Picklebums

Activities, recipes, free printables and life with four kids

Lemon Meringue Slice

Posted on 6 Comments

Lemons are like gold at our house.

We have managed to kill three lemon trees since we moved here. They are something we just can’t grow. But everyone in our house loves lemon, some of us to the point of insanity! If Zoe gets the chance she will peel and eat a lemon like you and I would eat an orange, she doesn’t even screw up her face!

So when Nanny comes to visit and offers to bring dessert, there is always a unanimous request for Lemon Meringue Slice.

Eeasy Lemon Meringue Slice recipe

This slice looks fancy, and tastes delicious, but it is actually very easy to make.

Don’t be put off by the three cooking steps, just prepare the next bit while the layer before is cooking. And don’t be afraid of the meringue part either. Since this is a slice you don’t have to form perfect peaks of meringue, and it will taste good even if it is a little soft.

Lemon Meringue Slice

Lemon Meringue Slice

Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes

This easy slice is delicious lemony treat.

Ingredients

For the base:

  • 1 1/2 cups plain flour
  • 1/2 cup icing sugar
  • 150 gm cold butter diced
  • 1 tspn cold water

For the filling:

  • 375 can condensed milk
  • 2 large egg yolks
  • 1/2 cup lemon juice
  • 2 tsps lemon zest
  • For the meringue topping:
  • 2 egg whites
  • 1/3 cup castor sugar

Instructions

  1. Preheat your oven to 180 C and line a 20x30cm slice tray with baking paper,
  2. To make the base:
  3. Add the flour, icing sugar, butter and water to the bowl of your food processor and pulse until they come together..
  4. Press the mixture into the bottom of the your slice tray and bake for 15-20 minutes or until lightly golden.
  5. To make the filling:
  6. Separate the eggs and set the whites aside.
  7. Combine the egg yolks, condensed milk, lemon juice and zest, stirring well.
  8. Pour the mixture over the cooked base and bake for a further 10 mins.
  9. To make the topping:
  10. Place the eggs whites in a clean bowl and using an electric mixer, whip them until firm peaks form.
  11. Gradually add the castor sugar and mix until the sugar has dissolved.
  12. Spread the meringue mix over gentle over the lemon topping and bake at 160 C for further 10 mins.
© picklebums

 
Eeasy Lemon Meringue Slice recipe

You can eat this yummy slice warm or cold. It keeps well in a sealed container, if there is any left! I have to hide it to make sure there is leftovers in our house.

By the next day my meringue always seems to ‘sweat’ a little (you can see the sugary droplets in the photo above), does anyone know why that happens? Never mind, it still tastes great!

 

What is your favourite lemon recipe?

 

Read the comments or scroll down to add your own:

  1. Kate Lloyd says

    Oh this looks delicious. I have to say that if I see a lemon slice in a shop I have to buy one.

    Reply

  2. Elfie, Leader of the Elves says

    This looks so good! It makes me want to bake now. Thank you for sharing your recipe mummy :)

    Reply

  3. Angela Workman says

    Baked this today – great recipe!. I added a teaspoon of ground ginger to the base and more lemon zest to the filling. Its in the oven and cant wait to share with my family. Thanks.

    Reply

    • katepickle says

      You can’t go wrong with more lemon!

      Reply

  4. Angela says

    I think the meringue will develop droplets when it has not been cooked long enough…try 20 min at 160. It needs to dry out more. Also the sugar may not hsve dissolved into the egg whites enough when beating. All good though!

    Reply

    • katepickle says

      I think you might be right about it needing to cook longer. When I have time I sometimes sit it with the oven off and the door open for a while after it’s finished baking and that seems to help a lot. Thanks for the tips.

      Reply

Leave a Comment

Your email address will not be published. Required fields are marked *

Home » Lemon Meringue Slice

Subscribe to our newsleter

We respectfully acknowledge the Traditional Custodians of the land on which we work, learn and live, the Wurundjeri Woi Wurrung peoples of the Eastern Kulin Nation, and we pay respect to their Elders past, present and emerging.

Find posts by month

Browse all my crazy categories

Skip to Recipe