Lemon Marshmallow Slice

Ingredients

250g packet Butternut Snap Cookie

75g unsalted butter, melted

1 tablespoon powdered gelatine

250g cream cheese, chopped, at room temperature

½ cup caster sugar

2 teaspoons finely grated lemon rind

250g tub sour cream

2 tablespoons lemon juice

1 tablespoon powdered gelatine

1 cup caster sugar

1 teaspoon vanilla extract

Grease an 18cm x 28cm rectangular slice pan. Line base and sides with baking paper, extending paper 3cm above pan edges.
Process cookies in a food processor until finely crushed. Add butter. Process until combined. Press mixture evenly over base of prepared pan. Refrigerate while making filling.
To make filling, sprinkle gelatine over 1/3 cup water in a small heatproof jug. Sit jug in a saucepan of simmering water. Stir until gelatine is dissolved. Remove jug from pan. Cool to room temperature.
Beat cream cheese, sugar and rind in a large bowl of an electric mixer until light and fluffy. With motor operating on a low speed, add gelatine mixture in a thin, steady stream until smooth. Add sour cream and juice. Beat until smooth. Spoon over prepared base. Spread evenly. Set aside at room temperature.
To make marshmallow, sprinkle gelatine over ½ cup water in a small heatproof jug. Sit jug in a saucepan of simmering water. Stir until gelatine is dissolved. Remove jug from pan.
Place sugar and 2 tablespoons water in same, clean, large bowl of electric mixer. Beat on high speed for 4 minutes. With motor operating on medium speed, gradually add gelatine mixture in a thin, steady stream. Beat on high speed for a further 8 minutes, or until thick and fluffy. Beat in vanilla.
Spread marshmallow over filling. Refrigerate for about 2 hours, or until firm.