Homemade Meyer Lemon Marshmallows

They’re way better than anything you’d buy at the store! I’ve made these so many times for my family, and they disappear quick.

Kids love the pillowy texture, and adults can’t get enough of the lemony zing.

Whether you’re making s’mores, topping your hot cocoa, or just snacking, these marshmallows are such a treat.

Let’s make some magic in the kitchen together—you’re gonna love this!

What You’ll Need

• 3 envelopes (2 ½ tablespoons) unflavored gelatin
• 1 cup cold water, divided
• 1 ½ cups granulated sugar
• 1 cup light corn syrup
• ¼ teaspoon salt
• Zest of 1 Meyer lemon
• 1 tablespoon Meyer lemon juice
• 1 teaspoon vanilla extract
• ½ cup powdered sugar, for dusting

Pro Tips

1. Prep Your Tools: Grease your pan and line it with parchment before you start—it makes cutting and removing the marshmallows super easy.
2. Use a Candy Thermometer: This recipe is all about precision. Heating the sugar syrup to the right temperature is key!
3. Don’t Skip the Dusting: Coating the marshmallows with powdered sugar prevents them from sticking to each other.
4. Room Temperature Meyer Lemons: They’re easier to juice and zest when not chilled.
5. Keep the Mixer Going: When whipping the marshmallow mixture, let it go until the texture looks super fluffy and holds soft peaks.

Tools You’ll Need

• Stand mixer with whisk attachment
• Medium saucepan
• Candy thermometer
• 8×8 pan
• Parchment paper
• Rubber spatula
• Microplane or zester
• Sifter

Substitutions & Variations

• Meyer Lemons: Regular lemons will work, but they’ll be slightly less sweet. Add an extra teaspoon of sugar if using regular lemons.
• Vanilla Extract: Swap it for lemon extract for an extra citrus punch.
• Corn Syrup: Agave syrup can work, but the texture might be slightly different.

Make-Ahead Tips

Marshmallows can be made 1-2 days ahead! Store them in an airtight container at room temperature.

Instructions

1. Bloom the Gelatin

In the bowl of a stand mixer, combine ½ cup cold water with the gelatin. Let it sit for about 10 minutes to bloom.

2. Heat the Sugar Syrup

In a medium saucepan, combine granulated sugar, corn syrup, the remaining ½ cup water, and salt. Heat over medium heat until the mixture reaches 240°F on a candy thermometer.

3. Mix the Marshmallow Base

Turn the stand mixer to low speed and slowly pour the hot syrup into the bloomed gelatin. Gradually increase the speed to high and beat for 10-12 minutes until the mixture is fluffy and holds soft peaks. Add the lemon zest, lemon juice, and vanilla extract in the last minute of mixing.

4. Transfer to Pan

Pour the marshmallow mixture into the prepared pan and smooth the top with a greased spatula. Let it set at room temperature for at least 4 hours or overnight.

5. Cut and Dust

Dust a cutting board with powdered sugar. Remove the marshmallow slab from the pan, cut it into squares, and coat each piece in powdered sugar.

Leftovers & Storage

Store the marshmallows in an airtight container at room temperature for up to 2 weeks. Separate layers with parchment paper to keep them from sticking.

Conclusion

And that’s it—fluffy, tangy Meyer Lemon Marshmallows that are as pretty as they are delicious. Perfect for a cozy evening or just because. I’d love to hear how they turn out for you—leave a comment or let me know if you have any questions! Happy marshmallow-making! 😊