Šampita is a classic Balkan dessert, especially loved in Serbia, with a soft cake base topped by a tall layer of fluffy, lemon-sweetened meringue. Light but luxuriously sweet, it is a favorite for holiday tables, family celebrations, and quiet coffee moments. Made with simple pantry ingredients, this timeless treat is as beautiful as it is delicious.
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, old-fashioned apricot swiss roll, or delectable walnut strudel.
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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.
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.
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.
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!
Storage
Store the remaining slices in the cake pan, covered loosely with plastic wrap or foil to protect the meringue. Keep refrigerated and enjoy within 48 hours.
More Dessert Recipes You’ll Love
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- Walnut Strudel
- Blackberry Lemon Bread
- Summer Raspberry Cake
- The Best Homemade Apple Pie
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- Gurabije – Lard Cookies
- Walnut Cookies – Sape Recipe
- Vanillekipferl – Vanilla Crescent Cookies
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Recipe
Lemon Meringue Slice – Šampita
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 vegetable oil (or light olive oil)
- 1 tablespoon baking powder
For meringue
- 6 egg white
- 2 ½ cup sugar
- ½ cup water
- a squeeze of fresh lemon juice (just a little bit)
Instructions
- Make the Cake Layer: Preheat the oven to 350°F (175°C). In a medium mixing bowl, whisk together the flour, sugar, and baking powder until well combined. Add the egg yolks, vegetable oil, and milk, then mix until smooth and fully combined. Grease an 8×8-inch baking pan with butter and pour in the batter, spreading evenly. Bake for about 20 minutes, or until golden on top and a wooden skewer inserted in the center comes out mostly dry. Remove from the oven and let cool at room temperature.5 tablespoon all-purpose flour5 tablespoon granulated sugar1 tablespoon baking powder6 egg yolks½ cup vegetable oil½ cup whole milk
- Make the Meringue: In a small saucepan, combine the sugar, water, and a squeeze of fresh lemon juice, stirring until the sugar dissolves. Bring to a boil and cook for an additional minute, then remove from the heat. Add the egg whites to the bowl of a stand mixer and begin mixing on low speed (start at speed 1, then increase to speed 2). With the mixer running, slowly pour in the hot syrup one tablespoon at a time. Once all the syrup is added, increase the speed slightly, then continue beating until soft peaks form. Finish by increasing the speed to high (speed 8, then speed 10 for the last 1–2 minutes) until the meringue is glossy and holds stiff peaks.½ cup water2 ½ cups sugara squeeze of fresh lemon juice6 egg white
- Assemble and Chill: Spread the meringue evenly over the cooled cake layer, making sure it reaches the edges. Refrigerate for at least 2 hours to set.
- Finish and Serve: Just before serving, grate chocolate or walnuts over the top. Slice and enjoy.
Notes
- Use fresh, room-temperature eggs for better meringue volume.
- Ensure the mixing bowl and whisk are completely clean, dry, and free from any egg yolk.
- A metal or glass mixing bowl is ideal, but a fully glazed ceramic bowl works if it is spotless and grease-free.
- Avoid making meringue on very humid days, as it may not set as firmly.
- For clean slices, dip your knife in hot water and wipe it dry between cuts.
- Store covered in the fridge and enjoy within 2-3 days for optimal texture.
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