Lemon blossom slice

Lemon blossom slice



  • 11/2cups plain flour
  • 1/3 cup icing sugar
  • 1/3 cup cornflour
  • 180g butter, diced small
  • 1 can (395g) condensed milk
  • half a cup lemon juice
  • 2 eggs
  • 1/3 cup castor sugar
  • 1/3 cup coconut


Preheat oven to 180C.

Line an rectangular cake tin (20cm by  31cm) with foil and spray with baking spray, set aside.

In a medium bowl add plain flour, icing sugar, cornflour and butter.

Crumble butter with dry ingredients to form a dough. When combined, press into the tray and bake for 15 minutes.

While the base is baking, make filling.

Add condensed milk, lemon juice and egg yolks together and mix. When it becomes thick and even in texture, pour over precooked base.

For the meringue topping, whisk egg whites until thick then gradually add castor sugar. Once egg whites are glossy and stiff turn off beaters and fold in coconut.

Spread evenly over filling and bake for a further 15 minutes.

Cool and cut into slices.

Store in fridge.


  • Because this is so sweet (due to the condensed milk) a little bit goes a long way, a perfect slice for school fetes or birthday parties.
  • I keep this in the fridge and it seems to taste better the day after I make it.
  • Recipe created by Camilla Baker for Kidspot, New Zealands best recipe finder.
  • For a crisper base and firmer texture, bake the base layer at 180 degrees for 15 minutes, then add the lemon layer and bake for 12 minutes, then finally add the meringue layer and bake for approximately 12 minutes or until slightly coloured on top.

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