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.
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  • Level: Easy
  • Total: 2 hr 30 min (includes chilling time)
  • Active: 30 min
  • Yield: 10 to 12 servings
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Two 8-ounce containers lemon curd

2 lemons, zested and juiced

Pinch of fine salt

2 cups frozen whipped topping, such as Cool Whip, thawed

Shortbread cookies, for serving

Meringue Topping:

2 large egg whites, at room temperature

1/8 teaspoon fine salt

1/4 teaspoon cream of tartar

3/4 cup confectioners' sugar


Special equipment:
a kitchen torch
  1. 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.
  2. 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. 
  3. 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. 

Cook’s Note

If you don't have a kitchen torch, make the dip in a flameproof dish and run it under the broiler to brown the meringue.