Lemon Meringue Slice

• Base
• 2 cups plain flour
• 175g butter, chopped
• 1/3 cup caster sugar
• Filling
• 430g ETA* Lemon Spread
• 4 egg yolks
• 3/4 cup cream
• Topping
• 3 egg whites
• 1/4 teaspoon cream of tartar
• pinch of salt
• 1/2 cup caster sugar

1. Place flour and butter in a food processor and process until mixture resembles fine breadcrumbs.
2. Transfer to a bowl, add sugar, to form a crumbly dough.
3. Press into a greased 30 x 20 cm lamington pan.
4. Bake at 200C for 15 minutes or until lightly golden.
5. Combine lemon spread, egg yolks and cream in a small saucepan over low heat until the mixture thickens.
6. Pour over prepared based.
7. Place egg whites, cream of tartar and salt in a large bowl.
8. Beat until egg whites form soft peaks.
9. Gradually beat in the sugar until egg whites are stiff and glossy.
10. Spread over lemon filling.
11. Bake at 180C for 10-15 minutes until meringue is golden.
12. Allow to cool, then refrigerate.
13. Slice and serve at room temperature or chilled.

base, flour, butter, caster sugar, filling, egg yolks, cream, topping, egg whites, cream of tartar, salt, caster sugar

Taken from www.kraftrecipes.com/recipes/lemon-meringue-slice-103508.aspx (may not work)