Lemon Marshmallow Slice

This would have to be one of my favourite recipes that my mum used to make whenever she was going to either a meeting or afternoon tea that required her to take a plate. I can remember her teaching me how to make this recipe when I was only about 11 years old, so it has been in our family's recipe book for as long as I can remember.

PREPARATION:

Pastry:
2 tablespoons butter
1 tablespoon sugar
1 egg
1 cup SR flour
Cream the butter and sugar then add beaten egg and sifted flour and rub through with your hands or a mixer. When combined roll out and bake in a shallow baking dish in a moderate oven until golden brown. While this is cooking, you can make the lemon filling.

Lemon Filling:
1 cup sugar
1 cup water
1 dessertspoon butter
juice of 2 lemons
1 heaped tablespoon cornflour
1 heaped tablespoon custard powder
Mix sugar, cornflour and custard powder with the lemon juice. When smooth add all other ingredients and bring to the boil in saucepan over low heat, stirring all the time. When boiling and thickened spread over the pastry base. Let cool before placing marshmallow topping on. Can put in fridge to cool quicker.

Marshmallow Topping:
1 cup sugar
1/2 cup boiling water
1 tablespoon gelatine
extra 1/2 cup boiling water
Mix the sugar in 1/2 cup of boiling water. Mix the gelatine in the other 1/2 cup of boiling water. When these 2 mixes are cold, add together with a few drops of vanilla essence and a few drops of colouring (if desired) and whip up on electric mixer until thick and peaks form. Pour quickly over the lemon filling and sprinkle a little dessicated coconut over the top. When set, cut into squares and serve. This will keep, sealed in an airtight container in the fridge for several days.