Lemon meringue slice

Lemon meringue slice

Serving size: Serves 10 or more
Cooking time: More than 1 hour
Favourite flavours: Cakes/baking
Cooking method: bake
Season: All year round


Lemon Meringue Slice
INGREDIENTS

90g butter, softened
2 tablespoons caster sugar
1 egg
1 cup plain flour
1/4 cup apricot jam
Lemon topping
2 eggs
2 egg yolks
1/2 cup caster sugar
300ml cream
1 tablespoon finely grated lemon rind
2 tablespoons lemon juice
Meringue
3 egg whites
3/4 cup caster sugar
METHOD

Preheat oven to moderately hot (200°C/180°C fan-forced). Grease base of 19cm by 29cm slice pan, line base and two long sides with baking paper, extending paper 2cm over long sides.

Beat butter, sugar and egg in small bowl with electric mixer until pale in colour, stir in sifted flour, in two batches. Press dough over base of pan, prick several times with fork. Bake about 15 minutes or until golden brown. Cool 20 minutes then spread base with jam.

Reduce oven temp to 170°C (150°C fan-forced).

Place lemon topping ingredients in medium bowl, whisk until combined. Pour lemon topping over base. Bake about 35 minutes or until set, then cool 20 minutes. Roughen surface of topping with a fork.

Increase oven temp to 220°C (200°C fan-forced).

To make meringue, beat egg whites in small bowl with electric mixer until soft peaks form, gradually add sugar, beating until dissolved between additions.

Spread meringue evenly over topping, bake about three minutes or until browned lightly. Cool in pan 20 minutes before cutting.



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