Lemon meringue dip

Votes: 1

Time: 2 hours 30 minutes
Complexity: easily
Servings: 10 - 12

Nutritional value per serving:

Calories 167, total fat 9 G., saturated fats 5 G., proteins 2 G., carbohydrates 21 G., fiber 1 G., cholesterol 46 mg, sodium 64 mg, sugar 18 G.

This recipe was inspired by the classic American lemon meringue pie. This no-bake dip is quick and easy to make, and best of all, it combines all the flavors of lemon meringue pie: sweet and tart lemon curd, toasted soft meringue, and the shortbread cookies you use to fill the dip. A great dessert idea for a gathering!

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Deep

2 packages of 220g lemon curd
Zest and juice of 2 lemons
A pinch of fine salt
2 cups frozen whipped topping, such as Cool Whip, thawed
Shortbread cookies, for serving

Meringue topping

Whites of 2 large eggs, room temperature
1/8 tsp fine salt
1/4 tsp cream of tartar
3/4 cup powdered sugar
Special equipment: kitchen burner

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: eggs, cream of tartar, meringue, lemon cream, cream

Cooking the dish according to the recipe:

In a medium bowl, combine the lemon curd, lemon zest, juice, and salt and beat with an electric mixer until smooth, about 2 minutes. Fold in the whipped topping with a spatula. Transfer the filling to a 9-inch (22 cm) pie dish and refrigerate, covered, for 2 hours or overnight.
Meringue topping:

In a large bowl, beat the egg whites and salt with a mixer on medium-high speed until foamy, about 2 minutes. Add the cream of tartar and continue beating until soft peaks form, about 4 minutes. Without stopping the mixer, add the sugar, 1 tablespoon at a time. Continue beating until stiff peaks form, 8-10 minutes.

Spoon the meringue onto the cooled pie. Using a blowtorch, gently fry the peaks on top of the meringue. Serve with shortbread cookies for dipping.

Note

If you don't have a kitchen torch, assemble the dip in an ovenproof dish and place it in the oven on broil for a few minutes to crisp the meringue.

Categories:

recipe / Calorie content of prepared meals / Mixer / Summer dishes / Desserts / Creams, sauces, mousses, yogurts / Food Network - recipes