Marshmallow Topped Lemon Pie
Prep time
Cook time
Total time
Think lemon meringue pie but with a marshmallow top rather than meringue
Recipe type: Easy
Cuisine: Dessert
Serves: 12
  • 250g sugar
  • 150g icing sugar
  • 30g almonds
  • 400g unsalted butter cut into pieces
  • 340g flour
  • 2 eggs
  • 4 egg yolks
  • 3 egg whites
  • 2 pinches of salt
  • 1½ tsp vanilla sugar
  • 5 lemons + 2 tsps of lemon juice
  • 1 tsp cornflour
  1. Place 100g sugar into mixing bowl and grind for 15 seconds on speed 10
  2. Add almonds and grind for 10 seconds on speed 10
  3. Add 200g butter, flour, 1 egg, pinch of salt, vanilla sugar and mix for 25 seconds on speed 5
  4. Remove pastry from bowl, wrap in cling film and place in fridge for one hour
  5. Then line a grease and line a large tart tin
  6. Pre heat oven to 180 degrees
  7. Roll out pastry to about 5mm (you may have excess pastry, which you can save)
  8. Line tart tin, prick all over with a fork cover with greaseproof paper and baking beans and cook for 15 minutes
  9. Remove baking beans and paper and bake again for five minutes
  10. Set aside and reduce oven temperature to 160
  11. Place remaining sugar in bowl, with zest of one lemon and grind for 20 seconds on speed 10
  12. Add 1 egg and the egg yolks and juice of the lemons and then heat for 12 mins on 70 degrees, speed 3
  13. Add remaining butter and mix for 10 seconds on speed 4
  14. Pour into pastry base and bake for 10 minutes
  15. Clean the bowl and insert butterfly whisk Turn oven up to 200 degrees
  16. Add 3 egg whites, the cornflour, a pinch of salt, 2 tsps lemon juice and the icing sugar
  17. Whisk 6 minutes, 80 degrees, speed 3
  18. Spoon dollops of marshmallow onto lemon pie
  19. Bake for 10 minutes until toasted
Recipe by Mummy Barrow at