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Lemon Meringue Pie Dip

I think it’s safe to say we’ve all got our own bedtime routines.
And it’s hard to go to sleep if we don’t do our routines.
Mine’s a little backwards.
Because my routine makes it nearly impossible for me to fall asleep…
I like to look at blogs.
Your blogs.
Your amazing dessert blogs.
What’s the problem with that, you say?
The problem is: it gets my creative juices flowing.
The wheels get turning and they just won’t stop!
They’ll slow down eventually, but even then– I’m just dreaming about desserts.
So thanks a lot guys.
I’m pretty much in a constant state of dessert-blogs-induced sleep deprivation.
Last night, I wandered over to Crazy For Crust.
It’s a favorite haunt of mine.
Dorothy likes to add crust to things everything.
This week, she created crust dippers for cake batter dip.
Pie. Crust. Dippers.
The effect was immediate.
I was literally up, tapping my toes in bed, until 1:30am– mentally concocting about a bazillion different dips that all most definitely need Pie Crust Dippers.
Finally, I shuffled to the kitchen.
Heated up the leftover baked ziti.
And got to work making a list a mile long of all the Pie Crust Dips I must make.
My husband thinks I’m nuts.
Regardless, I’m very happy to introduce to you my Pie Dip debut recipe:
Lemon Meringue Pie Dip.

PS- in case the pictures didn’t make it quite clear: this dip is phenomenal.And I don’t even like Lemon Meringue Pie.

Lemon Meringue Pie Dip
  • 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
  1. 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.
  2. Pour into a ziptop bag, releasing all the air when you zip it, and put the bag into a small ice bath.
  3. Meanwhile, toss the egg whites, corn syrup, and cream of tartar into a stand mixer, and whisk on high until stiff peaks form.
  4. 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.
  5. Pour into your serving bowl if different.
  6. 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).
  7. Put the bowl on a cookie sheet and into the oven. Broil for 1-2 minutes until meringue is slightly browned. Refrigerate to cool.
  8. Cut out strips, circles, or other shapes from the prepared pie crust. Bake according to directions on package, but about half the recommended time.
  9. 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!

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Ashton Swank

Ashton is the owner and author of Something Swanky. Although first and foremost a wife and mother, she considers herself an online entrepreneur, freelance writer and photographer, and brand ambassador. Her focus is in food styling, food photography and recipe development.

64 comments on “Lemon Meringue Pie Dip”

  1. Okay. Now I have to make this too. It looks phenomenal and my mouth is watering and I don’t like lemon meringue pie either! Thanks for the shout out. :) People always ask me my inspiration. I should really just point them over to you.

  2. Oh, and I think I need a “Dip” pinboard. Just for your stuff.

  3. Oh YUM. Both my husband and my brother would LOVE this. LMP is their favourites! Would love for you to share at http://iamaddictedtorecipes.blogspot.ca/p/link-party.html
    Have a super night!

  4. I’m not a big fan of meringue, but I an a huge lemon fan. Taking your lemon filling and topping it with whipped cream could work… I’d love it if you stopped by my monthly linky to share this along with anything else you would like to share.

    • Lemon Pie is my favorite but I’m not a huge fan of the meringue either. To tell you the truth, I’d rather just eat the lemon filling like pudding! One thing my family does that makes the meringue not so bad is we add 3 Tbsp lemon juice to the meringue too to give it a lemon flavor. It helps. I still don’t want a ton of it but a little is okay. A lot better than plain!

  5. Mmmm, looks delish!

  6. Love it!
    You always make so many creative dip recipes. :)

  7. I love that you stay up so late at night on “blogging” stuff…makes me feel so much better about how late I am up too:-) This dip sounds phenomenal!!! I love that you and Dorothy keep bouncing off each other’s posts…so much fun!!!! Hmmmm maybe I need to make up a dip too? :-) Have a great day!!!

  8. LMP is my husband’s favorite and I’ve already bookmarked this recipe to make for him. It looks delicious :)

  9. I want pie crust dips, too! And this looks beautiful! Love that you torched the meringue top :) I want a full bowl in my belly for breakfast! Can you ship it? Haha.

  10. another great dip! I too dream about sweets after looking at all the great dessert blogs!

  11. Wow! Can you say OCD? My sleep is so precious to me. I would make a note and come back in the morning. Ok, scratch my OCD comment – that’s dedication! Lemon Meringue is a wonderful pie that just isn’t made often enough. Love the dip idea!

  12. between you and Dorothy I’m virtually putting on pound after pound. thank god we live no where near each other, seriously. I’m loving these dip ideas. My husband may leave me for you for this dip, it’s one of his all time fav desserts but in a dip, well! love :)

  13. This looks amazing, and way too easy to eat a whole “pie” while watching a movie:)

  14. Lemon Meringue Pie is one of my all time favorite things…I need this in my life BADLY!!!

  15. I do that too! Instead of I don’t know, going to sleep for a couple extra hours, I browse through blogs and work my tastebuds into a knot. This lemon meringue pie dip looks amazing.

  16. This is heaven on a pie crust cracker! Had to pin to Best Food Bloggers board!
    One question, when I make this, do I HAVE to share?

  17. I’m with you…I just love the idea of crust dippers! You get the best ratio of crust to pie every time w/this technique! Also, agree it’s a fantastic party idea! Thanks!

  18. Yum! This sounds awesome! I love lemon meringue and so does my husband and that part doesn’t matter because I wouldn’t share with him anyway. ;)

  19. Oh no, I think I have to run to the store right now. I NEED to make this tonight.

  20. I love lemon!!! And I love this great new dip, but I’d better find someone to share with me – otherwise I’d probably eat it all!

    Becca @ Crumbs and Chaos

  21. Mmmm… looks yummy…. I love dips!

  22. Ok. I think that crust dippers and pie filling dips are the perfect answer to any soggy crust dilemma. My mouth is watering and I’m speechless (wordless) just thinking about it.

  23. This is so crazy fabulous. Love it!

  24. Lemon meringue is one of my favorite pies and I have never made one because my husband doesn’t like lemon desserts. I wish I had some of this dip right now.

  25. Wow what a fabulous idea!!!!! I never thought of a pie dip! This looks amazing, I love Lemon Meringue pie and this looks sooo good! Thanks for the idea!

  26. Yummy! Going on my dip board! Many thanks for sharing :)

  27. What can I say….. wonderful idea and happy I am not the only one. The only difference is that I go to sleep with those cravings. Not good, ahh?

  28. Oh wow that looks so good, such a great idea! I would love for you to share it (and any other creations) at my new linky party “Pin it and Win it Wednesday” at http://www.cheapcraftymama.com!

  29. I am featuring your dessert on my blog today!

  30. This recipe is quietly sitting in my fridge right now, waiting to be annialated tomorrow at Easter Dinner! I can’t wait to try it!!

  31. Made this today for Easter dinner with the family. Some didn’t like the fact the filling wasn’t enough “like” lemon meringue pie. The filling is very sweet because of the condensed milk, and more people ate the store bought lemon meringue pie that was brought than this. It turned out as it was meant to, so that wasn’t the issue. Not sure if I’ll make this again :-(

    • Bummer! This has actually been my very favorite recipe so far so I’m completely surprised! And I’ve gotten nothing but positive feedback on it.

      Must have been one killer store-bought pie!

      Thanks for the feedback though!

    • oh– and I forgot, you can always use any lemon pie filling you want for this dip! I just wanted a dip that comes together quickly, hence the sweetened condensed milk.

    • I prefer this pie dip to any gelatinous, gluey lemon pie filling, so I’m sticking with your sweetened condensed milk version! Since I made this dip the first time 2 weeks ago, my kids and husband have insisted that I make it another 3 times! Thanks!

    • This comment has been removed by the author.

  32. CONGRATULATIONS!!! Your recipe is being featured today on Menu and Party Idea Round Up at Lady Behind The Curtain. http://www.ladybehindthecurtain.com/?p=27314
    Please go grab a “featured” button.
    Thank you for sharing your recipe with us! —Sheryl—

  33. Oh My Goodness! This is incredible!
    We’d love for you to join our Beautify It Monday link party going on now at http://bringingbeauty.blogspot.com/2012/04/beautify-it-monday-3.html

  34. Hokey smokies, that looks amazing. I’ve been wracking my brain trying to come up with a good dip for a group thing on Sunday night. You’ve just handed it to me on a pie crust! Many thanks for your 1am inspiration.

  35. I can’t believe someone who doesn’t like lemon meringue pie could come up with something like this … AMAZING. I have to try this. I LOVE lemon meringue pie. And I know what you mean about looking at blogs before you go to bed … sadly I had to give it up … I could not function on 5 hours sleep:)

  36. I made this recipe for Easter dinner & loved it. I could have ate the whole thing myself. Even my picky relatives who don’t like anything new enjoyed it. And the kids loved the dipping! Fun for everyone!!

  37. this looks so amazing!

  38. This is heaven!? No really, this looks like real heaven. Amazing recipe and I need to go home to prepare this!

  39. Without the crust, this is perfect for lemon meringue loving, gluten free me! Thanks, from the bottom of my Celiac heart!

  40. Hey cute girl!! I am featuring this on “My Friday Fave Pins” tomorrow, Nov 9th. I am excited to share it with my readers. I hope you will pop on over for a visit as well!!

  41. Pingback: My Friday Fave Pins #8 — MeeganMakes

  42. Made this last night and was a bit disappointed. Yes, the lemon part is delicious, but if you don’t serve right away the meringue becomes watery. The worst part is that you can’t really DIP the pie crust… It is more like a spread. Maybe I did something wrong. My adorable little pie crust hearts would break when we tried to dip them. won’t make this again.

    • Sorry you didn’t love it! What a bummer! It’s been one of my most crowd-pleasing recipes for parties! I didn’t have any problems with my meringue, but it’ just a standard meringue recipe– nothing tricky. So you could definitely use your own meringue recipe if you have one you like better! And, for actual dipping (I usually serve this at a party, and people spoon out their serving on a plate), I would prepare this in a more shallow dish (as opposed to the bowl I photographed) like an 8×8 baking dish, perhaps.

  43. Found you through Pintrest. Just had to say this is my grandmothers lemon pie recipe. We ate this for years without “cooking” the eggs and never got sick but I am afraid to skip doing that now. I use this recipe all the time and I was tickled to see it on Pintrest. I think my grandmother found it on an old eagle brand milk can. Thanks for sharing.

  44. Pingback: Easy Lemon Ice Cream {Skinny} - Crazy for Crust | Crazy for Crust

  45. I made this as a snack for my Tupperware Party. Everyone raved about it and Im forwarding them this blog site. So easy to make and soooooooo YUMMY!

  46. How about chocolate cream pie dip with fresh whipped cream and shortbread dippers. Delish!!

  47. Pingback: Lemon Coconut Blondies - Crazy for Crust

  48. Pingback: Easy Lemon Poke Cake Recipe - Something Swanky

  49. I make this pie every Easter and have for years. No one has ever gotten sick. The acid in the lemon juice does cook the eggs and the time in the oven browning the meringue finishs the cooking. This dip looks delicious but pie crust? I always use homemade graham or vanilla wafer crust for this pie.

  50. Made this for a Tupperware party. It was more of a hit than the Tupperware.

  51. I made this for bunco tonight. So good! It got rave reviews and many requests for the recipe. Thanks!

  52. Hello! These look so delicious, and I’ve been craving lemon meringue pie lately (I DO like it!). I have a question about the recipe. Is this the same recipe you’d use for the filling of a lemon meringue pie but just in a dish instead of a crust, or did you do something different? Basically, do you think making a pie filling and just putting it in a dish to eat with dippers would work? Or is there something slightly different about the way you need to make it for it to work in a dish? Thank you!! Delicious!

  53. This looks great! I can’t wait to show them to my Dad as he’s almost as big a lemon meringue pie fan as I am!

  54. I’d like to try this with vanilla wafers instead of the pie crust shapes. YUM!

  55. Gross recipe! Bad taste and texture. I’d write a nicer comment but the blog author is deleting negative reviews. I guess she wants people to keep wasting their time and money on this crap. 

    • I tried to email you in response to your comments, but it appears to be a spammy address (nice touch). So I’ll just leave the email in it’s entirety here for you to view, should you ever deem to grace this blog with your presence again…


      I’m emailing you regarding the two comments you recently left on my blog, Something Swanky.

      It occurred to me that you might not realize that there is an actual, real, live human being on the other side of my blog. Because I have to assume you you don’t really talk to people that you meet in the same rude manner you spoke to me. I know that a lot of personal connection is lost on the internet, making it easier for us to feel like we can be rude to complete strangers. Somehow the anonymity makes it feel like it’s alright somehow.

      So I thought I’d introduce myself and let you know that I really don’t like being spoken to that way.

      I’m sorry the recipe didn’t work out for you. In truth, you may be right. It could need a lot of tweaking. It’s a very old recipe that I created at the very beginning of my blogging and food-making journey. I probably wouldn’t make it the same way today that I did then. However, for the record, MANY readers over the years have tried it and liked it.

      All of that aside– whether you are right or not, please don’t leave comments like that on my blog in the future. If something doesn’t work, constructive feedback is always welcome. But rudeness is not. If you can’t contain yourself, then please refrain from visiting Something Swanky at all.

      And I hope to goodness that the online version of you that I’ve encountered does not accurately reflect the real you.

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