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+ servings
closeup of a pile of lemon marshmallows on a plate with two fresh lemons

Homemade Lemon Marshmallows

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This marshmallow recipe is chef Anne Boulley's variation on The French Laundry's marshmallows. Once you've mastered the technique, try changing the recipe to make any flavored marshmallow you like.
Course Dessert
Cuisine American
Dish Type candy
Ingredient lemon
Prep Time 5 mins
Cook Time 25 mins
Resting Time 2 hrs
Servings 6 -8
Author Anne Boulley


  • 3 envelopes gelatin 1/4 oz, Knox recommended
  • 1/2 cup fresh lemon juice chilled
  • 2 cup granulated sugar
  • 2/3 cup light corn syrup
  • 1/4 cup water
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 1 tsp lemon zest


  • In a large mixing bowl, sprinkle gelatin over 1/2 cup cold lemon juice. Soak 10 minutes.
  • While it is soaking, combine sugar, corn syrup, 1/4 cup water in a small saucepan. Bring to a boil. Boil hard for 1 minute.
  • Pour the boiling syrup into gelatin and mix, using an electric mixer, at high speed. Add the salt and beat for about 10 - 12 minutes.
  • Add the vanilla and lemon zest. Incorporate into mixture.
  • Wrap a 9x9 inch pan with plastic wrap and coat the wrap with cooking oil. Then lightly oil your hands and a spatula.
  • Scrape into the pan and spread evenly. (Don't skip the plastic wrap step or the marshmallow mixture will stick and you'll have a very delicious mess!)
  • After pouring marshmallow mixture into pan, take another piece of plastic wrap lightly oiled on the side which you will be placing on top of the marshmallow mixture and lightly press marshmallow mixture till flat and even into the pan.
  • Let marshmallows sit up for about 2 hours.
  • To remove from pan, dredge whole slab with confectioners’ sugar and cut into squares. Each time you cut or slice you will need to keep using the confectioners’ sugar and dredging each piece so they will not stick to each other and your knife.