Lemon Meringue Slice
Sweet, tangy and simply delicious Lemon Meringue Slice, an easier version of lemon meringue pie. :)
Servings: 12 slices
Calories: 317kcal
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!
