Post by Cherry on Nov 8, 2013 19:53:08 GMT
I have been using this recipe for 30 years and last made it on Thursday. The base is very crumbly, so I think I should change it to a more shortbread type. However, this is easy.
Base:
1/4 lb butter
3 oz sugar
1/2 lb SR flour
1 egg
milk if necessary
Filling:
1/2 cup sugar
1 cup water
juice and rind of 1 lemon
1 tsp butter
2 tsp gelatine
5 or 6 tsps cornflour
Marshmallow:
1 cup sugar
1 cup water
1/2 tsp vanilla
1 tblsp gelatine
2 tsp lemon juice
Base:
Cream butter and sugar, add egg and flour. Roll out fairly thin. (I push the pastry on to the tins and into the corners instead of rolling it out.) Makes two lamington trays. Moderate oven - 15 mins
Filling:
Place all ingredients in saucepan, stir over low heat until it boils and thickens. Cool and pour over pastry base.
Marshmallow:
Combine all ingredients in saucepan, stir until boiling. Boil for 5 mins, cool, beat until thick. Pour over lemon filling, sprinkle with coconut. When set, cut into squares or slices.
Base:
1/4 lb butter
3 oz sugar
1/2 lb SR flour
1 egg
milk if necessary
Filling:
1/2 cup sugar
1 cup water
juice and rind of 1 lemon
1 tsp butter
2 tsp gelatine
5 or 6 tsps cornflour
Marshmallow:
1 cup sugar
1 cup water
1/2 tsp vanilla
1 tblsp gelatine
2 tsp lemon juice
Base:
Cream butter and sugar, add egg and flour. Roll out fairly thin. (I push the pastry on to the tins and into the corners instead of rolling it out.) Makes two lamington trays. Moderate oven - 15 mins
Filling:
Place all ingredients in saucepan, stir over low heat until it boils and thickens. Cool and pour over pastry base.
Marshmallow:
Combine all ingredients in saucepan, stir until boiling. Boil for 5 mins, cool, beat until thick. Pour over lemon filling, sprinkle with coconut. When set, cut into squares or slices.
