Sweet, tasty and airy this Lemon Meringue Slice recipe is so easy to make, and requires no special skills or ingredients. With the addition of condensed milk the lemon curd is not as tangy, but not as sweet either, a perfect balance of sweet and sour.
I have never been much of a lemon slice person, but I love lemon meringue pie. However lemon meringue pie is a bit more technical in making, so for me this is a perfect alternative to a favorite cake. Fast, easy and delicious.
Full recipe with step by step instructions and images is below. Enjoy!
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Lemon Meringue Slice
Ingredients
For the base:
- 1½ cups plain flour
- ½ cup icing sugar
- 150 grams butter
- 1 teaspoon water
For the lemon curd:
- 400 grams condensed milk
- 2 egg yolks
- 2 teaspoons lemon zest
- ½ cup lemon juice (about 2 lemons)
For the meringue:
- ⅓ cup caster sugar
- 2 egg whites
Instructions
To make the base:
- Preheat the oven to 180°C (350°F). Grease and line a deep baking dish with parchment paper with some overhang, for easy removal.
- In a medium bowl combine together the flour, icing sugar, butter and water.
- Mix through until you get a crumbly dough that just starts to come together.
- Transfer the dough into the prepared pan and gently press it into the tray to evenly fill the whole base. Poke a few holes with a fork, to prevent the dough from bubbling up while in the oven.Bake in preheated oven for 15-20 minutes, or until lightly browned.After it is baked, take out from the oven. But don't switch off the oven, you will need it in the next steps again.
Prepare the lemon curd:
- In a medium bowl combine together the egg yolks, condensed milk, lemon juice and lemon zest. Mix with a whisk until you get a smooth batter.
- Pour the lemon batter over the baked cake base and place back in the oven for another 10 minutes.
Prepare the meringue:
- Using an electric mixer beat the egg whites until soft peaks form. Gradually start adding the sugar, one tablespoon at a time, beating well after each addition. Beat the mixture until meringue can hold stiff peaks and the sugar has dissolved.
- Carefully spread the meringue over the baked lemon curd and place back in the oven for a further 10 minutes or until lightly golden brown on top.
- Take the lemon meringue out of the oven and allow to cool completely in the pan, before slicing.
- Cut into 12 slices and enjoy!
Nutritional Facts:
Calories: 317 kcal, Total Fat: 15.1 grams, Saturated Fat: 9.6 grams, Cholesterol: 65 mg, Sodium: 127 mg, Total Carbohydrates: 41.2 grams, Dietary Fiber: 0.8 grams, Total Sugars: 28.9 grams, Protein: 5.4 grams, Vitamin D: 10 mcg, Calcium: 104 mg, Iron: 1 mg, Potassium: 176 mg
Servings: 12 slices
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Is the Butter Softened or Melted for the Base??”
The butter was straight out of the fridge, cut into cubes. You can also have softened, but you mix the dough with your hands, so it really doesn’t matter that much if it’s cold or softened.