One of my all-time favourite recipes are these Caramel slices for sure! It’s one of the easiest things to make, even for kitchen losers! Perfect for birthdays or when someone is coming over for a coffee. When in New Zealand you’ll find a million varieties on these slices in every cafe you go to. All in all reason enough to experiment with a new flavour!
I am a huge fan of lemon meringue pies, so I figured I could take the best of both worlds and mix them up! They turned out rather Christmassy, but hey, they taste great any time of the year! The freshness of the lemon makes it one of the treats I still fancy when it’s hot in summer, so perfect for hotter months of the year as well.
You can make most of it in advance, but you don’t have to. The slices obviously consist of three parts: a cookie base, lemon curd and the meringue foam.
It’s probably best to start with the lemon curd since it needs to set a while in the fridge. You’ll need:
- 2 lemons (zest and juice ca. 120ml)
- 200g sugar
- 125g butter
- 2 eggs
Combine the butter, lemon zest and the sugar in a bowl and heat them over au-bain-marie. When the butter has melted, you add the juice and once combined, add the eggs as well. Don’t turn the heat up too much. Let it slowly set while stirring every now and then. Do you think the curd isn’t getting thick enough? You can try to add another egg yolk. Once it has the thickness of yoghurt (after about 15 -20 minutes), it is ready to go in a cold tray and let it rest in the fridge. Cover it with clingfilm.
Then bake the cookie base.
- 1 egg
- 225g flour
- 160g cold butter
- 80g sugar
First, combine the dry ingredients. Really make sure the butter is cold (trust me, it makes your life easier). Knead until a nice though forms. When it gets too sticky you can put it back in the fridge for a bit. The best part of slices is that you don’t need to roll it or anything. Just get your baking tray with paper and push the dough in a square (a bit less than a centimetre thick). Bake for 20 minutes at 200 degrees Celcius.
Once the curd has thickened and the base has cooled, you can spread the curd on the cookie base.
To finish make the meringue.
Us 50g of sugar for every egg. You’ll need about 4 eggs, so 200g of sugar. I like to make an Italian foam, which is a bit more firm than standard meringue. To make this foam, make a sugar syrup by heating the sugar in a pan until it is melted. Start beating the egg whites and once it starts to look whiter, add while beating, the sugar syrup in a little stream. Beat the eggs until the mixture feels cold again and the eggs are stiff and fluffy.
Add the meringue and cut the slice in pieces.
There we go, ready to enjoy a little piece of heaven!
O and be careful when you try to move them to your serving tray 😉