Lemon Meringue Slice

Preparation1. Pulse the flour and butter together in the food processor until it resembles breadcrumbs. Add the sugar, egg and vanilla extract and pulse until just combined.
2. Press the shortbread into the baking tin with your fingers or the back of a spoon.
3. Mix the lemon filling with a hand beater and pour over the shortbread base.
4. Wash the beaters well and whisk up the egg whites until stiff. Snow in the caster sugar and beat until the sugar dissolves. You can pinch a bit between your fingers to check for grains.
5. Spoon blobs of the meringue over the lemon filling and very carefully spread with a spatula.
6. Bake for 20 minutes.
7. Allow to cool in the tin for 10 minutes before slicing and serving from the tin.

TipsEquipment:
Fit S blade into food processor
Electric hand beater
Swiss Roll tin, greased and lined with parchment paper