PS- in case the pictures didn’t make it quite clear: this dip is phenomenal.And I don’t even like Lemon Meringue Pie.
- 1-2 store-bought or homemade pie crust (amount depends on how much you dip and how much you eat with a spoon :)
- 1 can sweetened condensed milk
- 3 eggs, separated
- 1/2 c. lemon juice (fresh is best!)
- 3 tbsp. corn syrup (or sugar)
- a pinch of cream of tartar
- 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!