Meyer Lemon Meringue Pie Marshmallows

by kellybakes in ,

lemon meringue pie marshmallows

Admittedly, I made these meyer lemon meringue pie marshmallows a week ago. They were inspired by the loveliest, silky meyer lemon curd ever to come out of my kitchen. As I kept digging my spoon into the mason jar of buttery yellow slightly tart goodness, an idea struck me: the curd had the best part of a lemon meringue pie but without the hassle of baking a crust. And, as I gorged myself on several more spoonfuls mused upon the thought of pie, I was transfixed by the idea of dreamy meringue and my mind jumped straight to marshmallows.

lemon meringue pie marshmallows

It might just be for the best that I didn't post these right away. See, I've been sick for almost a week. Like, it started as a sinus headache for a day and then BOOM. I was canoodling with a tissue box, slathering Vicks Vapo-rub on myself (rubbing eucalyptus smelling ointment on your pale & wan skin is never as sexy as tanning oil on golden skin at the beach, no matter how hard you make duck lips and toss your hair), chugging Mucinex (why is there red dye 40 in it if it's blue?) and trying not to suffocate in the pile of used Kleenex on my bed. (I know, I know. I'm the epitome of attractiveness.)

ANYWAY, with all that staying-indoors-yucky-feeling-ism, I could use a little sunshine in my world. Enter these lemon meringue pie marshmallows. The unflavored marshmallow flavor and texture clearly lends itself to being meringue's stunt double, but the bright just barely tart flavor of the meyer lemon layer really steals the show. Because of the acidity in the lemon juice, it doesn't get quite as stiff as the normal layer of marshmallow; in fact, it whips up like a silky, dream. Rest assured, however, it should set just fine.

meyer lemon meringue pie marshmallows

Meyer Lemon Meringue Pie Marshmallows

For the top "meringue" layer One Half Batch Vanilla Marshmallows (I followed Shauna Sever's recipe directly; you can feel free to use a different recipe if you have a favorite! I originally made an entire batch, but didn't like the ratio to the lemon layer, which is why I recommend using half the recipe)

For the "lemon filling" layer (I adapted the above recipe)


For the mallows
4 1/2 teaspoons unflavored powdered gelatin (or, 2 packages Knox)
1/2 C meyer lemon juice (approximately the juice of 2 lemons; mine came up just short by a tablespoon or so, so I compensated with water until I reached the 1/2 cup line of my liquid measuring cup)
the zest of 2 meyer lemons
3/4 C sugar
1/2 C light corn syrup
1/4 C water pinch of salt
yellow food coloring (optional)

For dusting the pan
1/3 cup confectioner's sugar
1/3 cup corn starch
1 T canola oil or non-stick spray
graham cracker crumbs (in retrospect, messy and totally optional)


1. Combine corn starch & confectioner's sugar in a small bowl. Grease an 8x8" pan with cooking spray or canola oil. Dust with confectioner's sugar mixture to coat. Tap out excess sugar. Save remaining mixture for tossing the finished marshmallows in. 2. Prepare the half-batch of vanilla marshmallows and spread into the bottom of the prepared 8x8" pan. 3. Make the lemon layer. Pour 1/2 cup lemon juice into the bowl of a stand mixer. Sprinkle powdered gelatin over the top of juice and allow to bloom, approximately 5 minutes. (Note, the mixture does not bloom as solidly as a water-gelatin mixture would. Don't be alarmed). 4. Meanwhile, combine corn syrup, sugar, 1/4 cup water in a small pan. Heat on medium until mixture reaches soft-ball stage, or 240F. Remove from heat. 5. Turn stand mixer on low, begin drizzling hot syrup into the gelatin. Once combined, turn speed up to medium. Whisk for 5 minutes. 6. Turn mixer to high. Whisk for 7 minutes. Add yellow food coloring until desired color is reached. Add lemon zest. Whisk to thoroughly combine. 7. Using a greased off-set spatula (trust me on this one, it's gonna get sticky and messy!) evenly spread the lemon layer on top of the vanilla marshmallow layer. Allow to set for at least 8 hours. 8. Once set, slice into cubes (or wedges! Gah! why didn't I think of that until this very second?) and dust with confectioner's sugar/corn starch mixture. Store in an airtight container for up to 2 weeks.