Lemon Marshmallows: the zesty marshmallow recipe you’ll love

Want to get creative and make your own sweets? Then why not try these easy homemade lemon marshmallows? This dessert recipe is a lemony version of the classic vanilla marshmallow. They’re quick and easy to prepare, and will taste so much better than the bland store-bought ones.

They’re soft, fluffy, light, and pillowy—everything you want in a marshmallow! The lemon citrus adds a sweet-tart, zesty flavor, which prevents the marshmallow from being overly sweet.

To make it, you need typical marshmallow ingredients (gelatin, sugar, corn syrup, etc.) with a few extras like lemon curd. Make your own marshmallows next time instead of buying them at the store—you won’t want to go back to store-bought again!

How To Make Lemon Marshmallows

Start by blooming the gelatin. Add the water and gelatin into a bowl and allow to rest. Prepare the pan by lining it with parchment paper and sprinkling it with icing sugar. In a saucepan, bring the water, sugar, corn syrup, and salt to a boil. Cover with a lid and wash down the sides of the pan. Use a candy thermometer to monitor the temperature. Once the temperature reaches 240°F (115°C), it can be removed from the heat.

Beat the mixture in the food processor until thick and tripled in volume. Whisk in the lemon curd. Pour the marshmallow mixture into the prepared pan. Sprinkle with powdered sugar, cover loosely with plastic wrap, and let sit at room temperature for about 12 hours. Once the marshmallow is set, turn it over a kitchen board dusted with icing sugar, and remove the parchment paper. You can now slice it into squares and serve!

Tips For Homemade Lemon Marshmallows

Don’t leave out the gelatin, it’s necessary to create the right marshmallow texture.

Use agave instead of corn syrup if you like.

To make the cutting process easier, wipe the pizza cutter with oil. This will prevent the marshmallow from sticking to the blade and will create smooth lines on the marshmallows.

Add food coloring if you want. Just make sure to add it once you whisked the marshmallow mixture.

How To Store Lemon Marshmallows

Store the marshmallows in an airtight container at room temperature for up to 2 weeks. You can even sprinkle a bit of cornflour in the container to keep them dry.

Don’t be tempted to add them to the fridge or freezer, they will harden and become very sticky.

Instructions

Into a bowl, add water, and sprinkle with the gelatin. Allow for about 15 minutes until the gelatin will have absorbed all the water.

Line a tin with parchment paper. On a pan line the bottom with parchment paper, sprinkle an even layer of icing sugar, about 3 to 4 tbsp, and set aside.

Into a saucepan, add the water, the granulated sugar, corn syrup, and salt, bring to boil on medium/high heat, stirring to dissolve the sugar.

Once the mixture boils, cover with a lid for about two minutes to wash down the sides of the pan, then uncover and attach the candy thermometer, boil away until the syrup reaches the temperature of 240°F (115°C) It takes about 10 to 15 minutes.

Start to run your food processor on low speed and pour the hot syrup in a thin stream against the side of the bowl, then gradually increase the speed to high and whisk until the syrup has become white, thick, and tripled in volume. Stop whisking and add the lemon curd, whisk in.

Pour the marshmallow fluff into the prepared pan.

Dust all the surface with powdered sugar.

Cover the pan loosely with plastic wrap, and let sit at room temperature for about 12 hours.

Once the marshmallow is set, turn it over a kitchen board dusted with icing sugar, and remove the parchment paper. Slice into cubes.

Notes

Make sure to line the baking tin properly with parchment paper as it makes it easier to remove the marshmallows.