Recipe

Lemon meringue slice

Indulge in tangy lemon and fluffy meringue on a buttery, biscuity base for a deliciously zesty sweet treat.

Jun 29, 2014 2:00pm
  • 30 mins preparation
  • 55 mins cooking
  • Serves 12
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Ingredients

Lemon meringue slice
  • 125 gram butter, at room temperature
  • 1 1/3 cup caster sugar
  • 6 eggs, at room temperature
  • 1 1/4 cup gluten-free plain flour
  • 300 millilitre cream
  • 1 tablespoon lemon zest, finely grated
  • 2 tablespoon lemon juice

Method

Lemon meringue slice
  • 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.

Notes

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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