Name: Lemon meringue slice
Prep time: 30 min
Cook time: 55 min
Total time: 85 min
Yield: 12
Ingredients: 125 gram butter, at room temperature; 1 1/3 cup caster sugar; 6 eggs, at room temperature; 1 1/4 cup gluten-free plain flour; 300 millilitre cream; 1 tablespoon lemon zest, finely grated; 2 tablespoon lemon juice

Lemon meringue slice

Indulge in tangy lemon and fluffy meringue on a buttery, biscuity base for a deliciously zesty sweet treat.

Serves 12

Prep

30M

Cook

55M

Total

1H 25M

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Ingredients

125 gram butter, at room temperature

1 1/3 cup caster sugar

6 eggs, at room temperature

1 1/4 cup gluten-free plain flour

300 millilitre cream

1 tablespoon lemon zest, finely grated

2 tablespoon lemon juice

Method

1.Preheat oven to 180°C (160°C fan-forced). Grease and line a 30 x 20cm slice pan with baking paper extending paper at long sides for handles.

2.Using an electric mixer, beat butter, 1/4 cup of the sugar and 1 egg in small bowl until pale. Stir in sifted flour. Spread dough over base of prepared pan. Bake for 25 minutes or until golden.

3.Whisk 2 of the eggs, 2 egg yolks (reserving whites), 1/3 cup of remaining sugar, cream, zest and juice in a medium bowl until combined. Pour topping over base. Bake for 25 minutes or until just set. Remove from oven. Set aside to cool for 15 minutes. Using a fork, roughen surface of topping (this will help meringue stick to it).

4.Increase oven to 220°C (200°C fan-forced). Using an electric mixer, beat 3 egg whites in a small clean, dry bowl until soft peaks form.

5.Gradually add remaining sugar, beating well after each addition, until sugar dissolves and mixture is thick and glossy. Spread meringue over topping. Bake for 3-4 minutes or until browned lightly. Set aside to cool in pan for 15 minutes. Serve.

For a variation, replace half the lemon zest and juice with lime. Replace lemon filling with 2 x 280g jars lemon butter, if liked
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

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