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lemon meringue slice
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5 from 1 vote

Lemon Meringue Slice

Your favourite pie in slice form!
Prep Time25 mins
Cook Time30 mins
Total Time55 mins
Course: Dessert
Cuisine: Australian
Keyword: lemon meringue slice
Servings: 24 squares
Calories: 97kcal


Biscuit base and layer

  • 50 grams butter
  • 1/2 cup caster sugar
  • 1 egg
  • 1 1/2 cups SR flour
  • pinch salt

Lemon Filling

  • 2/3 cup condensed milk
  • 1/4 cup lemon juice
  • 2 teaspoons lemon zest (from 1/2 lemon)
  • 1 egg yolk


  • 1 egg white
  • 2 tablespoons sugar
  • pinch salt
  • pinch cream of tartar


  • 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.
    pastry dough cut to shape
  • 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.
    cutting biscuit layer to fit tin
  • 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.
    adding third layer to slice
  • Spread the meringue over the top of the pastry layer and use a spoon to create little peaks in the meringue.
    spreading meringue topping
  • Place in the oven and bake for 30-35 minutes.
  • Allow to cool in the tin and then lift out and cut into squares.


Calories: 97kcal | Carbohydrates: 16g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 31mg | Potassium: 49mg | Fiber: 1g | Sugar: 10g | Vitamin A: 96IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg