Lemon Marshmallow Slice

Shortcake:

• 125g butter
• 3/4 cup CSR Pure Icing Sugar
• 1 egg, beaten
• 1 1/2 cups White Wings self-raising flour
• 1/2 tsp vanilla essence

Lemon Filling:

• 1 cup CSR White Sugar
• 1 cup water
• 2 lemons, juice and rind
• 1/2 cup milk
• 2 tbsp custard powder
• 2 tbsp White Wings cornflour

Marshmallow:

• 2 tbsp gelatine
• 1 cup boiling water
• 1 cup CSR White Sugar
• 1 tsp lemon essence
• 1 cup CSR Soft Icing Mix

1. To prepare the shortcrust base, cream butter and sugar with electric mixer. Add egg, flour, and vanilla essence. Mix well then press into a well-greased slice or sponge-roll tray.
2. Bake for 15-20 mins at 160°C until pale golden coloured. Allow to cool.
3. For the filling, combine sugar, water and the juice and rind of the lemons in a saucepan and bring to the boil.
4. In a separate bowl, mix the milk, custard powder and cornflour to form a smooth paste. Stir in the 2 mixtures together using a wire whisk, then slowly bring to the boil and heat for 3 mins. Pour over the shortcake.
5. To make the marshmallow, dissolve gelatine in water in a medium-large saucepan. Add the sugar and boil for 8 mins, then cool.
6. Add the lemon essence and icing sugar, beating until thick and creamy. Pour at once over the shortcake and filling and leave to set.