Saturday, March 30, 2013
Lemon Meringue Pie Dip
Ingredients: • 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 Instructions: 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 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!!