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Lemon Meringue Slices
Lemon Meringue Slices
  • By Course or Type

Lemon Meringue Slices

  • 0:10
  • 0:25
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  • INGREDIENTS
  • NUTRITIONAL INFORMATION
  • HOW TO PREPARE
  • REVIEWS
  • 2 cups coconut biscuits
  • 75 g butter
  • 1 tin NESTLÉ Sweetened Condensed Milk
  • 2 tablespoons Lemon zest
  • 0.5 cup lemon juice
  • 2 Eggs
  • 0.5 cup Caster sugar
  • 1.25 cups desiccated coconut
  • Energy 245 Kcal
  • Protein 3.5 g
  • Fats 12 g

One of our expert Nutritionists is ready to answer your questions on health, nutrition, and diet for you and your family. How may we help you?

1
Grease and line a 16cm × 27cm sponge roll tin with baking paper. Mix together the biscuit crumbs and melted butter, press the mixture evenly over the base of the tin.
2
Combine the NESTLÉ Sweetened Condensed Milk, lemon rind, juice and egg yolks. Pour over the prepared base.
3
Beat the egg whites until soft peaks form when the beater is removed. Beat in the caster sugar, 1 tablespoon at a time, and beat until the meringue is thick and glossy. Carefully fold through the coconut. Spread meringue over the lemon mixture and bake in a preheated oven, at 180 °C, for 25 minutes; or until golden then cool completely in tin and cut into squares to serve.

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Hope you enjoyed our recipe. We would love to hear your feedback and comments regarding this recipe. Would you like to leave us a review?

INGREDIENTS

Lemon Meringue Slices with

  • 2 cups coconut biscuits
  • 75 g butter
  • 1 tin NESTLÉ Sweetened Condensed Milk
  • 2 tablespoons Lemon zest
  • 0.5 cup lemon juice
  • 2 Eggs
  • 0.5 cup Caster sugar
  • 1.25 cups desiccated coconut
NUTRITIONAL INFORMATION

Lemon Meringue Slices with

  • Energy 245 (Kcal)
  • Protein 3.5 (g)
  • Total Fat 12 (g)
HOW TO PREPARE

Lemon Meringue Slices with

1
Grease and line a 16cm × 27cm sponge roll tin with baking paper. Mix together the biscuit crumbs and melted butter, press the mixture evenly over the base of the tin.
2
Combine the NESTLÉ Sweetened Condensed Milk, lemon rind, juice and egg yolks. Pour over the prepared base.
3
Beat the egg whites until soft peaks form when the beater is removed. Beat in the caster sugar, 1 tablespoon at a time, and beat until the meringue is thick and glossy. Carefully fold through the coconut. Spread meringue over the lemon mixture and bake in a preheated oven, at 180 °C, for 25 minutes; or until golden then cool completely in tin and cut into squares to serve.
REVIEWS

Lemon Meringue Slices with

Hope you enjoyed our recipe. We would love to hear your feedback and comments regarding this recipe. Would you like to leave us a review?

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