Lemon Meringue Slice 


Makes: 16 pieces

Prep time: 30 minutes

Cook time: 35 minutes, plus cooling


Biscuit Base

  • 150 g unsalted butter, softened
  • ½ cup caster sugar
  • 1 teaspoon vanilla extract
  • 1½ cups plain flour
  • Pinch of salt


Baked Lemon Filling

  • 395 g tin sweetened condensed milk
  • 4 egg yolks
  • ½ cup fresh lemon juice
  • 1 tablespoon finely grated lemon zest


Meringue Topping

  • 4 egg whites
  • 1 cup caster sugar
  • ¼ teaspoon cream of tartar
  • 1 teaspoon vanilla extract



Method

  1. Preheat the oven to 170°C conventional or 150°C fan-forced. Line a 20 cm square baking tin with baking paper.
  2. Beat the butter, sugar and vanilla until creamy. Add the flour and salt, then mix until a soft dough forms.
  3. Press the dough evenly into the prepared tin. Prick the surface lightly with a fork and bake for 18 to 20 minutes, or until lightly golden.
  4. While the base is baking, whisk together the condensed milk, egg yolks, lemon juice and lemon zest until smooth.
  5. Pour the lemon filling over the warm base. Return to the oven for 15 to 18 minutes, or until the edges are set and the centre has a slight wobble.
  6. Allow the slice to cool completely, then refrigerate for at least 2 hours.
  7. To make the meringue, place the egg whites, sugar and cream of tartar in a heatproof bowl. Set the bowl over a saucepan of gently simmering water, making sure the base does not touch the water.
  8. Whisk continuously for 5 to 7 minutes, or until the sugar has completely dissolved and the mixture reaches 71°C.
  9. Remove from the heat. Beat with an electric mixer until the meringue is thick, glossy and forms stiff peaks. Beat through the vanilla.
  10. Spread or pipe the meringue over the chilled lemon slice. Toast the top with a kitchen blowtorch until golden.
  11. Slice with a clean, warm knife and store refrigerated in an airtight container for up to 3 days.