These lemon meringue pastry slices are a fun, tasty dessert to make at home and besides the soft meringue topping, they couldn’t get any easier thanks to the use of ready rolled Jus-Rol puff pastry and pre-made lemon curd. 👍
Tips to make a good meringue:
1. Use fresh and good quality free range eggs. In my experience, old or cheap eggs (which tend to be old) often lead straight to meringue failure. The eggs must be fresh.
2. Use room temperature eggs. In the UK we don’t tend to store eggs in the fridge, not at home nor in supermarkets, but if you do, take your eggs out in advance and let them reach room temperature before making your meringue.
3. Make sure your bowl and whisk/paddle attachments are completely clean. Even just a tiny bit of grease can mess up your meringue.
4. Rub a slice of lemon (or kitchen towel soaked in bottled lemon juice) over your bowl and whisk/paddle attachments. This will get rid of any potential residue of grease. I heard about a few chefs who do this and honestly I can say all my meringue attempts used to fail until I started doing this.
5. Don’t use a plastic bowl. It’s best to use a metal or glass bowl because plastic is harder to wash properly and is more likely to have leftover grease stuck in small cracks.
6. Be careful not to let any egg yolk fall into the bowl when separating the egg whites.
7. Don’t add the sugar too soon. Wait until the meringue starts forming soft peaks and slowly add the sugar little by little.
Lemon Meringue Pastry Slices Recipe:
Difficulty level: easy
Preparation time: 15 mins
Cooking time: 30 mins
Cooking temperatures: 220C/425F (for the pastry by itself) + 180C/355F (for the meringue topping)
Yields: 8 lemon meringue pastry slices
- Preheat the oven to 220C and line a baking tray with parchment paper.
- Cut the pastry in rectangular slices and fold the edges to create puffier sides in order to help contain the lemon curd and meringue inside the pastry slices. You can also poke holes in the centre with a fork to prevent the middle from puffing up too much.
- Separate the eggs, putting the whites in your meringue bowl and keeping the yolks aside to use as egg wash.
- With a pastry brush, cover the pastry slices with a small amount of egg wash (egg yolk mixed with a dash of milk). This will give your pastries a nice golden colour.
- Bake the pastries on their own for about 10 minutes, until they puff up and start tuning a nice golden colour.
- Meanwhile, prepare the meringue. Beat the egg whites on medium speed with a hand held electric mixer until the meringue starts forming soft peaks. Then add the sugar, little by little, and keep mixing until the meringue is done and stiff (you should be able to tip the bowl upside down without any of the content spilling out).
- Take the pastries out of the oven, spread half a tablespoon of lemon curd on each and add some meringue on top, using the back of a spoon or a spatula to shape it as desired.
- Turn the oven temperature down to 180C and cook the pastry slices for another 15-20 mins, until the meringue starts turning golden.