Lemon Meringue Slice

Pastry
90g butter
90g sugar
1 egg yolk
180g plain flour
½ teaspoon baking powder

For the Filling
2 x 395g tins sweetened condensed milk
1 cup lemon juice
2 teaspoons finely grated lemon rind
6 egg yolks

Meringue
3 egg whites
1¼ cups caster sugar
1 teaspoon cornflour
1 teaspoon white vinegar
1 ½ tablespoons boiling water

Heat the oven to 170°C. Grease a lamington tray 18cm x 28cm approximately

To make the pastry – whisk the butter and sugar together, then whisk in the egg yolk and then fold in the flour and baking powder with a metal spoon until well combined. Wrap in cling film and place in fridge for 30 minutes at least.

Roll out the pastry 3 mm thick on a surface that has been lightly dusted with flour.

Press into the prepared tin’s base. (Wrap any excess pastry in cling wrap and refrigerate for later use.) Prick the pastry in several places with a fork. Bake for 15 minutes, or until light golden brown. Cool in tin.

To make the filling, whisk the condensed milk, lemon juice and rind and egg yolks in a bowl until well combined and smooth. Pour over the pastry case. Return to the oven, reduce temperature to 150°C and bake for 10 minutes.

Meanwhile, to make the meringue,  place all ingredients in a bowl, boiling water last, and then beat until thick and glossy.

Reduce the oven temperature to 130°C.

Spread the meringue evenly and decoratively over the lemon filling, making sure it reaches right to the edge of the dish. Return to the oven and bake until the meringue is crisp on the outside and still a little like marshmallow in the centre.

Stand for 20 minutes, then cut into squares to serve (or leave to cool completely before doing so).