Lemon Meringue Pie Dip
- Level: Easy
- Yield: 10 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 167
- Total Fat
- 9
- Saturated Fat
- 5
- Carbohydrates
- 21
- Dietary Fiber
- 1
- Sugar
- 18
- Protein
- 2
- Cholesterol
- 46
- Sodium
- 64
- Total: 2 hr 30 min (includes chilling time)
- Active: 30 min
Ingredients
Dip:
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
Directions
Special equipment:
a kitchen torch- 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.
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.