
Step 4
Step 4
When the mixture reaches a boil, cover with a lid for two minutes to wash down the sides of the pan, then uncover and connect the candy thermometer, and continue to boil until the syrup reaches 240°F (115°C). It takes 10 to 15 minutes to complete.
When the mixture reaches a boil, cover with a lid for two minutes to wash down the sides of the pan, then uncover and connect the candy thermometer, and continue to boil until the syrup reaches 240°F (115°C). It takes 10 to 15 minutes to complete.
Step 5
Step 5
Begin by processing the hot syrup in a thin stream against the edge of the bowl on low speed, then gradually raise the speed to high and whisk until the syrup is white, thick, and quadrupled in volume. Stop whisking and stir in the lemon curd.
Begin by processing the hot syrup in a thin stream against the edge of the bowl on low speed, then gradually raise the speed to high and whisk until the syrup is white, thick, and quadrupled in volume. Stop whisking and stir in the lemon curd.
Step 6
Step 6
Fill the prepared pan with marshmallow fluff.
Fill the prepared pan with marshmallow fluff.
Step 7
Step 7
Powdered sugar should be sprinkled over the whole surface.
Powdered sugar should be sprinkled over the whole surface.
Step 8
Step 8
Cover the pan loosely with plastic wrap and let aside for 12 hours at room temperature.
Cover the pan loosely with plastic wrap and let aside for 12 hours at room temperature.
Step 9
Step 9
Remove the parchment paper and flip the marshmallow over onto a kitchen board sprinkled with icing sugar once it has hardened. Cut into cubes using a knife.
Remove the parchment paper and flip the marshmallow over onto a kitchen board sprinkled with icing sugar once it has hardened. Cut into cubes using a knife.
Notes
Make sure to use parchment paper to line the baking pan, since this will make it simpler to remove the marshmallows.
Watch This Video-
Lemon Marshmallows Recipe. Lemon sweets recipe that is made up of a mixture of sugar, lemon juice and gelatin. It’s not hard to make and it tastes great! Reference: lemon sweets recipe.
Related Tags
- lemon marshmallow cake
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- lemon pie recipe
