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. Pour into a ziptop bag, releasing all the air when
you zip it, and put the bag into a small ice bath.
2. Meanwhile, toss the egg whites, corn syrup, and cream of tartar
into a stand mixer, and whisk on high until stiff peaks form.
3. Once the egg yolk mixture has cooled, snip a corner of the bag
and pour into a medium bowl. Whisk in the can of sweetened
condensed milk. Pour into your serving bowl if different.
4. Once the meringue is ready, spread it on top of the lemon
filling. Put the bowl on a cookie sheet and into the oven. Broil for
1-2 minutes until meringue is slightly browned. Refrigerate to
cool. Cut out strips, circles, or other shapes from the prepared pie
crust. Bake according to directions on package, but about half the
recommended time.
Originally Submitted
2/24/2013
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