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Sherbet Lemon Marshmallows (for all my lemon-squeezing chums)

by Greenwood, Hope from Hope and Greenwood: Sweets Made Simple

A nostalgic sweet recipe turned into delicious homemade marshmallows! These sherbert lemon marshmallows are finished with tangy lemon sherbet crystals.


I was partaking of lady lemonade one day when I had the glorious idea of combining the tingly lemon fizz with the sugary sweetness of marshmallow. A big hit with Sandra, Ethel and Joan from the launderette, I am duty-bound to share this tingly, lemon-sherbet-dipped mallow recipe with all my lemon-squeezing chums.

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Icing sugar, to dust
Cornflour, to dust
450g (1lb) granulated sugar
1 tbsp liquid glucose
200ml (7fl oz) water
1 sachet of powdered gelatine
Finely grated zest and juice of 2 lemons
2 large egg whites
2 tsp yellow food colouring
100g (4oz) lemon sherbet crystals, to decorate

Essential kit

You will need a 20cm (8in) square baking tin (4cm/1½in deep) and a sugar thermometer.

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Line a 20cm (8in) square baking tin (4cm/1½in deep) with baking parchment and, using a sieve, shake icing sugar over the base until the parchment is lightly dusted.

Put the sugar, liquid glucose and 200ml (7fl oz) of water into a large, heavy-bottomed pan and give it a quick stir. Place your sugar thermometer in the pan, bring the liquid to a gentle boil and continue cooking for about 20-30 long minutes until the mixture reaches 127°C (260°F).

While you are waiting, sprinkle the gelatine over 100ml (4fl oz) of hot water (following the packet instructions), making sure it has dissolved properly. Stir in the lemon zest and juice. Set aside.

When the syrup reaches the correct temperature, remove the pan from the heat and remove the thermometer. Pour the dissolved gelatine into the syrup. Be careful, it will bubble and spit and rise to the top of the pan – it is extremely hot.

Using an electric mixer or whisk, whisk the 2 egg whites together until stiff. Still whisking, slowly add the syrup and gelatine mixture to the egg whites. Add the yellow food colouring. Then, with the mixer on super fast, whisk for a further 20-25 minutes until the mixture is thick, shiny and holding its shape reasonably well on the whisk.

Spoon the mallow mixture into the dusted tin and leave it to set for about 2 hours. Dust a second piece of parchment with equal amounts of icing sugar and cornflour. Turn the mallow out onto the paper. Cut into squares using a knife dipped in hot boiled water; press the cut edges into the lemon sherbet crystals and leave to dry on a wire rack.

Takes about 1 hour to make; up to 2 hours to set.

Handy hint:
If you pop the lemon into the freezer for 10 minutes first, it makes it much easier to grate.

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