Lemon Meringue Pie Dip
Description
Whether you like lemon meringue pie or not, you will love this amazingly good dip. This wonderful dip can be served as a snack or as a dessert.
Ingredients
2 store-bought or homemade pie crust
1 can sweetened condensed milk
3 eggs, separated
1/2 c. lemon juice, fresh
3 T. sugar or corn syrup
pinch of cream of tartar
cinnamon sugar-optional
Directions
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Preheat oven to temperature on prepared pie crust package.
Pie crust dippers:
Cut out strips, circles, or other shapes from the prepared pie crust. Bake according to directions on package, but about half of the recommended time.
Sprinkle with cinnamon sugar if desired while still warm.
Preheat oven to broil.
Whisk together 3 egg yolks and lemon juice over medium-low heat. Stir constantly until thick and custard like between 5-10 minutes.
Pour mixture into a ziplock bag. Be sure to release all of the air when zipping it, then put the bag into a small ice bath.
Toss egg whites, corn syrup, and cream of tartar into a stand mixer, whisk on high until stiff peaks form.
When the egg yolk mixture has cooled, cut a small 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.
When the meringue is ready, heap and spread on top of the lemon filling.
Put the bowl on a cookie sheet and broil for 1-2 minutes until meringue is slightly browned. Refrigerate to cool.
Serve with pie crust dippers, vanilla wafers, or graham crackers.