Lemon Meringue Slice

Method14 steps · about 55 min

1. 1

   Step 1: Pre-heat oven to moderate (180 degrees celsius, fan-forced).

2. 2

   Step 2: Grease a slice tin (approx 28 x 18cm) and line with baking paper, leaving paper overhanging at sides to assist with removal of slice later.

3. 3

   Step 3: Cream butter (50 grams) and sugar (1/2 cup) for biscuit base and layer.

   Uses 50 grams butter · 1/2 cup caster sugar

4. 4

   Step 4: Whisk the egg (1) lightly and add to the mixture. Mix well to combine.

   Uses Creamed base butter and caster sugar · 1 egg

5. 5

   Step 5: Fold in sifted flour and salt (1 pinch) to form a pastry dough. Divide into two and set aside.

   Uses Butter-sugar-egg base mixture · 1 1/2 cups self-raising flour for biscuit layers · 1 pinch salt

6. 6

   Step 6: Make the lemon filling by combining and whisking the condensed milk (2/3 cup), lemon juice (1/4 cup), lemon zest (2 teaspoons) and reserved egg yolk.

   Uses 2/3 cup condensed milk · 1/4 cup lemon juice · 2 teaspoons lemon zest (from 1/2 lemon) · 1 egg yolk

7. 7

   Step 7: Make the meringue by beating egg white (1) to form soft peaks and then gradually adding the sugar (2 tablespoons) and beating to form stiff peaks. Fold the salt (1 pinch) and cream of tartar (1 pinch) into the meringue mixture.

   Uses 1 egg white · 2 tablespoons sugar · 1 pinch salt · 1 pinch cream of tartar for meringue

8. 8

   Step 8: To put the slice together, first roll out half of the pastry dough on a work bench dusted with flour. Place in the bottom of the slice tin, using a bread knife to cut the layer to fit the tin and using your fingers to spread and even out the pastry.

   Uses Half the prepared pastry for the bottom layer · Additional flour as needed to dust work bench for rolling pastry

   
9. 9

   Step 9: Pour lemon filling over the pastry layer.

   Uses Prepared bottom pastry layer · Prepared lemon filling

10. 10

    Step 10: Roll out the second half of the pastry dough and cut to the shape of the tin. You can do this by placing the tin on top of the rolled out pastry and cutting to shape with a bread knife.

    Uses Remaining half pastry for the upper layer

    
11. 11

    Step 11: Carefully lift the rolled second pastry sheet over the lemon filling. You may roll part of this sheet onto the rolling pin and use a spatula for the rest, then join the pieces to form one upper pastry layer.

    Uses Tin with bottom pastry and lemon filling · Rolled second pastry sheet

    
12. 12

    Step 12: Spread the meringue over the top of the pastry layer and use a spoon to create little peaks in the meringue.

    Uses Slice assembled with upper pastry layer · Prepared stiff-peak meringue

    
13. 13

    Step 13: Place in the oven and bake for 30-35 minutes.

    Bake Slice · 35 minUses Assembled meringue-topped lemon slice

14. 14

    Step 14: Allow to cool in the tin and then lift out and cut into squares.

    Uses Baked lemon meringue slice