Lemon Merengue Marshmallow Bars

This came from having just too many marshmallow ideas.  I think I’ve mentioned before that whenever my parents come over – or I go back to America – I tend to come back with suitcases packed to the brim with American goodies.  But when I was at a Walmart in North Carolina (on the Outer Banks) in June, I came across some lemon flavoured marshmallows and grabbed some, thinking I’d find a good recipe for them.  When I found the recipe for these upside down lemon merengue bars, it was perfect.

Best enjoyed with kids, and I’d judge this as a bit of a hot day recipe, but you’re actually better off making it when it’s a bit chilly (as it melts fairly easily)

Lemon Merengue Marshmallow Bars (adapted from Kraft recipe)

Ingredients (marshmallow layer):

2 cups lemon marshmallows

1/4 cup milk

1 teaspoon vanilla extract

1 cup sour cream

DSC_1472Ingredients (gelatin layer):

2 1/2 cups water

1/4 cup sugar

2 tablespoons cornflour

2 packages of lemon Jell-o (or plain gelatin will do in a pinch)

Zest of 1 lemon

1 tablespoon graham cracker crumbs


Melt marshmallows and milk together over a low heat.  Mix in vanilla extract.

DSC_1473 DSC_1474Allow the mixture to cool slightly and then mix in sour cream.  Place the mixture in a lined baking tin.

DSC_1475Refrigerate while making the next section.

Mix water, sugar and cornflour in a saucepan over medium heat.


Mix in gelatin and lemon zest (allow it to become thick and gelatinous.)

DSC_1484Allow to cool a bit, then pour this layer over the marshmallow one.

DSC_1485Sprinkle graham cracker crumbs on top and allow to set overnight.  Keep in the fridge until serving.



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