Lemon Meringue Squares have to be on your baking list for today, this weekend and forever. They ares just so darn delicious and quick to make.

These Lemon Meringue Squares take a few minutes to make, 10 minutes to bake and it has all the goodness of a proper Lemon Meringue Pie. Lemon Meringue Pie just happen to be my most favorite pie to eat. The again, I am crazy about all things lemon.

My son is writing his Matric mock exams and I cannot keep up with the snack attacks in between study sessions. He is forever looking for something to eat and although I am trying to keep it as healthy as possible, he has a sweet tooth. These Lemon Meringue Squares definitely satisfy that sweet craving.

The thing that most people hate about Lemon Meringue Pie, is the oozing meringue. I get at least one question a week relating that issue. The best part about the indulgent little squares, is that there is no oozing. Maybe it is because they disappear  too quickly, but I kept one aside yesterday just to check.

The meringue topping is completely optional, it is actually better to leave it off, because it makes storage so much better.

I really hope you like them as much as I do, please let me know!

Lemon Meringue Squares

makes 16 squares

Ingredients

1 packet Ginger Biscuits or Tennis Biscuits

60 ml butter – melted

1 tin condense milk

1/2 tin lemon juice (use the tin of the condense milk)

2 egg yolks – keep the whites for the topping if you choose to add it on

100ml caster sugar – optional if you are making the meringue topping

Method

Preheat oven to 170 C. Prepare a 20×20 cm pan by lining it with baking paper. Place the biscuits in your food processor and blitz to a fine crumb. Add the melted butter and mix. Press the crumbs in the pan and use the back of a spoon the make sure it is smooth and even. Refrigerate for 5 minutes.

Mix the condense milk, egg yolks and lemon juice and pour onto the biscuit base. Bake for 10 minutes, switch the oven off, leave the oven door slightly open and allow the lemon meringue to cool completely.

When completely cooled down, remove the baking paper with lemon meringue out of the pan. Heat a knife under warm water and cut 16 Lemon Meringue Squares. Serve with your finest cup of coffee of tea.

Ps. If you are making the meringue topping. Simply whisk egg whites until it forms soft peaks. Now add the sugar little by little while whisking until you have a glassy meringue. Pipe or spread onto the lemon squares and brown with a blow torch or under your grill.

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