⅔ cup graham cracker crumbs
½ cup all-purpose flour
½ cup flaked sweetened coconut
1 Tbsp sugar
⅓ cup unsalted butter, melted
1 300 mL tin sweetened condensed milk
5 large egg yolks (save whites for meringue)
⅔ cup fresh lemon juice
2 tsp lemon zest
5 Tbsp cold water
2 ¼ tsp gelatin powder
1 tsp meringue powder
½ cup sugar
¼ cup white corn syrup
1 pinch salt
1. For the crust, preheat oven to 350 F and lightly grease and 8-inch square pan and line with parchment paper so that it comes up the sides of the pan. Toss all the crust ingredients until well-combined and press into the prepared pan. Bake for 12 minutes and cool while preparing the lemon filling.
2. For the filling, reduce the oven to 325 F. Whisk all the filling ingredients together and pour into the cooled crust. Bake for 20 minutes, until set but with a little jiggle in the centre, then cool to room temperature before chilling for at least an hour.
3. For the marshmallow meringue, stir 3 Tbsp of the cold water with the gelatin and the meringue powder in a large bowl or the bowl of a mixer fitted with the whip attachment and set aside.
4. Bring the remaining 2 Tbsp of water, the sugar and the corn syrup to a boil and boil uncovered and without stirring until it reaches a temperature of 240 F on a candy thermometer. While whipping, carefully pour the hot sugar into the bowl with the gelatin and whip this on high speed until tripled in volume and cooled, about 5 minutes.
5. Remove the lemon square from the fridge. Dollop the marshmallow on top of the filling and spread even. Let chill until set.
6. Use a blowtorch to lightly brown the marshmallow and chill until ready to slice and serve.
7. The squares will keep for up to 3 days refrigerated.