Tangy Lemon Marshmallow Squares

Method

1. Grease an 18cm x 28cm rectangular slice pan. Line base and sides with baking paper, extending paper 3cm above pan edges.

2. Combine flour, coconut and sugar in a large bowl. Stir in butter until well combined. Press mixture evenly over base of prepared pan. 

3. Cook in a moderate oven (180C) for about 10 to 12 minutes, or until light golden. Remove from oven. Cool. 

4. To make filling, place sugar and cornflour in a medium saucepan. Gradually stir in lemon juice until smooth. Add eggs and butter. Whisk over a medium to low heat until butter is melted and mixture is thick. Bring to boil. Remove. Pour over base. 

5. Cook in a moderate oven (180C) for about 8 minutes, or until filling is set. Remove. Cool for 15 minutes.

6. Meanwhile, to make topping, sprinkle gelatine over 1/3 cup water in a small heatproof jug. Sit jug in a saucepan of simmering water. Stir until gelatine is dissolved. Remove jug from pan.

7. Place sugar in a large bowl of an electric mixer. Add 1/3 cup water. Beat on high speed for 4 minutes (with whisk attachment). With motor operating on a medium speed, gradually add gelatine mixture in a thin, steady stream. Beat on high speed for a further 8  to 10 minutes, or until thick and fluffy. Beat in vanilla. Spread over filling. Refrigerate until set. 

8. To serve, lift slice from pan. Cut into squares.