Lemon Meringue Dip
Featuring Natalie's
Lemon Juice
Ingredients
- ½ Cup Natalie's Lemon Juice
- 3 Egg Yolks
- 7oz Sweetened Condensed Milk
- Zest Of 1 Lemon
- ¼ TSP Cream of Tartar
- 2 TBS Agave Syrup
- Vanilla crackers or cookies for serving
Directions
- In a saucepan whisk the lemon juice and egg yolks over medium-high heat until thickened. About 3-5 minutes.
- Remove from heat and add in sweetened condensed milk and lemon zest. Whisk well.
- Pour this mixture into the dish you’d lke to serve it in.
- In a mixing bowl add the 3 reserved egg whites agave and cream of tartar.
- With a hand mixer whisk until it is shiny and stiff peaks have formed. 1-2 minutes.
- Either with a spoon or piping bag top the lemon mixture with the egg whites. You can cover the whole dip or just do the edges with the meringue topping.
- Using a kitchen torch brown the top of the meringue. If you do not have a torch simply place under the broiler for 2-3 minutes until browned.
- Allow to cool slightly then place in the fridge to set the mixture.
- Serve with vanilla wafer cookies
