A sweet lemon meringue slice with a buttery biscuit base, creamy condensed milk lemon filling and fluffy golden meringue topping. It is tangy, sweet and nostalgic, with a soft citrus centre and lightly toasted meringue finish.
MAKES 16 PIECES
TIME: 45 MINUTES
~ 250 calories per serve
Ingredients
250g plain sweet biscuits (like Marie or Digestives),
125g unsalted butter,
For the lemon filling:
4 egg yolks
1 tbsp lemon zest
125ml (½ cup) lemon juice
1 can (395g) sweetened condensed milk
For the meringue topping:
4 egg whites
½ cup (110g) caster sugar
¼ tsp cream of tartar
Method
Make the biscuit base: Preheat oven to 160°C (fan-forced) or 180°C. Mix crushed biscuits with melted butter.
Press the mixture firmly into a lined baking tin. Bake for 10 minutes. Remove and set aside to cool
Prepare the lemon filling: In a bowl, whisk together egg yolks, lemon zest, lemon juice, and condensed milk until smooth.
Pour over the pre-baked base and return to the oven for 15–18 minutes or until just set.
Bake: Bake at 180°C for 8–10 minutes or until the meringue is lightly golden.
Cool completely in the tin before slicing into bars.
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