Lemon Meringue Slice



This is a great afternoon snack or morning tea. You can make it a day or two ahead, and wrap it up nicely for lunch boxes or to serve with a nice cup of tea to fend off three-thirtyitis.

You will need...
250gr packet of Arnott's Marie biscuits
2 Tbsp desiccated coconut
125gr unsalted butter, melted
2 tins sweetened condensed milk
3 lemons, zest and juice
4 eggs, room temperature, separated
3/4 cup of caster sugar
1 tsp vanilla extract
extra desiccated coconut

Method...

  1. Grease and line a 25x15cm (roughly) lamington or slice tray.
  2. Combine the biscuits and 2 Tbsp desiccated coconut into a food processor. Blend until biscuits become a fine crumb. Add the melted butter and pulse until combined.
  3. Spoon biscuit base into the prepared slice tray and press firmly with your hands to form an even base. Place in the fridge for 1 hr.
  4. To make the filling, combine egg yolks, sweetened condensed milk and lemon rind with 3/4 cup of lemon juice. Pour filling onto base and pop into the freezer for 1 hr to set.
  1. To make the meringue, whip the egg whites to soft peaks then gradually add sugar 1 Tbsp at a time while beating on high. 
  2. Beat the egg whites to firm silky peaks while adding all the sugar. Test if ready by pinching some of the meringue between your thumb and forefinger- if there are still sugar granules, continue to whip until smooth.
  1. Preheat oven to 160 degrees celsius. Use a spoon or piping bag to spread the meringue mixture over the filling, use a flat spatula to smooth the filling then sprinkle desiccated coconut over the top. Transfer tray to hot oven and bake for 30 minutes or until meringue is golden and set. Remove from oven and leave to cool to room temperature in pan. Remove and slice into squares to serve. 

Comments

Post a Comment

Popular posts from this blog

George Calombaris' Pasticcio (AKA Greek Lasagna)

Image
Ohhh pasticcio... This recipe gives me so many warm and fuzzies. My mum always used to make it for me when I was younger for special occasions like my birthday and Easter so I associate it with fun times and getting presents and all that good stuff. The one my mum made came from the old faithful Margaret Fulton Cookbook circa late sixties/early seventies... I'm not sure what my Italian mum was doing making Greek recipes written by an Australian cookbook guru but anyway... it must have been en-vogue when the book was written and I'm not complaining because it's delicious. Mum's pasticcio was put together 'lasagna-style' with layers of curly-edge lasagna sheets that would get all crispy and brown on the edges. She would layer the pasta sheets with the tomato and beef sauce and béchamel and then bake it, and it would usually take her a while to prepare. My New Favourite Cookbook! I like this recipe by George Calombaris because it still has all that wo
Read more

Anna-Maria's Zucchini Slice

Image
This is Anna-Maria’s Zucchini Slice from Stephanie Alexander’s Cooks Companion …   I’ve tweaked it a little as I’m sure most people do, it’s one of those no-rules recipes where you can customise it as much or as little as you like. I love zucchini because it is such a versatile vegetable (although technically it’s an immature fruit- wiki will tell you it’s a swollen ovary of a zucchini flower… sounds appetising), you can put them in almost anything because they don’t have a very strong flavour, which is great when it comes to hiding veggies from your kids! I’ve even eaten a chocolate cake that had grated zucchini in it and it was one of the best chocolate cakes I’ve ever had- so moist (haha MOIST!) You will need… ¼ cup of olive oil (the recipe says half a cup but you really don’t need that much) 500g zucchini, grated 1 small carrot, grated 1 small onion, finely chopped 1 garlic clove, crushed 200gr smoked bacon, finely chopped 100g freshly grated p
Read more

Beef, Spinach and Ricotta Cannelloni

Image
You will need... 500gr regular beef mince 1 small brown onion, finely diced 2 cloves garlic, crushed 2 tins chopped Italian tomatoes 1 tbsp tomato paste 250gr ricotta cheese 250gr chopped frozen spinach (you can use fresh if you like), defrosted 1/2 cup grated parmesan 250gr fresh lasagna sheets (or dried cannelloni if you wish) 60gr butter 1/3 cup plain flour 2 cups milk 1 cup grated mozzarella 1/2 cup grated parmesan, extra 1 tsp dried oregano salt & pepper olive oil Method... 1. For the sauce- Heat 1 tbsp of olive oil in a large frypan and saute the onion and garlic on a medium-low heat until onion is transparent.Add tomato paste and tinned tomatoes, fill one tin with water, and add to the pan. Season with salt, pepper and oregano and cook for 35 minutes, uncovered at a gentle simmer. Don't mind the mess! 2. For the bechamel- Melt the butter in a heavy based saucepan over a low heat, then add the flour and cook, stirring constantly, for two minutes (
Read more