This lemon muskmallow pie by Brodie Chan adds a new layer of fun on top of an old favourite! The bitter flavour of lemon is perfectly paired with the sweetness of musk-flavoured marshmallow, and it’s all topped off with a cloud of pink fairy floss! If there’s ever a time where being adventurous with your baking pays off, it’s now. Have a go at making this delicious pie and seriously impress the guests at your next get together!


40 minutes + 4 hours to set


Ages 14+


Base: 1 packet Malt o’ Milk biscuits | 90g unsalted butter, melted

Lemon curd: Zest and juice from 2 lemons | 2 eggs plus 2 extra yolks | 165g caster sugar | 80g cold unsalted butter

Muskmallow: 150g caster sugar| 170ml glucose syrup | 60ml water | 8 musk sticks, roughly chopped | A pinch of salt | 2 large egg whites |1/4 tsp cream of tartar


1. To make base, blitz biscuits in a food processor until a fine crumb. Measure out 1 1/2 cups biscuit crumb and mix well with melted butter. Place your tart tin on top of a baking tray (this will make it easier to move once filled). Press into the base and sides of a 11 x 35cm rectangular, loose-bottom tart tin (use the bottom of a drinking glass to compact the crumb so it’s pressed in pretty firmly). Pop into fridge to cool.

2. To make the lemon curd, combine eggs and extra yolks and caster sugar in a medium sized saucepan and whisk until combined. Put over a low heat, add butter, lemon juice and zest and continue to whisk (don’t stop!) until the mixture has thickened. Pass through a sieve, set aside.

3. To make muskmallow, in a small saucepan combine sugar, glucose syrup, water, salt and musk sticks. Place over a high heat, bring to the boil, stirring every now and then, until the mixture reaches 115C.

4. Meanwhile, place egg whites and cream of tartar in a bowl and use an electric beater to mix on medium speed until soft peaks form. Set aside.

5. Once the syrup reaches 115C, very slowly pour roughly 2 tbsp into the egg whites (do not add more. This is just to gently warm the egg—adding too much will cook it!). Use one hand to very slowly pour the rest of the syrup into the egg, while the other hand beats the egg mixture on medium-high speed (if you have someone around to help pour the syrup while you beat the egg mixture this is a bit easier). Once the syrup is completely incorporated, continue to beat the eggs until the mixture is thick and shiny—this will take about 8 – 10 minutes. Set aside.

6. To assemble the tart, pour lemon curd into the chilled base then spoon muskmallow over the top.


Pop into the fridge for at least 4 hours to set. Decorate with fairy floss, musk stick stars and edible glitter!  

Recipe + photography by Brodie Chan of the Huntry Babushka