LEMON MERINGUE PIE DIP
This no-bake pie dip comes together quickly and promises all the sweet-tart flavors of the traditional version but without the hassle of baking up a crust.
Provided by Food Network Kitchen
Categories dessert
Time 2h30m
Yield 10 to 12 servings
Number Of Ingredients 9
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 PIE DIP
How to make Lemon Meringue Pie Dip
Provided by @MakeItYours
Number Of Ingredients 6
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!
LEMON PIE DIP
Make and share this Lemon Pie Dip recipe from Food.com.
Provided by ratherbeswimmin
Categories Healthy
Time 2h10m
Yield 8-10 serving(s)
Number Of Ingredients 3
Steps:
- In a bowl, whisk the condensed milk and lemon juice together until well blended.
- Chill for 2 hours; serve with graham cracker sticks.
- Serving suggestion-serve dip in hollowed out lemons.
Nutrition Facts : Calories 163.1, Fat 4.3, SaturatedFat 2.7, Cholesterol 16.9, Sodium 63.2, Carbohydrate 28.3, Fiber 0.1, Sugar 27.4, Protein 4
LEMON PIE DIP
If you like lemon pie, you will LOVE this dip.
Provided by Brandi Sustaire
Categories Dips
Number Of Ingredients 3
Steps:
- 1. Whisk together condensed milk and lemon juice in a bowl until blended and chill 2 hours. Serve with graham crackers.
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