Ingredients
Shortcake
125g butter
3/4 cup Chelsea Icing Sugar
1 egg, beaten
1 1/2 cups self-raising flour
1/2 tsp vanilla essence
Filling
1 cup Chelsea White Sugar
1 cup water
juice and grated rind 2 lemons
1/2 cup milk
2 Tbsp custard powder
2 Tbsp cornflour
Marshmallow
2 Tbsp gelatine
1 cup boiling water
1 cup Chelsea White Sugar
1 tsp lemon essence
1 cup Chelsea Icing Sugar
Method
Shortcake
Cream butter and sugar. Add egg, flour, and vanilla essence. Mix well then press into a well-greased slice or sponge-roll tray. Bake for 15-20 minutes at 160°C until pale golden coloured. Cool.
Filling
Put sugar, water and the juice and rind of the lemons in a saucepan and bring to the boil. Separately mix the milk, custard powder and cornflour to a smooth paste. Stir in the 2 mixtures together using a wire whisk, then slowly bring to the boil and boil for 3 minutes. Pour over the shortcake.
Marshmallow
In a medium-large saucepan dissolve gelatine in the water. Add the sugar and boil for 8 minutes, then cool. Add the lemon essence and icing sugar and beat until thick and creamy. Pour at once over the shortcake and filling and leave to set. Cut when cold.
Products Used in this recipe
Overall rating
Recipe Rating: 4
4 ratings, 278 people added this to their Favourite Recipes.
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