Lemon Meringue Slice

Serves Makes 20 pieces


  • 125g butter
  • 1/3 cup sugar
  • 2 Henergy Cage Free eggs, separated, plus 1 extra egg white
  • 2 cups flour
  • 1/2 tsp baking powder
  • 3/4 cup lemon curd
  • 3/4 cup sugar


  1. Preheat the oven to 170 and line a 28 x 20cm slice tin with baking paper.
  2. Beat the butter and sugar until pales and creamy, add the egg yolks and mix well.
  3. Mix in the flour and baking powder
  4. Press the mixture evenly into the prepared pan.
  5. Spread the base with the lemon curd (see recipe).
  6. Beat the egg whites in a clean bowl with an electric mixer until just stiff, add the sugar and continue beating until the mixture is thick and glossy. Gently spread the meringue over the lemon curd
  7. Bake for 25 minutes or until the meringue is lightly coloured and firm. If the meringue colours too quickly then gently cover with foil.
  8. Allow to cool before cutting into slices. Store in an airtight container.