Lemon Meringue Slice - Šampita

Lemon meringue slice on a plate with chocolate pieces.

5 from 2 votes

Lemon Meringue Slice - Šampita

Šampita is a classic Balkan dessert with a soft cake base topped with a tall, fluffy meringue lightly sweetened with syrup and lemon. Light yet indulgent, it’s perfect for holidays, family gatherings, or enjoyed with coffee or tea. Made with simple ingredients, it can be prepared in advance to enhance its flavor.

Prep Time20

Cook Time20

Total Time40

Course: Dessert

Cuisine: Serbian

Servings:

Calories: 422kcal

Author: Nataša

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 flour
5 tablespoon granulated sugar
1 tablespoon baking powder
6 egg yolks
½ cup vegetable oil
½ 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 water
2 ½ cups sugar
a squeeze of fresh lemon juice
6 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.

Nutrition