Fluffy Lemon Mallow Bars!

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Looking for a tasty end of summer treat to enjoy? Check out these Fluffy Lemon Mallow Bars!

Hey All!

Can you believe summer is coming to an end? Well we are counting down until school starts and I wanted to make a fun and tasty end of summer treat. I decided to make some Fluffy Lemon Mallow Bars!

These are so good and not too difficult to make.

Here is how to make them!

2 Cup graham cracker crumbs
1/3 Cup unsalted butter, melted
1 1/2 Cups boiling water
3 Tsp powdered gelatin
2 Blocks cream cheese, softened
1 1/4 cups sweetened condensed milk 2 lemons, zested and juiced
3 Drops yellow food gel (optional)
1 cup caster sugar
3 tsp powdered gelatin

First spray the bottom and sides of a 9X13 inch baking pan with oil spray and line with baking paper. Set aside. Mix the graham cracker crumbs and melted butter until a wet sand mixture forms Press into the baking pan and place into the freezer.

For The Lemon Cheesecake:
Add the boiling water to a heatproof jug and sprinkle with gelatin. Use a fork or whisk to mix until dissolved. Set aside to cool slightly. Meanwhile, add the cream cheese to the bowl of a food processor and blitz until creamy, 60 seconds.

Scrape down the bowl and add the sweetened condensed milk. Blitz until well combined. Scrape down and add the zest of two lemons and the juice from the lemons (taking care not to get any seeds in the cheesecake mixture) and blitz until well combined.

Scrape down the bowl, add the yellow food gel (optional) and mix on high speed. While the mixer is on high speed, slowly pour the gelatin mixture into the food processor. Once it’s all in there, stop the mixer and scrape down for a final time. Mix for a final 30 seconds. Pour the mixture on top of the biscuit base and place in the fridge to chill for 1 hour.

For The Marshmallow Layer:
Add the boiling water and sugar to a heatproof bowl. Use a whisk to mix until dissolved. Sprinkle with gelatin and whisk until dissolved.

Set aside to cool for 10 minutes. Pour the mixture into the bowl of a stand mixer and fit it with a whisk attachment. Alternatively, you can use a hand mixer fitted with beaters.

Whisk on high speed for 5 minutes or until the mixture is thick and glossy, similar to meringue. Act quickly by pouring the mixture on top of the lemon filling and spread using a spatula.

Place back in the fridge and chill for another hour. Preheat your oven to a low broil. Place your bars into the oven and toast the marshmallow topping for 5 minutes or until a light golden brown. Place back into the fridge for another hour to chill before cutting into bars.

Serve and Enjoy!

Hope you love these as much as I do!

Print the recipe below:

Fluffy Lemon Mallow Bars!

 

Print

Prep time

40

Cook time

10

Total time

50

 

Author: Vanessa Diaz

Recipe type: Dessert

Cuisine: American

Serves: 9

Ingredients

• 2 Cup graham cracker crumbs
• ⅓ Cup unsalted butter, melted
• 1½ Cups boiling water
• 3 Tsp powdered gelatin
• 2 Blocks cream cheese, softened
• 1¼ cups sweetened condensed milk 2 lemons, zested and juiced
• 3 Drops yellow food gel (optional)
• 1 cup caster sugar
• 3 tsp powdered gelatin

Instructions

1. Spray the bottom and sides of a 9X13 inch baking pan with oil spray and line with baking paper. Set aside.
2. Mix the graham cracker crumbs and melted butter until a wet sand mixture forms Press into the baking pan and place into the freezer.
3. Add the boiling water to a heatproof jug and sprinkle with gelatin.
4. Use a fork or whisk to mix until dissolved.
5. Set aside to cool slightly.
6. Meanwhile, add the cream cheese to the bowl of a food processor and blitz until creamy, 60 seconds.
7. Scrape down the bowl and add the sweetened condensed milk.
8. Blitz until well combined.
9. Scrape down and add the zest of two lemons and the juice from the lemons (taking care not to get any seeds in the cheesecake mixture) and blitz until well combined.
10. Scrape down the bowl, add the yellow food gel (optional) and mix on high speed.
11. While the mixer is on high speed, slowly pour the gelatin mixture into the food processor. Once it’s all in there, stop the mixer and scrape down for a final time.
12. Mix for a final 30 seconds.
13. Pour the mixture on top of the biscuit base and place in the fridge to chill for 1 hour.
14. Add the boiling water and sugar to a heatproof bowl.
15. Use a whisk to mix until dissolved.
16. Sprinkle with gelatin and whisk until dissolved.
17. Set aside to cool for 10 minutes.
18. Pour the mixture into the bowl of a stand mixer and fit it with a whisk attachment. Alternatively, you can use a hand mixer fitted with beaters.
19. Whisk on high speed for 5 minutes or until the mixture is thick and glossy, similar to meringue. Act quickly by pouring the mixture on top of the lemon filling and spread using a spatula. Place back in the fridge and chill for another hour.
20. Preheat your oven to a low broil.
21. Place your bars into the oven and toast the marshmallow topping for 5 minutes or until a light golden brown.
22. Place back into the fridge for another hour to chill before cutting into bars.

3.5.3226

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