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    Home » Recipes » Dessert

    Lemon Meringue Slice – Sampita

    Published: May 13, 2023 · Modified: Jul 11, 2023 by Natasa · This post may contain affiliate links · Leave a Comment

    Jump to Recipe - Print Recipe

    With a fluffy meringue and a perfectly baked cake layer, you won’t be able to resist this lemon meringue slice recipe!

    Lemon meringue slice with grated chocolate on top.

    This lemon meringue slice recipe, or sampita (shahm-pee-tah), has been in my family for generations. The origin of the recipe comes from Europe, specifically the Balkans area.

    Consider incorporating some scrumptious desserts into your regular rotation, such as the flavorful blackberry lemon loaf or the delectable walnut strudel.

    Jump to:
    • Ingredients
    • Equipment and Tools Needed
    • Make the Cake Layer
    • Make the Meringue
    • Storage
    • More Dessert Recipes You’ll Love
    • Related
    • Recipe

    Ingredients

    Lemon meringue slice ingredients.

    Here is the complete list of all ingredients needed for this recipe. For precise measurements, please look at the recipe card.

    • Eggs: Egg yolk is for the cake layer, and the egg whites are for the meringue.
    • All-purpose flour: We are using flour as a base for the cake layer.
    • Sugar: Part of the sugar goes for the cake layer to add a little sweetness, and the remaining sugar goes for the meringue.
    • Oil: I used canola oil in this recipe.
    • Milk: I used whole milk in this recipe. You may use the 2% milk as well.
    • Baking powder: We are using baking powder to lift the cake layer a little bit.
    • Water: In this recipe, we use water to incorporate sugar and lemon juice, which will create that delicious syrup for meringue.
    • Lemon juice: An acid will improve the structure of the meringue. It not only helps meringue whip up, but it also keeps it stable. I used fresh lemon juice. I would not recommend lemon extract for this recipe.

    Equipment and Tools Needed

    • Mixer
    • Measuring cups and spoons
    • Bowls
    • Medium-sized pot
    • A spatula
    • Square baking dish
    • Knife

    Make the Cake Layer

    Step 1: Preheat the oven to 350 Fahrenheit.

    Step 2: Add flour, sugar, baking powder, egg yolks, canola oil, and milk in a medium bowl. Mix until well combined.

    Step 3: Grease the 8 x 8 pan with butter. Pour the cake mixture into the pan.

    Step 4: Bake for 20 minutes or until golden on top and the wooden skewer is mostly dry after you poke the cake. Remove from the oven and leave on the counter.

    Lemon meringue slice cake layer.
    Baked cake layer in a dish.

    Make the Meringue

    Step 1: In a mixer bowl, add egg whites and start mixing at low speed.

    Step 2: At the same time, in a small pot, add sugar, water, and a squeeze of fresh lemon juice. Mix until well combined. Bring to a boil and boil for one more minute. Remove from the heat.

    Step 3: Add the sugar and lemon juice mixture to the egg whites, one tablespoon at a time, while the mixer is still on low speed. Keep adding the sugar and lemon juice mixture (while increasing the mixer speed slightly) until the soft peaks are formed.

    Keep beating the meringue at high speed until you get the desired texture. The meringue should have stiff peaks when you hold the mixer head up.

    Step 4: Spread the meringue to the edges of the pan with the cake layer. Put in the fridge for 2 hours before serving.

    Whipped meringue peak close-up shot.
    Lemon meringue slice cake overhead shot.

    I cut this lemon meringue slice cake into nine pieces because removing larger pieces from the cake pan is more manageable. You can make smaller slices once you remove them from the cake pan. Grate the chocolate or walnuts on top. Enjoy!

    Lemon meringue slice head-on shot.
    Lemon meringue slice on a plate with chocolate pieces.

    Storage

    I put the whole cake pan with the remaining slices in the fridge as is. I don’t cover it up. It can hold in the refrigerator for up to 48 hours.

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    • Butterscotch Rum Cake
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    Recipe

    Lemon meringue slice on a plate with chocolate pieces.

    Lemon Meringue Slice – Sampita

    Natasa
    With a fluffy meringue and a perfectly baked cake layer, you won't be able to resist this lemon meringue slice recipe!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 20 minutes mins
    Total Time 40 minutes mins
    Course Dessert
    Cuisine Serbian
    Servings 9

    Equipment

    • 1 standing mixer
    • 1 spatula
    • measuring cups and spoons
    • 1 medium-size pot
    • 1 baking pan

    Ingredients
      

    For the cake layer

    • 6 egg yolk
    • 5 tablespoon all-purpose flour
    • 5 tablespoon granulated sugar
    • ½ cup whole milk
    • ½ cup canola oil
    • 1 ¼ teaspoon baking powder

    For meringue

    • 6 egg white
    • 1.1 lb sugar
    • ½ cup water
    • a squeeze of fresh lemon juice (just a little bit)
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    Instructions
     

    • Make the cake layer: Preheat the oven to 350 Fahrenheits. Add flour, sugar, baking powder, egg yolks, canola oil, and milk in a medium bowl. Mix until well combined. Grease the 8 x 8 pan with butter. Pour the cake mixture into the pan. Bake for 20 minutes or until golden on top, and the wooden skewer is mostly dry after you poke the cake. Remove from the oven and leave on the counter.
    • Make the meringue: In a mixer bowl, add egg whites and start mixing at low speed. At the same time, in a small pot, add sugar, water, and a squeeze of fresh lemon juice. Mix until well combined. Bring to boil and boil for one more minute. Remove from the heat. Start adding sugar and lemon juice mixture to the egg whites, one tablespoon at a time, while the mixer is still on low speed. Keep adding the sugar and lemon juice mixture (while increasing the mixer speed slightly) until the soft peaks are formed. Keep beating the meringue at high speed until you get the desired texture. The meringue should have stiff peaks when you hold the mixer head up.
    • Spread the meringue to the edges of the pan with the cake layer. Put in the fridge for 2 hours before serving. Grate the chocolate or walnuts on top. Enjoy!

    Notes

    • When separating the egg white from the egg yolk, ensure that there is not a single drop of egg yolk in the egg whites.
    •  For this recipe, I used my KitchenAid mixer. When beating the egg whites, I started with speed one, then speed two. Then, when I started adding sugar and lemon juice mixture, I increased the speed slightly. Once I added the whole mixture to the egg whites, I increased the speed to high (speed eight and then speed ten for the last minute or two).
    Tried this recipe?Let us know how it was!

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    Hi, I’m Natasa – an IT professional by day and a food blogger by night. Spending time with friends and family while sharing delicious meals is my favorite.

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