Lemon slices with meringue
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Lemon slices with meringue

Lemon slices with meringue – Recipe for easy and delicious lemon slices with a crispy bottom, sour lemon cream and burnt meringue. These lemon slices are super delicious and easy to make. The lemon slices consist of a shortcrust pastry with only wheat flour, salt, brown sugar and butter. The shortcrust pastry is baked first and then a lemon cream with condensed milk, egg yolks and lemon is poured over it, which is then baked with it. The cake is then cut into slices, which are sprayed with meringue which is burnt. I have decorated the lemon slices with grated lemon peel and lemon balm, but you can easily omit the decoration or decorate with e.g. fresh berries.

The lemon slices are best served immediately when they are decorated, but you can easily leave them in the fridge with the burnt meringue on for a few hours. Also try my recipe for classic lemon bars/citronsnitter right here. Enjoy!

Lemon slices with meringue

Recipe for 16 pcs.
Prep 30 mins
Cook 1 hr
Total 2 hrs


Lemon cream



Turn on the oven at 175 C fan.

Process wheat flour, salt, brown sugar and soft butter in a food processor until it comes together. Press the mass out into a 32×22 cm form lined with baking paper. Bake the base for 20 min.

Lemon cream

Turn on the oven at 150 C hot air.

Put condensed milk, egg yolks, vanilla sugar and lemon juice and zest in a bowl and whisk well. Pour the lemon cream on the bottom. Bake for approx. 20 minutes It must not appear liquid, but must feel firm/spongy when you gently press it a little. Leave the cake to cool in the fridge.


Put the egg whites, sugar and lemon juice in a bowl that can withstand heat. Place the bowl on a pot of water and let the water boil gently. While the egg whites are frothy, beat them with a whisk until the sugar has dissolved.

Then pour it into a mixing bowl for a kitchen machine and whip the meringue for approx. 8 min, until it has cooled and has become tough and shiny. Put the meringue in a piping bag with a star tip.

Cut the cake into approx. 16 slices. Spread the meringue on, burn it and decorate with lemon zest and lemon balm. Serve immediately or refrigerate until serving. Bon appetite!


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