Looking for the perfect Lemon Meringue Slice? This old-fashioned Australian recipe combines a buttery biscuit base, tangy condensed milk lemon filling and fluffy meringue topping. It's everything you love about lemon meringue pie in easy-to-serve slice form.
Love lemon meringue? Check out my easy retro lemon meringue pie recipe. But if you want lemon meringue that's more shareable and easier to transport, this is your recipe.
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A heritage recipe
The recipe is from the pages of Nana Ling's handwritten recipe books, so it's about 80 years old. While it's a little fiddly to put the layers together, the effort is certainly worth it when you skin your teeth into the results!
I've included a picture of the original recipe below, but please keep scrolling for the tested and tweaked version in the recipe card at the end of this post.
Ingredient notes
This Lemon Meringue Slice consists of a biscuit layer, a lemon filling layer, another biscuit layer and then the meringue topping.
The ingredients you'll need are:
- butter
- caster sugar (superfine sugar)
- eggs
- SR flour
- condensed milk
- lemons
- salt
- cream of tartar.
Scroll to the end of this post to find the recipe card which outlines the precise measurements for the ingredients.
How to make Lemon Meringue Slice
The step-by step method is outlined in detail in the recipe card below. It's fairly straightforward, apart from rolling out the biscuit layers – which can get a little fiddly.
I've included some pictures below to help you follow the steps in handling the biscuit layers and putting the slice together more smoothly.
TIP: If you're still finding it difficult to work with these biscuit layers, I suggest dusting your working bench with a little more flour or popping the dough into the fridge for 15 minutes before handling it.
Storage
Store the slice in an airtight container for up to 3 days (room temperature or fridge). TIP: If stored in the fridge, you can enjoy it cold or allow it to reach room temperature before serving.
More lemon-y goodness
Made this recipe and love it? Please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. (And it really makes my day to hear how Nana Ling's recipes are being made, shared and loved all around the world! - Libby x)
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Lemon Meringue Slice
Ingredients
Biscuit base and layer
- 50 grams butter
- ½ cup caster sugar
- 1 egg
- 1 ½ cups SR flour
- pinch salt
Lemon Filling
- ⅔ cup condensed milk
- ¼ cup lemon juice
- 2 teaspoons lemon zest (from ½ lemon)
- 1 egg yolk
Meringue
- 1 egg white
- 2 tablespoons sugar
- pinch salt
- pinch cream of tartar
Instructions
- Pre-heat oven to moderate (180 degrees celsius, fan-forced).
- Grease a slice tin (approx 28 x 18cm) and line with baking paper, leaving paper overhanging at sides to assist with removal of slice later.
- Cream butter and sugar for biscuit base and layer.
- Whisk the egg lightly and add to the mixture. Mix well to combine.
- Fold in sifted flour and salt to form a pastry dough. Divide into two and set aside.
- Make the filling by combing all filling ingredients and whisking together.
- Make the meringue by beating egg white to form soft peaks and then gradually adding the sugar and beating to form stiff peaks. Fold the salt and cream of tartar into the meringue mixture.
- To put the slice together, first roll out half of the pastry dough on a work bench dusted with flour. Place in the bottom of the slice tin, using a bread knife to cut the layer to fit the tin and using your fingers to spread and even out the pastry.
- Pour lemon filling over the pastry layer.
- Roll out the second half of the pastry dough and cut to the shape of the tin. You can do this by placing the tin on top of the rolled out pastry and cutting to shape with a bread knife.
- Very carefully, roll half of the pastry onto a rolling pin and use a spatula to lift the remaining half of the pastry and place as the next layer in the slice tin.
- Spread the meringue over the top of the pastry layer and use a spoon to create little peaks in the meringue.
- Place in the oven and bake for 30-35 minutes.
- Allow to cool in the tin and then lift out and cut into squares.
Doris says
Is this made with condensed milk or sweetened condensed milk?
Libby Hakim says
Hi Doris. It is sweetened condensed milk (which is generally referred to as just "condensed milk" in Australia I believe and unsweetened condensed milk is "evaporated milk"). Happy cooking!