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.
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. This easy slice is delicious lemony treat.
Lemon Meringue Slice
For the base:
For the filling:
This easy slice is delicious lemony treat.
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:
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.
Elfie, Leader of the Elves says
This looks so good! It makes me want to bake now. Thank you for sharing your recipe mummy :)
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.
You can’t go wrong with more lemon!
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!
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.