Passionfruit meringue slice

We've added passionfruit to a classic lemon meringue slice for a delicious update the family will adore.

  • 30 mins preparation
  • 40 mins cooking
  • 30 mins marinating
  • Makes 20
  • Print


Passionfruit meringue slice
  • 125 gram butter, softened
  • 1/4 cup caster sugar, plus ½ cup extra
  • 2 eggs, separated
  • 1 cup self-raising flour, sifted
  • 2 eggs
  • 2 egg yolks
  • 1/2 cup caster sugar
  • 300 millilitre cream
  • 2 teaspoon finely grated lemon zest
  • 1 tablespoon lemon juice
  • 2 tablespoon passionfruit pulp, plus extra to serve


Passionfruit meringue slice
  • 1
    Preheat oven to 180°C. Lightly grease a 20cm x 30cm slice pan. Line base and two long sides with baking paper, extending 2cm above pan edge.
  • 2
    In a small bowl, using an electric mixer, beat butter and sugar together until pale. Beat in egg-yolks, one at a time, until combined.
  • 3
    Lightly fold flour into creamed mixture. Chill for 10 minutes. Press evenly over base of pan, using floured fingertips (see tip).
  • 4
    Meanwhile, to make the filling; in a large bowl, combine all ingredients, whisking to combine. Pour over base. Bake for 30-35 minutes, until set. Cool for 20 minutes. Roughen surface of topping with a fork.
  • 5
    Increase oven to 220°C.
  • 6
    In small, clean mixing bowl, using an electric mixer, beat egg-whites until soft peaks form. Gradually add extra sugar, beating between additions, until dissolved, thick and glossy.
  • 7
    Spread meringue over slice. Bake for 1-2 minutes, until golden. Cool in pan before cutting into squares. Drizzle with extra passionfruit pulp to serve.


Use floured fingertips when pressing base mixture into pan, to prevent it from sticking. If you prefer to do your baking in a fan-forced oven, reduce temperature by 10°C-20°C.

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