No Bake Lemon Meringue Dip Recipes

LEMON MERINGUE PIE DIP

Steps:

• 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.

LEMON MERINGUE PIE DIP

Steps:

• Whisk together the filling ingredients: sweetened condensed milk, lemon juice, lemon zest, and food coloring (if desired).
• Use an electric mixer to whisk together on high speed: egg whites, sugar, cream of tartar, and cornstarch. Stop mixing when stiff peaks form.
• Pour the filling into the serving dish and top with the meringue.

NO BAKE LEMON MERINGUE DIP

Steps:

• Add the heavy whipping cream to a large bowl and beat with an electric mixer on high speed until it becomes light and fluffy.
• Add sugar and continue whipping until it forms stiff peaks.
• Gently fold in 1/4 c lemon curd and then continue adding lemon curd until you reach the desired level of lemon flavor.
• Add meringue to the top of the dip and use a brulee torch to toast it.
• Add egg whites and cream of tartar to a bowl and beat with an electric mixer on high speed until it becomes foamy.
• Add sugar and continue to beat until it is stiff and glossy.
• Add vanilla and beat until full incorporated.
• Serve with cookies and graham crackers.
• Enjoy!