Lemon Meringue Dip

Pat Duran


This is another dip to make so you can use the 7-UP Pie Crust Dippers.
If you love lemon meringue pie you will love this.
You do not have to go to all the trouble if would rather just make the cake mix dip or instant pudding dip. But this is so good.
A hit at any party of social gathering. (But you may want to sit in a corner, because you might make a pig of yourself) LOL

I do not know where I got this recipe I think from Sr. Donata a long time ago.


★★★★★ 5 votes

12-18 servings
10 Min
5 Min
Stove Top


  • 14 oz
    can sweetened condensed milk (not evaporated)
  • 3 large
    eggs, separated
  • 1/2 c
    fresh lemon juice
  • 3 Tbsp
    corn syrup, light
  • a pinch
    cream of tartar

How to Make Lemon Meringue Dip


  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.7- UP Pie Crust Dippers

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About Lemon Meringue Dip

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