Lemon Meringue Slice

Jules adapted this from a Woman's Weekly recipe last year and we have passed it on to many people since. The topping is crunchy-sweet, the filling smooth and tart and the base very short - most probably good over vanilla icecream or with clotted cream, but we have it for decadent smokos. It doesn't last long around here!


~Lemon Meringue Slice~
125g butter
1/2 cup caster sugar
1 teaspoon finely grated lemon zest
2 eggs, separated
1 cup self raising flour, sifted
1/2 to 3/4 cup lemon butter
1/2 cup caster sugar extra
1 cup desiccated coconut

Preheat the oven to 170 degrees and line an 18x28cm slice tin with baking paper.

Cream the butter and 1/2 cup sugar, then add the lemon zest and egg yolks and beat well.

Mix in the flour; it will be a very soft mixture. Spread over the base of the tin with floured fingers and bake for 10 minutes until golden.

Remove the base from the oven and allow to cool while you make the meringue. Beat the egg whites to stiff peaks, then add the remaining 1/2 cup sugar gradually until it is all dissolved and you can't feel any granules in the mix. Fold in the coconut gently.

Flatten the base with your hands if it is too puffy, then spread with lemon butter to cover. Spread the meringue over the top, starting at the edges and working inwards.

Turn the oven down to 150 degrees and bake for 20 minutes until meringue has golden peaks. Check half way through and adjust the temperature down if needed - we covered it with alfoil for the first 10 minutes to stop it burning in my thermostat-challenged oven.

Cool in the tin, then lift out using the baking paper. Cut into small squares on a board when it is completely cooled.