While grocery shopping I came across the magazine isle, and had a quick flick through the different cook books available. Woman’s Weekly Cakes , Biscuits & Slices caught my eye, the lemon meringue slice recipe inside looked easy and pretty straight forward, I had all the ingredients already at home so quickly went to the checkout to pay for my purchases.

I forgot my darling new camera at work today, so had to settle with my old one, already i found it awkward taking photo’s, it’s so out with the old in with the new.

Preparation Time – 20 minutes
Cooking Time – 1 hour

Makes – 16

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

  1. Preheat oven to moderately hot (200 degrees C/180 degrees 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.
  2. 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.
  3. Reduce oven temp to 170 degrees C (150 degrees C fan-forced).
  4. 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.
  5. Increase oven temp to 220 degrees C (200 degrees C fan-forced).
  6. To make meringue, beat egg whites in small bowl with electric mixer until soft peaks form, gradually add sugar, beating until dissolved between additions.
  7. Spread meringue evenly over topping, bake about three minutes or until browned lightly. Cool in pan 20 minutes before cutting.
  8. The only thing with making lemon meringue slice is that it is very time consuming in that the base needs to be cooked then cooled, same with the lemon filling, luckily the meringue only takes a few minutes! Make sure the slice is cooled in the pan before you start cutting into it, this ensures everything stays together and sets.