Lemon & Passionfruit Meringue Slice

recipes slices Dec 08, 2021
Lemon and Passionfruit Meringue Slice on white plate

When I used to make this slice for my café, it was so popular, that if ever there was a week when I didn't make it...I was always met with cries of despair.

Their faces always made me feel so guilty which inevitably always led me to promising to whip one up for the next day so they could get their fix. 

This slice is a quick take on lemon meringue pie. The addition of passionfruit is a match made in heaven.





  • 150g plain flour
  • 1 teaspoon baking powder
  • 85g icing sugar
  • 90g desiccated coconut
  • 125g melted butter


  • 1 x 395g can sweetened condensed milk
  • 1 teaspoon finely grated lemon zest
  • 2 Tablespoons passionfruit pulp
  • 80g lemon juice


  • 3 egg whites
  • 120g caster sugar



  1. To make the base, preheat oven to 180°C/160°C fan forced, grease and line a 30cm x 20cm slice tin.
  2. Whisk the flour, sugar and coconut together in a medium bowl.
  3. Mix in the melted butter and combine thoroughly.
  4. Press the mixture into the slice tin using the back of a spoon.
  5. Bake for 10 – 12 minutes or until lightly golden around the edges. Don’t over bake as the base will be really hard.
  6. To make the filling, place all the filling ingredients into a medium bowl and whisk to combine. Spread evenly over the base and bake for 8 – 10 minutes.
  7. To make the meringue topping, beat the egg white until soft peaks form then gradually add the sugar a little at a time whilst still beating until thick and glossy.
  8. Spread over the filling using your spatula to create peaks on the top. Bake for 8 – 10 minutes or until just a little browned on the top peaks.
  9. Cool in the tin completely, the remove and cut into slices using a large knife. Try to make each cut using the whole length of the knife as the meringue can stick as you are cutting.

Keeps for up to 3 days in the fridge.

Not suitable to freeze. 


I hope you enjoy the recipe, and as always, if you have any questions please get in touch over at [email protected]

Happy Baking,


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