Lemon Marshmallow Slice

Try out this delicious lemon marshmallow slice recipe that’s sure to be a hit for any occasion. It’s fluffy, sweet and perfectly tangy.

Are you ready to whip up something remarkable in your kitchen?

Lemon Marshmallow Slice is the perfect balance between sweet and tangy. It’s made up of a graham cracker crust, a lemon cheesecake layer, and topped with a fluffy toasted marshmallow layer. And trust us when we say that this will be one slice you won’t want to miss out on!

Whether you’re entertaining guests or just needing some sugary treats for yourself, Lemon Marshmallow Slice is sure to hit all the circles in your taste buds – sweetness, creaminess, tartness and oh-so-fluffy goodness. You’ll definitely want to savour every single bite of this fluffy treat!

So try it today and let us know what you think about our delicious Lemon Marshmallow Slice Recipe!

How to Store Leftover Lemon Marshmallow Bars

The best way to store lemon marshmallow bars is to wrap them tightly in plastic wrap or aluminum foil and place them in a single layer in an airtight container. This will help keep the bars fresh for up to 3 days.

If you need to store the lemon marshmallow bars for longer, then freezing is the best option. Place each bar individually onto a baking sheet lined with parchment paper, making sure that they are not touching each other. Freeze for 1-2 hours until firm before transferring them into a freezer-safe bag or container. The bars can be frozen for up to 3 months.

When you are ready to eat the lemon marshmallow bars again, allow them to thaw at room temperature for a few hours before serving.

About the Ingredients for Lemon Marshmallow Slice

Crumbs – Graham crumbs are the easiest option but you could also make your own cookie crumbs from golden oreos or other vanilla or lemon flavoured cookies.

Butter – You can use salted butter instead and simply omit the additional salt.

Gelatin – Plain, unflavoured gelatin powder. Do not substitute with flavoured gelatin.

Cream cheese – You will need two bricks of cream cheese. Avoid using cream cheese spread, or whipped cream cheese or light cream cheese.

Condensed milk – Sweetens the lemon layer.

Lemons – Use fresh lemons for the best flavour. You can use bottled lemon juice if necessary but the flavour won’t be quite the same.

Food gel – Just a few drops to get a more vibrant yellow. You may omit if desired.

Caster sugar – Superfine sugar. Do not use icing sugar or granulated sugar.

Looking for More Tasty Lemon Desserts?

Check out more of my favourite lemon dessert recipes!

Do you like Crumbl cookies? Try these copycat Crumbl lemon chiffon cookies with a lemon cream cheese frosting swirled with lemon curd.

This Easy Lemon Fudge Recipe is a simple and super quick lemon dessert; this quick fudge is bursting with fresh and zesty lemon flavour.

These mini lemon meringue cheesecakes are small, but they pack a tangy punch. A delicious and easy to make dessert for any occasion.

How to Make Lemon Marshmallow Slice

Yields: 9 servings | Prep Time: 40 minutes | Cook Time: 10 minutes

Ingredients:

2 cups graham cracker crumbs
1/3 cup unsalted butter, melted
1/4 teaspoon salt

For the Lemon Cheesecake Layer:

1 1/2 cups boiling water
3 teaspoons unflavoured gelatin powder
16 oz cream cheese, softened
1 1/4 cups sweetened condensed milk
2 lemons, zested and juiced
3 drops yellow food gel

For the Marshmallow Layer:

1/2 cup boiling water
1 cup caster sugar
3 teaspoons unflavoured gelatin powder

Directions:

Lightly grease a 9×13 inch baking pan and line with parchment paper. Set aside.

Mix the graham cracker crumbs, salt, and melted butter and press into the bottom of the baking pan. Place into the freezer.

To make the lemon cheesecake layer, add the boiling water to a heatproof bowl and sprinkle with gelatin. Mix until dissolved. Set aside to cool slightly.

Add the cream cheese to the bowl of a stand mixer and mix with the whisk attachment until smooth and creamy.

Mix in the sweetened condensed milk, lemon juice and zest until well combined

Slowly pour in the gelatin mixture, then continue to mix for 1 more minute.

Pour the lemon cheescake mixture on top of the graham cracker crust and place in the fridge to chill for 1 hour.

To make the marshmallow layer, add the boiling water and sugar to a heatproof bowl. Use a whisk to mix until completely dissolved.

Sprinkle over with gelatin and whisk until dissolved.

Set aside to cool for 10 minutes.

Pour the mixture into the bowl of a stand mixer and whisk on high speed for 5 minutes or until the mixture is thick and glossy, similar to meringue.

Pour over the chilled lemon filling and spread into an even layer using a spatula. Place back in the fridge and chill for another hour.

Toast the marshmallow topping by placing under the broiler for 5 minutes or until light golden brown. Alternatively you can use a kitchen torch.

Place back into the fridge for another hour to chill before cutting into bars and serving.