Ingredients
DOUGH: 1 1/2 c flour
1/4 c icing sugar
2 T cornstarch
2 t lemon zest
1/2 t salt
3/4 c cold unsalted butter, cubed
FILLING: 6 eggs
1 3/4 c white sugar
3/4 c lemon juice
2 T lemon zest
MARSHMALLOW: 2 egg whites
1/4 c white sugar
Preparation
Preheat oven to 350 F. Line 9" square pan with parchment, with overhang.
Combine flour, sugar, cornstarch, zest and salt in food processor. Pulse until combined. Add butter, process until dough looks like small peas (about 30 seconds).
Gently combine dough into a ball and pat evenly into base of pan. Prick chilled dough with fork and bake 20-25 minutes or until pale gold.
Whisk eggs, sugar, lemon juice and zest in medium bowl. Pour lemon filling over baked crust and bake another 20-25 minutes, until set. Remove from oven and set oven to broil.
Whip egg whites until foamy. Gradually add sugar. Beat for 5 minutes or until stiff peaks form. Spoon into piping bag and pipe onto 4 rows of 4 rosettes on the lemon filling.
Place under broiler, leaving the door open. Broil until top of marshmallows are golden, about 1 minute. WATCH CAREFULLY. Remove and cool. Cut into 16 squares.
