Ingrid's Lemon whipped slice
Prep time
Cook time
Total time
Serves: 6
What you need
  • 200 g sweet shortcrust pastry
  • 1/4 cup Edmonds Fielder's cornflour
  • 1 cup sugar
  • 2 teaspooons grated lemon rind
  • 1/2 cup lemon juice
  • 3/4 cup water
  • 3 eggs, separated
  • 1 tablespoon butter
  • 1/4 cup caster sugar
  • 1/4 teaspoon vanilla essence
How to make
  1. On a lightly floured board roll out pastry to 6 mm thickness
  2. Use to line a 20 cm flan ring
  3. Trim off any excess pastry
  4. Bake blind at 190°C for 20 minutes
  5. Remove baking blind material
  6. Return pastry shell to oven for 1 minute to dry out pastry base
  7. While pastry is cooking make the filling
  8. Pour filling into cooked pastry base
  9. Spoon meringue topping over lemon filling
  10. Return to oven and bake at 190°C for 10 minutes or until golden.
  1. Blend cornflour, sugar, lemon rind and juice together until smooth
  2. Add water
  3. Cook over medium heat until mixture boils and thickens, stirring constantly
  4. Remove from heat
  5. Stir in yolks and butter.
  1. Beat egg whites until stiff but not dry
  2. Beat in sugar, 1 tablespoon at a time, until very thick and glossy
  3. Stir in vanilla.
Recipe by FoodOpera at