No Bake Lemon Meringue Dip Food

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!

LEMON MERINGUE DIP

Steps:

• 1. Whisk egg yolks and juice over medium heat in small saucepan, heat and stir until custard like, about 5 minutes. Place this mixture in the refrigerator to chill.
• 2. In a mixer bowl whisk egg whites, corn syrup, and cream of tartar on high until stiff peak form. set aside.
• 3. Remove yolk mixture from fridge and whisk in the sweetened condensed milk. Blend well. Pour into a 9x13 inch baking dish (suitable for serving at buffet table). Heap and spread meringue on top of lemon sauce. Place in oven and broil 1 to 2 minutes until meringue is slightly browned. Refrigerate to chill. Make sure dish can go from hot to cold, so it does not break.Corning or pyrex is fine, or metal. Serve with 7-UP Pie Crust Dippers.https://www.justapinch.com/recipes/dessert/cookies/7-up-pie-crust-dippers.html?p=3

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.