Lemon meringue slice

Indulge in tangy lemon and fluffy meringue on a buttery, biscuity base for a deliciously zesty sweet treat.
Lemon meringue slice
1H 25M



1.Preheat oven to 180°C (160°C fan-forced). Grease and line a 30 x 20cm slice pan with baking paper extending paper at long sides for handles.
2.Using an electric mixer, beat butter, 1/4 cup of the sugar and 1 egg in small bowl until pale. Stir in sifted flour. Spread dough over base of prepared pan. Bake for 25 minutes or until golden.
3.Whisk 2 of the eggs, 2 egg yolks (reserving whites), 1/3 cup of remaining sugar, cream, zest and juice in a medium bowl until combined. Pour topping over base. Bake for 25 minutes or until just set. Remove from oven. Set aside to cool for 15 minutes. Using a fork, roughen surface of topping (this will help meringue stick to it).
4.Increase oven to 220°C (200°C fan-forced). Using an electric mixer, beat 3 egg whites in a small clean, dry bowl until soft peaks form.
5.Gradually add remaining sugar, beating well after each addition, until sugar dissolves and mixture is thick and glossy. Spread meringue over topping. Bake for 3-4 minutes or until browned lightly. Set aside to cool in pan for 15 minutes. Serve.

For a variation, replace half the lemon zest and juice with lime. Replace lemon filling with 2 x 280g jars lemon butter, if liked


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