Lemon Meringue Slice

Ah, lemon meringue pie! It’s a childhood favourite.

And this lemon meringue slice is a classic dessert that the whole family will enjoy.

Feel like whipping up something easy and extremely chocolatey? Check out our Mars Bar Slice

Lemon Meringue Slice

What Do You Need?

This is a fairly fiddly recipe, but it is still more simple than a lot of other lemon meringue recipes out there!

You will need a saucepan to make the lemon curd, and a bowl to transfer it into while it sets in the refrigerator. You will also need some cling film to cover it.

It is easier to make the pastry in a food processor, but if you don’t have one then you can do it by hand in a mixing bowl. You will need a rolling pin to roll out the pastry.

We think that one of the most useful appliances you can have in your kitchen is a Food Processor. After all, you can do so much with one – from chopping, slicing and grating, to whisking, blitzing and turning dry ingredients into a ball of dough in seconds! For more information and prices, see here.

To assemble and cook the slice you will need a tin that is about 20cm by 30cm in size. You will need to line the tin with parchment paper.

Also you will need more parchment paper and some baking weights or uncooked rice to help you blind bake the pastry.

You can make the meringue using a stand mixer, or a mixing bowl with an electric hand mixer. Once made, you can spread the meringue on by hand or pipe it neatly using a piping bag with a nozzle attachment.

The meringue is cooked on the highest shelf of the oven, but if you happen to have a kitchen blow torch then you can use this.

Everyone loves a simple but tasty noodle dish. And things don’t get much better than our Hokkien Noodles Recipe.


This lemon meringue slice recipe is ideal for people who love cooking things from scratch. If you are a fan of the convenient options, here are a few shortcuts you can take.

  • Lemon Curd – You could use store bought lemon curd instead of making your own. It will still taste lovely and it will save you a lot of time.
  • Pastry – You could use ready to roll shortcrust pastry.
  • Meringue – Homemade meringue is best, but if you are in a hurry then you could use ready made meringue nests.

If you’d like to make this but are gluten intolerant or follow a paleo diet, see our Grain Free Pastry Recipes

Lemon Meringue Slice

Recipe by Faye Keenan
0.0 from 0 votes
Course: DinnerCuisine: Home Baking


Prep time




Cooking time






  • Lemon Curd
  • 1 cup Caster sugar

  • 0.5 cup Cornflour

  • 0.75 cup Lemon Juice

  • 1 cup Water

  • 60 g Butter (chopped)

  • 2 teaspoon Lemon Rind (finely grated)

  • 3 Egg Yolks

  • Pastry
  • 1.66 Cups (plus extra for dusting) Plain Flour

  • 180 g Butter (chilled)

  • 2 Tablespoons Iced Water

  • Meringue
  • 3 Egg Whites

  • 0.75 cup Caster Sugar

  • 1 Tablespoon Lemon Juice


  • The first step is to make the lemon curd. Take a small, heavy based saucepan and place it over a medium heat. Add the sugar, cornflour and lemon juice and stir to combine the ingredients. Add one cup of water. Keep stirring until all of the sugar has dissolved.
  • Increase the heat until the mixture begins to bubble. When it starts to thicken, reduce the heat to a gentle simmer for one minute. Remove the pan from the heat, then stir in the lemon rind, the egg yolks and the butter. When all the ingredients are well mixed, transfer the contents of the saucepan to a bowl cover with cling film, then refrigerate for 2 hours.
  • While the lemon curd is refrigerating, you can make the pastry. Prepare a 20cm by 30cm tin by greasing it, then lining it with parchment paper. Cut the parchment paper so that it extends 5cm above the side of the pan. This will make it easier to remove the slice from the tin later. 
  • Place the flour and the butter in a food processor and blend until they combine to form the texture of breadcrumbs. Turn the speed down low, and gradually add the water. The ingredients should start to come together to form a dough.
  • Take the pastry dough out of the food processor and form it into a ball, then wrap it in cling film. Put it in the refrigerator for 15 minutes.
  • Make sure you have a clean, flat surface ready for rolling out the pastry. Dust it with some flour. Take the pastry out of the refrigerator and place it unwrapped on the flat surface, then lightly dust your hands with flour. Use a rolling pin to roll the pastry into a rectangle that measures approximately 28cm by 40cm.
  • Once the pastry has been rolled, gently lay it into the prepared tin. It should be large enough to cover the bottom of the tin and stretch up the sides. If it is too large, trim the edges carefully with scissors or a knife. Prick the base of the pastry with a fork, then put the tin in the refrigerator for 40 minutes.
  • After 40 minutes, take the pastry out of the refrigerator and preheat the oven to 390 degrees fahrenheit. Place a sheet of parchment paper over the pastry and then add some baking weights or uncooked rice. Put the tray in the oven and blind bake the pastry for 15 Minutes, then take it out of the oven and carefully remove the rice/weights and the parchment paper. Bake the pastry uncovered for a further 15 to 18 minutes. Take it out of the oven and set aside.
  • Now you need to make the meringue. Place the egg whites, sugar and lemon juice into a stand mixer, or use a mixing bowl and an electric hand whisk. Beat the ingredients together until the sugar has dissolved and the mixture is nice and thick. It should take on a glossy appearance. 
  • Turn the oven up to around 420 degrees fahrenheit and move the oven rack up to the highest shelf. Take your lemon curd and spoon it over the pastry case, spreading it out evenly using the back of a spoon. Next, add the meringue. You can add it in one layer, or you can use a piping bag to pipe it on in swirls. 
  • Place the tray onto the top shelf and bake it for 3 to 4 minutes to turn the meringue from white to golden. If you have a blow torch, you could use this instead. Once the meringue is nicely cooked, take the tray back out of the oven. Let it cool for about 10 minutes, then carefully transfer the lemon meringue slice out of the tray and onto a plate or a board to continue cooling. Once it has cooled down, use a sharp knife to cut it into 24 squares.
Faye Keenan
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