Best Lemon Meringue Dip Recipes

LEMON MERINGUE PIE DIP

Steps:

• For the dip: Combine the lemon curd, lemon zest and juice and salt in a medium bowl and beat with an electric mixer until smooth and combined, about 2 minutes. Fold in the whipped topping with a spatula. Transfer the filling to a 9-inch pie plate and refrigerate, covered, 2 hours and up to overnight.
• For the meringue topping: Beat the egg whites and salt in a large bowl with an electric mixer on medium-high speed until foamy, about 2 minutes. Add the cream of tartar and continue to beat until soft peaks form, about 4 minutes. While beating, add the sugar 1 tablespoon at a time. Continue to beat until stiff peaks form, 8 to 10 minutes.
• Spoon large dollops of meringue onto the chilled pie. Use a kitchen torch to evenly brown the meringue peaks. Serve with shortbread cookies for dipping.

LEMON MERINGUE DIP

Steps:

• 1. Whisk egg yolks and juice over medium heat in small saucepan, heat and stir until custard like, about 5 minutes. Place this mixture in the refrigerator to chill.
• 2. In a mixer bowl whisk egg whites, corn syrup, and cream of tartar on high until stiff peak form. set aside.
• 3. Remove yolk mixture from fridge and whisk in the sweetened condensed milk. Blend well. Pour into a 9x13 inch baking dish (suitable for serving at buffet table). Heap and spread meringue on top of lemon sauce. Place in oven and broil 1 to 2 minutes until meringue is slightly browned. Refrigerate to chill. Make sure dish can go from hot to cold, so it does not break.Corning or pyrex is fine, or metal. Serve with 7-UP Pie Crust Dippers.https://www.justapinch.com/recipes/dessert/cookies/7-up-pie-crust-dippers.html?p=3

LEMON MERINGUE PIE DIP

Steps:

• Whisk together 3 egg yolks and lemon juice over medium-low heat*. Stir constantly until think and custard like (5-10, but closer to 5) minutes.
• Pour into a ziptop bag, releasing all the air when you zip it, and put the bag into a small ice bath.
• Meanwhile, toss the egg whites, corn syrup, and cream of tartar into a stand mixer, and whisk on high until stiff peaks form.
• Once the egg yolk mixture has cooled (probably before your meringue is finished-- it won't take long), snip a corner of the bag and pour into a medium bowl. Whisk in the can of sweetened condensed milk.
• Pour into your serving bowl if different.
• Once the meringue is ready, heap and spread on top of the lemon filling (I like less meringue and would have been happy with half of what's shown in the picture).
• Put the bowl on a cookie sheet and into the oven. Broil for 1-2 minutes until meringue is slightly browned. Refrigerate to cool.
• Cut out strips, circles, or other shapes from the prepared pie crust. Bake according to directions on package, but about half the recommended time.
• By the time those have baked and cooled, your dip should be cool enough to enjoy!!
• *Many similar lemon pie recipes don't call for this step-- supposedly the acid in the lemon juice takes care of "cooking" the egg yolks. I'm not that brave-- but if you are, feel free to skip cooking the eggs!