Lemon Slice

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Oh this is so good. For those of you who adore the base on cheesecakes, please make this immediately. And it has so few ingredients, with no oven time!

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It lives among ginger crunch and caramel slice as classic New Zealand slices, which seem to be called ‘bars’s in other places. Whatever you call them, they are sooooo good. 
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If you don’t have lemons on hand but have oranges or grapefruit or limes, you can use any citrus you have on hand. Or a mix, there is always that option!
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Lemon Slice
Ingredients:
Base: 250g plain biscuits
2/3 cup desiccated coconut
Zest of three lemons
100g butter
1/2 cup condensed milk
Icing:
75g butter
1 cup icing sugar
Zest and juice of one lemon

INSTRUCTIONS:

Line a 20x25cm baking tin with baking paper. Smash up the biscuits until very fine, in whatever method you prefer. Mix in a bowl with the coconut and lemon zest. Melt together the butter and condensed milk, then mix into the biscuit mixture until all the mixture is coated in buttery goodness. Press evenly into the tin, making sure the slice is compact. Chill in the fridge for an hour at least, until ready to frost. To frost, beat together the butter, icing sugar and lemon juice/zest until pale, smooth and creamy. Spread on top of the slice and chill for 30 minutes at least. Then devour 😀 Makes about 30 squares and lasts up to a week (if it’s not eaten….) in the fridge.

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Have a good day everyone 🙂

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Jam Meringue Slice AKA How to Use Up Failed Whipped Egg Whites

Many of you reading this will know the feeling; when something that was going so well decides halfway through that, ACTUALLY, it doesn’t want to go as you planned…. like when suddenly your meringue batter decides it does not want to whip to stiff peaks and instead, stay a glossy and glorious yet less-than-satisfactory mess. Perhaps, as happened to me the first time my egg whites failed at the tender age of 8, it will reduce you to tears.
My advice to you, if any of this is the case, is that you must not fear; instead, use that kitchen ingenuity to use up the incredibly sour lemons that life has given and power on. Break a few more eggs (save the yolks for later) and keep going on with your recipe and put the whites aside to use in another fashion.
Exhibit A)
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A delicious and redemption laden slice with minimum complication and as called for after your egg white ‘disaster’, not stressful at all.
I would just like to take a moment to recognise the people who have endured this trialling experience and also run out of eggs in the process, leaving none extra to whip up and finish the recipe. That’s tough man. We feel for you. If this is you, then I fear options may be scarce: look up substitutes online or maybe find a way to adapt the recipe. Also; sorry. I feel your pain.
So! Advice to prevent such an event? As a matter of fact I do have some, especially after being quite paranoid ever since that day ten years ago when it comes to whipping egg whites…..

+Be super careful separating those eggs! Everyone seems to have their own method (personally I have always found it terrifying to use the broken egg shells as they look so manacing *shudder*), I use my hands, so I won’t tell you how to do it exactly. Just don’t break the yolks any speck of fat (or shell) will inhibit the aerating you desire. For those of you interested, I have seen people use empty plastic bottles to separate eggs… google it!

+If you want to be extra cautious, separate the egg over a tea cup, and not the bowl of egg whites you are going to use. This way if the egg yolk breaks or isn’t as fresh as you had hoped, it won’t spoil the egg whites you already have. A little time consuming yes, but worth the effort.

+You need an extra clean bowl! Don’t use plastic, please! It traps fats from previous mixtures and is a bit of a risk. Glass and metal do well, although I have seen experiments showing that copper bowls take the cake (or pavlova) when it comes to making meringue. Another thing to google!

+To clean it, you can wipe the inside of the bowl with some white vinegar or lemon juice to get rid of any fat residue or dust or dirt. I find this does the trick!

If all of this seems a little pedantic to you, or you have never experienced any issues, then don’t worry; just keep powering on as is! We all bake differently and have different histories, recipes and mishaps to share (try the salt instead of sugar deal, wehey!).
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I have written this recipe as if the egg whites have not failed just in case you want to make this slice anyway, or simply to use up egg whites leftover!
If you DO have failed egg whites, then just skip the egg white whipping stage and pour it the mixture onto the slice once slathered in jam. This recipe tastes great whether your whites are at stiff peak or not.
I sincerely hope this has helped!

Jam and Meringue Slice
Ingredients:
Base:
220g flour
20g custard powder (optional)
100g sugar
125g butter, melted
To top:
100g any jam
2 egg whites
100g castor sugar

Instructions:
Preheat the oven to 180 degrees Celsius and line a 20cm by 20cm slice tin with baking paper.
In a large bowl, mix together all the base ingredients (the flour, custard powder, sugar and butter) until combined. Press evenly and firmly into the slice tin. Spread the jam on top.
Whip the egg whites until bubbly, then add the sugar bit by bit, beating until glossy. It was at this point that mine decided they could not be bothered anymore and would not whip further than this…. So if this happens to you, it doesn’t matter! If you can however, get them to stiff peaks. Spread on top of the jam on the slice and bake for about 25 minutes, until the meringue is crispy and lightly golden. Cool in the tin, then cut and serve.
Lasts about 2 days.

NOTE: based on some feedback, the base may be a little too sweet for you, so you could use about 75g sugar if you prefer.

Sami 🙂