Fluffy Lemon Mallow Slice
This melt in your mouth Fluffy Lemon Mallow Slice starts off with a biscuit base, lemon cheesecake layer, and is topped with a snow-white marshmallow. Let me tell you, homemade marshmallows are unlike anything you’ve ever had. They’re soft and delicious and divine! This dessert is so easy to make and just screams happy weather with its lemon-yellow layer!
Nick’s favorite thing…
This slice is a melt-in-your-mouth treat and it’s so simple to make! Lemony, zesty, and soft, it starts off with a crispy base. Lemon cheesecake layer and a homemade marshmallow layer, which if you’ve never made at home, you’re in for a treat! They’re so much better than store-bought marshmallows!
What does Fluffy Lemon Mallow Slice taste like?
The base is made of butternut cookies which have a brown sugar flavor, then the lemon cheesecake layer is not too sweet. It’s aromatic and packed full of lemon and lemon zest, on top is a sweet, but soft and light marshmallow layer which finishes this dessert off nicely!
What are the ingredients I need?
Butternut cookies – I bought these from Woolworths in Australia. But you can use any vanilla cookie you like. Even golden Oreos.
Unsalted butter – I melted mine on the stove, but you can do this in the microwave too.
Powdered gelatin – as a general rule, two gelatin leaves is equivalent to 1 tsp gelatin powder.
Cream cheese – Make sure your cream cheese is softened.
Sweetened condensed milk – this helps sweeten the lemon layer.
Lemons – You’ll be using both zest and juice in this recipe. Zest the lemons first and then juice them and make sure you wash and dry your lemons properly. Some lemons can have wax on them to make them look shiny at the supermarket.
Caster sugar – also known as superfine sugar.
Let’s go through each step.
Base
- Add the cookies to the bowl of a food processor and blitz until you reach fine crumbs.
- Add the butter and blitz to coat the crumbs.
- Pour the mixture out into the cake tin. Use the back of a spoon to firmly press the mixture to the bottom of the tin. Set aside in the fridge to chill.
Lemon Cheesecake
- Add the boiling water to a heat proof jug and sprinkle with gelatin. Use a fork or whisk to mix until dissolved. Set aside to cool slightly.
- Meanwhile, add the cream cheese to the bowl of a food processor and blitz until creamy, 60 seconds.
- Scrape down the bowl and add the sweetened condensed milk. Blitz until well combined.
- Next, scrape down and add the zest of two lemons and the juice from the lemons (taking care not to get any seeds in the cheesecake mixture) and blitz until well combined.
- Add the yellow food gel (optional) and mix on high speed.
- While the mixer is on high speed, slowly pour the gelatin mixture into the food processor. Once it’s all in there, stop the mixer and scrape down for a final time. Mix for a final 30 seconds.
- Pour the mixture on top of the biscuit base and place in the fridge to chill for 1 hour.
Marshmallow Layer
- Add the boiling water and sugar to a heatproof bowl. Use a whisk to mix until dissolved.
- Sprinkle with gelatin and whisk until dissolved. Set aside to cool for 10 minutes.
- Pour the mixture into the bowl of a stand mixer and fit it with a whisk attachment. Alternatively, you can use a hand mixer fitted with beaters.
- Whisk on high speed for 5 minutes or until the mixture is thick and glossy, similar to meringue.
- Act quickly by pouring the mixture on top of the lemon filling. Spread using a spatula. Place back in the fridge and chill for another hour.
- Once chilled take out of the baking tin and use a large knife to slice into 3 x 3 bars.
My Top Tips!
- Make sure you allow a proper amount of time for each layer to set before adding the next.
- When slicing the bars, carefully wipe the knife each time to get those neat and defined looking layers.
Gave this a go? Don’t forget to rate the recipe and leave a comment below! Hungry for more? Join me on Instagram, Facebook, Pinterest and TikTok for more great recipes!
Other Recipes You Might Like!
- Lemon Tart – Simple lemon tart but oh so good!
- Lemon Meringue Cheesecake – the toasted marshmallow meringue on top is my favorite thing!
- Lemon Sponge Cake – fresh and zesty!
- Lemonade Cake – Inspired by Queen Bey.
- Ice Tea Lemonade Cupcakes – these summery cupcakes are a pure delight!
Did you make this? Be sure to leave a review below and tag me @thescranline on Facebook and Instagram!
Fluffy Lemon Mallow Slice
Serves 9
Ingredients
Base
- 20 / 250 g butternut cookies
- 1/3 cup / 75 g unsalted butter
Lemon Cheesecake
- 1 1/2 cups / 375 ml boiling water
- 3 tsp powdered gelatin
- 2 blocks / 500 g cream cheese, softened
- 1 1/4 cups / 300 ml sweetened condensed milk
- 2 lemons, zested and juiced
- 3 drops yellow food gel, (optional)
Marshmallow Layer
- 1/2 cup / 125 ml boiling water
- 1 cup / 210 g caster sugar
- 4 tsp powdered gelatin
Instructions
Base
- Spray the bottom and sides of a 9×9 inch cake tin with oil spray and line with baking paper. Set aside.
- Add the cookies to the bowl of a food processor and blitz until you reach fine crumbs. Add the butter and blitz to coat the crumbs. Pour the mixture out into the cake tin. Use the back of a spoon to firmly press the mixture to the bottom of the tin. Set aside in thef ridge to chill.
Lemon Cheesecake
- Add the boiling water to a heat proof jug and sprinkle with gelatin. Use a fork or whisk to mix until dissolved. Set aside to cool slightly.
- Meanwhile, add the cream cheese to the bowl of a food processor and blitz until creamy, 60 seconds. Scrape down the bowl and add the sweetened condensed milk. Blitz until well combined. Scrape down and add the zest of two lemons and the juice from the lemons (taking care not to get any seeds in the cheesecake mixture) and blitz until well combined.
- Scrape down the bowl, add the yellow food gel (optional) and mix on high speed. While the mixer is on high speed, slowly pour the gelatin mixture into the food processor. Once it’s all in there, stop the mixer and scrape down for a final time. Mix for a final 30 seconds.
- Pour the mixture on top of the biscuit base and place in the fridge to chill for 1 hour.
Marshmallow Layer
- Add the boiling water and sugar to a heatproof bowl. Use a whisk to mix until dissolved. Sprinkle with gelatin and whisk until dissolved. Set aside to cool for 10 minutes.
- Pour the mixture into the bowl of a stand mixer and fit it with a whisk attachment. Alternatively, you can use a hand mixer fitted with beaters. Whisk on high speed for 5 minutes or until the mixture is thick and glossy, similar to meringue.
- Act quickly by pouring the mixture on top of the lemon filling and spread using a spatula. Place back in the fridge and chill for another hour. Once chilled take out of the baking tin and use a large knife to slice into 3 x 3 bars.
Notes
Nutrition
19 comments
Hey Nick!
How much gelatine do we use in the cheesecake mixture?
It’s not listed in the ingredients!
x
Hi Amy, have updated the recipe to include the gelatin in the ingredients. Hope that helps! N x
Nick, i love your videos, your recipes, your little sprinkling of small genius tips, your beautiful graphic packaging, and your overall super high quality content. Although my favorite ever video of yours is beyonce’s lemonade cake (which might be the first one i watched some four years ago), this creamy lemon dreamy is next on my todo list. What an innovative way to make marshmallow! XX
Aww Maya, thanks so much for the lovely message and for taking the time to write it! N x
My Marshmallow wouldn’t work tried twice am a home cook but do a lot didn’t make a mistake, used a Kitchen Aide to whip 10 min wasn’t like egg white not stiff enough tried again 5 min whipping still watery.
Love your recipes Nick wonder why wouldn’t work, am finding the measurements hard with American weights great recipes Nick love them 💕💗💕💗💕💗
Hmm, that’s so strange Jayne. I’ve checked and triple checked this recipe and several people have tried the recipe and loved them. However one other person ran into the same problem. We just couldn’t figure out what went wrong… N x
Struggled with the marshmallow layer. Followed instructions exactly and using KitchenAid to mix, but after 10 mins it still isn’t light and fluffy like meringue, it’s still liquid.
Am I doing something wrong?!
Hi Sonya, that’s really strange. This is the exact same recipe, ingredients and method I used to make the recipe. I will look into this further. N x
Hi I’m in the uk and would love it if you could put metric ingredients as well please
Thank you
Hi Lainy. I do put metric units, please see the little metric button in the recipe card which will show you those measurements! 🙂 N x
Hi Nick, there is no metric button in the recipe and how much are 2 blocks of creame cheese? 🙂
Hi Stefan! It’s just under the ingredients list. N x
Hi Nick,
I cannot find the metric button you mentioned above, is your website displaying differently for EU user? I only found the sharing buttons to pinterest, fb etc. Would love to make this for my friend’s bday! She’s lemon obssesed and this looks perfect!
Hi Tan! Should be there. It’s right below the list of ingredients in the recipe card 🙂 N x
I had the same issue with the marshmallow topping. I even tried again with powdered gelatin and it was smidge better, but the texture was gritty on the palette. The lemon layer had an awesome kick, but the gelatin leaves didn’t dissolve like I thought they were going too. Leaving leftover bits of gelatin not mixed in the cream cheese layer. Kitchen gremlins got to me throughout the entire recipe. Only the bottom came out fine. LOL.
Hi Jen! Sorry to hear about that! Can you walk me through what you did? N x
Hi.
I’m thinking of making this but I don’t see the metric button in this recipe. It’s not underneath the list of ingredients like normal. Am I blind??
I can bake with cups but it’s easier with metric since I live in Sweden
Thanks!
Hi Sarah! Sorry about that. I’ve added those measurements to the site! N x
Hi Sarah! Sorry about that. I’ve added those measurements to the site! N x