Lemon Meringue Slice
An Original Recipe by Lorraine Elliott
Preparation time: 10 minutes
Cooking time: 40 minutes
Serves: 8-12
For Base:
- 1 1/3 cups/200g/7ozs. self raising flour
- 3/4 cup/65g/2.3ozs. desiccated coconut
- 160g/5.6ozs. butter, melted
- 145g/5ozs caster or superfine sugar
- 1 teaspoon vanilla
- Fat pinch of salt
For Filling
- 400g/14oz tin sweetened condensed milk
- 2/3 cup/165ml/5.6flozs lemon juice
- 2 egg yolks
- Finely grated zest of 1 lemon
- 1 teaspoon vanilla
For Meringue
- 4 egg whites (around 160g/5.6ozs), room temperature
- 1 teaspoon cream of tartar
- 160g/5.6ozs caster or superfine sugar
- 1 teaspoon vanilla
Step 1 - Preheat oven to 180C/350F/ gas mark 4 and line the base and sides of a 18x26x2.5cm/7x10x1 inch rectangular lamington or brownie tin. I scrunch up a sheet of baking parchment and wet it, shake it dry and press it into a tin. In a large bowl mix the flour, coconut, butter, sugar, vanilla and salt together and then press into the tin (I use a flat bottomed glass to press the crumbs down). Bake for 15 minutes until golden on top.
Step 2 -While it is baking whisk the condensed milk, lemon juice, egg yolks, lemon zest and vanilla together. Pour into the tin once the base is done and bake for 15 minutes.
Step 3 -Whip the egg whites with the cream of tartar until foamy and starting to get soft peaks. On medium speed gradually add the sugar in while whipping and then increase the speed to high and whip until glossy and firm. Add the vanilla in and whip to incorporate for a few seconds. The meringue should be completely stiff and you should be able to turn the bowl upside down without the meringue moving. Spread on top of the filling once baked and return to the oven for 10 minutes for it to brown a little. Cool in the pan on a cooling rack and then remove and cut up.