Lemon Meringue Slice

♨️Lemon Meringue Slice 🍋☁️

A delicious layered dessert with a buttery shortbread base, smooth homemade lemon filling and a light, fluffy meringue topping baked until delicately golden.

✅Ingredients:
For the buttery base:

• 200 g plain flour
• 100 g caster sugar
• 125 g unsalted butter, softened
• 1 egg yolk
• 1 tsp vanilla extract
• Pinch of salt
  For the lemon filling:
• 200 g caster sugar
• 40 g cornflour
• 250 mL water
• 125 mL fresh lemon juice
• 2 tsp finely grated lemon zest
• 3 egg yolks
• 40 g unsalted butter

◼️For the meringue topping:

• 3 egg whites, at room temperature
• 150 g caster sugar
• ½ tsp cream of tartar, optional
• 1 tsp cornflour, optional

✅Method:

1. Prepare the tin: Preheat the oven to 180°C fan-forced (200°C conventional). Line a 20 cm square slice tin with baking paper, leaving some overhang for easy removal.
2. Make the base: Cream the softened butter and caster sugar until pale and combined. Mix in the egg yolk and vanilla. Add the flour and salt, mixing until a soft dough forms.
3. Bake the base: Press the dough evenly into the tin. Bake for 15–18 minutes, until lightly golden around the edges. Set aside.
4. Make the lemon filling: In a saucepan, whisk together the sugar and cornflour. Gradually whisk in the water and lemon juice until smooth. Add the lemon zest.
5. Thicken the filling: Cook over medium heat, stirring constantly, until the mixture thickens and bubbles. Reduce the heat and cook for another minute. Remove from the heat.
6. Add the yolks and butter: Whisk the egg yolks in a separate bowl. Gradually whisk a little of the hot lemon mixture into the yolks, then slowly return the yolk mixture to the saucepan, whisking continuously. Stir over low heat for 1–2 minutes until thick and smooth. Remove from the heat and stir in the butter.
7. Spread the filling: Pour the hot lemon filling over the baked base and spread evenly.
8. Whip the meringue: Using a clean, grease-free bowl, beat the egg whites until foamy. Add the cream of tartar if using. Gradually add the caster sugar, one tablespoon at a time, beating until the meringue is thick, glossy and forms stiff peaks. Gently fold in the optional cornflour.
9. Add the topping: Spoon the meringue over the warm lemon filling, spreading it to the edges of the tin to help seal the surface. Create decorative peaks with the back of a spoon.
10. Bake until golden: Reduce the oven to 160°C fan-forced (180°C conventional). Bake for 15–20 minutes, until the meringue peaks are lightly golden.
11. Cool and chill: Cool completely in the tin, then refrigerate for at least 2 hours to help the filling firm up before slicing.