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Lemon Marshmallow Pie

Lemon Marshmallow Pie

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Makes one 9" pie Servings

The addition of gelatin is what makes the meringue-like topping stay billowy but firm, without weeping, even at room temperature.



  • 6 tablespoons chilled unsalted butter, cut into pieces
  • 3 tablespoons granulated sugar
  • ½ teaspoon vanilla extract
  • 1 teaspoon poppy seeds (optional)


  • ¾ cup granulated sugar, divided
  • 1 vanilla bean, split lengthwise
  • ½ cup (1 stick) chilled unsalted butter, cut into pieces

Marshmallow and assembly

  • 1 envelope unflavored powdered gelatin (about 2 ½ tsp.)
  • 2 teaspoons vanilla extract

Recipe Preparation


  • Preheat oven to 350°. Using an electric mixer on low speed, beat butter, sugar, and salt in a medium bowl until butter is almost completely smooth, about 2 minutes. Increase speed to medium and beat until butter is creamy, about 2 minutes more. Mix in egg yolk and vanilla. Reduce speed to low, add flour and poppy seeds, if using, and mix until no dry spots remain.

  • Firmly press dough into a 9" pie dish (the firmer you press, the easier it will be to cut the baked crust). Bake until crust is golden brown on bottom and a shade or two darker at the edges, 25−35 minutes.


  • Just before crust is finished baking, combine lemon juice, salt, and ¼ cup sugar in a small saucepan. Scrape in seeds from vanilla bean and add pod. Bring to a simmer over medium heat, stirring to dissolve sugar.

  • Whisk egg yolks, egg, and remaining ½ cup sugar in a medium bowl until no longer grainy and slightly lightened in color, about 2 minutes.

  • Whisking constantly, gradually stream hot lemon mixture into eggs, then transfer mixture back to saucepan. Cook over medium heat, whisking constantly, until thickened and marks from whisk are just visible, 5–7 minutes. Remove from heat and whisk in butter until smooth, adding a couple of pieces at a time and whisking until incorporated before adding more.

  • Reduce oven temperature to 300˚. Strain warm curd through a fine-mesh sieve into warm crust, filling right to top of crust (do not overfill; you may have a tablespoon or so extra).

  • Bake pie until curd is set around the edges (filling should still wobble when dish is jiggled; it will continue to set as it cools), 15−20 minutes. Do not overbake or filling may curdle.

  • Transfer pie to a wire rack and let cool, about 2 hours, then chill until cold, at least 1 hour.

  • Do ahead: Pie can be baked 1 day ahead. Cover and keep chilled.

Marshmallow and Assembly

  • Make sure curd is chilled and set before preparing marshmallow topping. Place ¼ cup cold water in a small bowl and sprinkle gelatin over top. Let sit 10 minutes to soften.

  • Beat egg whites and salt to soft peaks in the bowl of stand mixer fitted with whisk attachment.

  • Meanwhile, bring sugar, corn syrup, and ¼ cup water to a boil in a small saucepan over medium heat, swirling pan until sugar is dissolved. Attach thermometer to side of saucepan and continue to cook over medium heat until thermometer registers 250°.

  • Remove syrup from heat and add gelatin mixture, stirring to dissolve. With mixer on medium-high, carefully pour syrup into beaten egg whites in a slow, steady stream, aiming for the space between the side of the bowl and the whisk (avoid hitting whisk directly to prevent hot sugar from splattering all over). Continue to beat until mixture is dense and fluffy and very stiff peaks have formed (side of bowl will be cool to the touch), 5–10 minutes. Beat in vanilla.

  • Marshmallow topping will become difficult to work with if given time to set up, so immediately (and quickly) dollop spoonfuls of marshmallow over curd, swirling and making decorative swoops as you go (make sure to extend topping all the way to edge of crust). Let sit until marshmallow is set and firm, at least 2 hours and up to 6 hours.

  • Just before serving, heat broiler. Broil pie until marshmallow is toasted and golden brown in spots (keep a close eye on it to keep it from burning), about 2 minutes.

Reviews Section

Easy Marshmallow Pie

Easy Marshmallow pie is The BEST NO BAKE PIE you will ever have! Light and fluffy texture, very smooth consistency and a melt-in-your-mouth kind of bite.

M arshmallows. Graham cracker crumbs. Fresh Strawberries.
A combination of familiar ingredients creates a pie that is absolutely heavenly.

Summer’s coming. Can you feel it? The nights are getting shorter and the days are getting longer. That means it’s time to enjoy the great outdoors! Barbecuing, picnicking, camping — sitting around the fire pit, toasting marshmallows. Ah … the good life.
I made this cake for a family member birthday and it received rave reviews. Even though I was eating cake on the porch, I was imaging myself by a campfire toasting marshmallows.

Lemon Marshmallow Fruit Salad

My mom is an amazing cook who loves to give everyone plenty of options. Since she’s always feeding a crowd of 14, it is hard to please everyone, but she certainly tries. A holiday dinner just isn’t a holiday dinner at my parent’s house without a jello or fruit salad, usually both. I’m not going to lie, I love them. It is an easy way to have dessert during dinner. For Easter, my mom made two salads, including this Lemon Marshmallow Fruit Salad. The recipe came from a church cookbook from at least 30 years ago so I’m not really sure where this recipe originated. I actually had to rename it because it was called Lemon Filling Salad. (Seriously, what kind of name is that?) Regardless of the name, this salad is super refreshing and because it uses canned fruit, it is perfect for any time of year.


1 can (15.75 oz) Wilderness Lemon Pie Filling
1 can (10 oz) mandarin oranges, drained
1 can (15 oz) fruit cocktail, draind
1 can (20 oz) pineapple tidbits, drained
2 cups miniature marshmallows
8 oz tub Cool Whip whipped topping
shredded coconut for garnish (optional)
chopped pecans for garish (optional)


Whisk whipped topping and lemon pie filling together until well combined. Fold in marshmallows and well drained fruit into pie filling mixture. Refrigerate until ready to serve. (Can be made the night before.)

I used regular sweetened coconut for my garnish, but toasted coconut would be even better! If you don’t know how to toast coconut, it is super easy. You do need to keep a close eye on it because burnt coconut is awful, trust me.

To toast coconut, bake coconut in a single layer on a cookie sheet at 350 degrees. Bake, then stir, every 2 minutes until lightly browned. If you start to see any color at all you know you are close and check it every 30 seconds after that.

You can definitely skip the coconut and nuts if you prefer. They are a nice touch and certainly add a bit of crunch, but not necessary.

This is quick and easy fruit salad is a perfect accompaniment to any meal, especially for spring celebrations like Easter and Mother’s Day!

Notes about this recipe

Member Rating


Where’s the full recipe - why can I only see the ingredients?

At Eat Your Books we love great recipes – and the best come from chefs, authors and bloggers who have spent time developing and testing them.

We’ve helped you locate this recipe but for the full instructions you need to go to its original source.

If the recipe is available online - click the link “View complete recipe”– if not, you do need to own the cookbook or magazine.

My Lemon-Marshmallow Cream Pie will remind you of a creamy, lemon meringue pie only much better since it was tweaked to perfection. What I did was reduce the sugar and added giant sized marshmallows and grated coconut flakes that improved the texture by firming the filling up somewhat over the typical cooked pudding consistency. The shredded coconut that I only added to the filling also contributed a different element of both sweetness and chew that was extra delicious in this pie.

Though as delectable as this pie may be, I like to top it with a meringue or even better, some mounds of whipped topping like Cool Whip, if you have this in the house at the time. Unlike the typical lemon meringue, this particular filling is built to withhold all that fluffy, extra goodness.

I used six of these giant marshmallows for this lemon-marshmallow cream pie recipe. Don&rsquot you love the size?

I do have to warn you that a serving of this pie is more filling than the same size piece of lemon meringue pie. You might want to make this pie on a day when you plan a light meal because it is richer when trying to eat the same portion.

You can top with meringue like here or mounds of whipped topped like Cool Whip!

Why You Need to Try My Oil Pie Crust

Seriously, if you never made pie crust or have problems with making one with shortening, then I really hope that you try my crust. No joke, this is the only pie crust recipe that you will see from me on my blog because it is the best one that I ever encountered. Don&rsquot let the idea of a playing with what feels like a greasy, oil dough ball scare you off. Otherwise, you will be missing one of the flakiest, easiest and a healthier corn oil or canola oil crust than one made with shortening or plain vegetable oil.

Another advantage of using my oil pie crust recipe is that it will save you money. The pre-made crusts in the freezer section cost significantly more than the few ingredients of oil, salt, milk, and flour that go into this one. They also have preservatives, less than healthy artery-clogging oil and are stuffed with other chemicals. The only thing in their favor is your kitchen and hands don&rsquot get messy. Unless that is more important to you, then by all means buy your prepackaged pie crusts. I refuse to eat them.

Furthermore, I use my oil pie crust recipe for everything that calls for a pasty crust from quiche, pot pie to a dessert. This recipe never once disappointed me, my family or guests in all the times that I made it. In fact, you might want to keep an index card on your refrigerator with a magnet like I do for all its varied uses.

Eat a light meal before attempting to eat pieces of this size or serve them smaller.

My Lemon-Marshmallow Cream Pie

10-inch pre-baked pie crust (my oil pie crust)
1-1/4 cups of sugar + 2 tablespoons of sugar
½ cups of cornstarch
6 extra large, cut marshmallows about (12 regular size)
2 cups of cold water
4 egg yolks
2/3 cups of lemon juice
1 teaspoon of vanilla extract
1/3 cup of grated coconut flakes

Meringue Topping:

4 egg whites for meringue
1/4 teaspoon of salt (for meringue)
4 tablespoons of sugar (for meringue)
1 teaspoon of vanilla extract

To Prepare the Filling:

Take out your eggs and leave at room temperature before attempting to separate them for yolks and whites.

Here&rsquos a trick that I do when I want to speed the process along. Run some warm water over the eggs first will help before cracking so the yolks separate more easily.

In the pot that I plan to cook the filling, I add the yolks, cornstarch, water, lemon juice and the sugar. Mix this on medium heat.

Cook the filling mixture until it starts to thicken, stir occasionally to keep it from burning.

Once it starts bubbling, add the cut marshmallows and melt mostly through.

Take off the heat, then stir in the vanilla and coconut flakes.

In another mixing bowl, add the whites with the 1/4 teaspoon of salt and beat with your electric mixer until it becomes frothy.

Slowly, add a little of sugar at a time to the whites while you continue beating until stiff peaks form and all the tablespoons of sugar are incorporated into the meringue.

Pour into your prebaked pie crust.

Top with the meringue and bake in a 350-degree oven for about 12-15 minutes or so, depending on how your oven is regulated. You want the meringue to slightly brown. Therefore, keep an eye on it because you don&rsquot want it to get too dark.

When it comes to Lemon Meringue Pie, the truth is it is a sin to not love it! We have scoured the web, high and low to round up a collection of our absolute favorites and we know you will love them.

Whether it’s a classic Lemon Meringue Pie, Fudge, Cookies or Cheesecake, we’ve got something for everyone. Be sure to view our post in its entirety and Pin your favorites as you go.

Perfect Lemon Meringue Pie Video Tutorial

Before we share our roundup of Lemon Meringue Pie Recipes, we thought you might like to see how to make the classic version. We have included this video tutorial to show you how. Be sure to watch and then continue scrolling for all the ideas. Click Play above now ^

Decorating Marshmallows: From Katherine Kitchen, 1970

In addition to either large or miniature marshmallows, you will need flavored gelatin and some food coloring. Add the coloring to the dry gelatin, a few drops at a time, mixing well to obtain the desired color. (A blender can be used for this step and it does the trick beautifully). Dip two or three marshmallows at a time in water. Drain, the excess moisture by shaking in paper toweling, then roll in the colored gelatin. Place on paper toweling and allow to dry thoroughly.

I borrowed a neighbor’s toddler to help with this marshmallow recipe. He didn’t get beyond bathing the marshmallows in water, so I finished the recipe on my own. I skipped the food coloring and blender step and used packaged, flavored Jell-O instead. The dry Jell-O was poured it into a zip-lock bag, wet marshmallows added and a little shaking to finish the coloring. Fun decorations to add with dyed eggs.

Sift the flour and salt into a mixing bowl.

Add the butter to the flour and then rub between your fingertips until a fine breadcrumb consistency is achieved.

Add the sugar to the flour and butter. Using your hands, mix to a firm dough with the egg yolk and a splash of cold water.

Wrap the dough in cling film and allow to rest in the refrigerator for 30 minutes before using.

Preheat the oven to 190C/375F/Gas 5 and grease a 22cm/9in fluted loose-bottomed tin. Place the tin onto a baking tray.

Roll out the pastry until it's big enough to generously fit the tin, leaving excess pastry falling over the sides of the tin onto the baking tray underneath the tin - don't trim at this stage.

Line the pastry with greaseproof paper and fill with baking beans. Now trim the excess pastry using a sharp knife. Bake the pastry case blind for about 15-20 minutes or until the pastry is pale golden and dried out - remove the paper and beans for the last five minutes. Lower the oven heat to 150C/300F/Gas 2.

Meanwhile, for the lemon curd, mix together the sugar, cornflour and enough water to make a paste, in a large bowl.

Bring 50ml/2fl oz water and the lemon zest to the boil in a small pan.

Gradually pour the hot liquid onto the cornflour and sugar, whisking all the time until smooth.

Beat in the egg yolks, lemon juice and butter. Return to the pan.

Cook over a low heat, stirring all the time, until thickened. Pour into the baked blind pastry case and leave to cool slightly.

For the meringue, whisk the egg whites in a large bowl with an electric whisk until they form stiff peaks. Whisk in the caster sugar, a spoonful at a time, whisking well and at a high speed between each addition. Transfer the meringue into a piping bag (with a plain nozzle) and pipe the meringue on top of the lemon curd.

Bake for about 35-45 minutes until the meringue is crisp on the outside and soft and marshmallow-like underneath.

“Key Lemon” Cream Pie

2 – 14 ounce cans sweetened condensed milk
2 large egg yolks
1/4 teaspoon salt
3/4 cups lemon juice
zest of two lemons
1 cup heavy whipping cream
1/4 cup powdered sugar
1 Diamond Nuts Pecan Pie Crust (or graham cracker crust)
1 lemon, thinly sliced (for garnish)

Preheat oven to 350 degrees F.

In a medium bowl, whisk together sweetened condensed milk, egg yolks, salt, lemon juice and lemon zest. Pour into crust and bake for 12-14 minutes. Remove pie from oven and allow to come to room temperature. Chill in refrigerator for at least 2 hours.

Using an electric mixer, heavy whipping cream and powdered sugar until stiff peaks form. Spoon cream into a piping bag fit with a star tip and pipe onto pie. Garnish with lemon slices and enjoy!

Lemon Cream Pie with Marshmallow & Pistachio Crust

Preheat the oven to 350 degrees . Spread the pistachios on a baking sheet and bake until lightly toasted, 6 to 7 minutes let cool. Transfer to a food processor and coarsely grind transfer to a medium bowl and toss with 1/2 tsp. salt. Mix in the marshmallow cream. Using damp hands (moistening them again as needed), press the mixture evenly into a 9-inch pie pan to form a crust.

In a small bowl, sprinkle the gelatin over 1 tbsp. cold water.

In a large, heavy saucepan, whisk the sugar, lemon zest, lemon juice and eggs. Cook over low heat, whisking constantly, until the mixture thickens but does not simmer, about 8 minutes. Immediately remove the pan from the heat whisk in the gelatin and 4 tbsp. butter until absorbed. Whisk in the remaining 12 tbsp. butter and 1/2 tsp. salt until the mixture is smooth. Transfer the lemon curd to a container refrigerate for a few hours or overnight.

Remove the curd from the refrigerator and spread evenly onto the crust. Freeze for 1 hour.

Preheat the broiler. Remove the pie and top with the large marshmallows fill in the cracks with the mini marshmallows, Broil until golden-brown on the top, about 3 minutes. Remove and let cool slightly slice with a wet knife.