This Lemon Meringue Pie Dip Will Steal the Show at Your Next Party

Lemon meringue pie has always been one of those desserts that just feels like sunshine to me. It’s bright, tangy, and always reminds me of summer gatherings on the porch with a cold drink in hand. But I’ll be honest, making a full pie from scratch doesn’t always fit into my day. So I decided to take the flavors I love and turn them into something a little more fun (and a lot quicker). This Lemon Meringue Pie Dip was the result!

This dip comes together with just a few simple ingredients. The best part is there’s no need to fuss over a crust or wait for the pie to bake. The lemony base is silky and sweet, topped with a light, fluffy meringue that I love torching until it’s just golden. And instead of a fork, you get to dip crispy pie crust chips right into it. It’s one of those treats that looks fancy but really isn’t hard at all.

I made this for a small get-together last weekend and it disappeared so fast. Everyone kept asking what was in it and if I could send the recipe, which of course made me feel like a total rockstar. If you’re craving something refreshing and different to serve at your next BBQ or picnic, this little dip might just be your new favorite too.

Take a look at this post for more delicious sweet dessert dip recipes.

Ingredients

• 1 cup fresh lemon juice: Freshly squeezed lemon juice gives the dip that bright, tangy flavor that really makes it pop. Bottled juice just doesn’t taste the same.

• 2 (14 ounce) cans of sweetened condensed milk: This creates the creamy, sweet base for the dip and balances out the tartness of the lemon.

• Refrigerated pie crust: Super convenient and easy to work with. Just slice, bake, and you’ve got the perfect crispy dipper.

• 4 egg whites: Whipped into a fluffy, glossy meringue that goes right on top of the lemon layer.

• ¾ cup sugar: Adds sweetness and helps the meringue hold those pretty peaks when whipped.

Recipe Instructions

You can find a printable recipe card at the bottom of this post.

1. In a mixing bowl whisk together the lemon juice and sweetened condensed milk until well combined.

2. Pour into a pie dish and set in the refrigerator to chill about 2 hours.

3. Meanwhile slice your pie crust into triangles, about chip size and place on a baking sheet.

4. Bake for 10-12 minutes until golden and crisp.

5. Next prepare your meringue.

6. In the bowl of your stand mixer add the sugar and egg whites, whip with the whisk attachment until stiff glossy peaks form.

7. Once you have your stiff peaks spoon the meringue on top of the dip and spread out into peaks with a spoon.

8. Use a kitchen torch to broil the meringue.

9. Serve!

Top Tips

• Use fresh lemon juice: It really makes a difference in flavor. Fresh lemons will give you that bright, citrusy kick that bottled juice just can’t match.

• Chill the lemon layer well: Letting it set for at least 2 hours helps the dip firm up so it’s thick, creamy, and scoopable.

• Bake the pie crust chips until crisp: Keep an eye on them—they can go from golden to overdone quickly. You want them just crisp enough to hold up when dipping.

• Whip meringue to stiff peaks: You’ll know it’s ready when it holds its shape and has a glossy finish. If it’s still soft or foamy, keep whipping.

• Torch right before serving: If you’re using a kitchen torch, wait until just before serving to give the meringue that toasty golden top. It looks great and keeps the texture just right.

• Make ahead tip: You can prep the lemon layer and pie crust chips a day in advance. Just whip and top with meringue right before serving for the best texture.

My Favorite Ways to Enjoy Lemon Meringue Pie Dip

• With pie crust chips: These are my favorite for dipping. They’re buttery, crisp, and taste just like the crust of a real lemon meringue pie.

• Spooned into little dessert cups: This is great for parties or showers. Just layer the lemon dip and meringue into small cups and serve with a mini spoon.

• Served with graham crackers or vanilla wafers: These are simple, store-bought options that go really well with the dip.

• Topped with fresh berries: A few raspberries or blueberries add a nice touch of color and a little burst of freshness.

• As a spread on shortbread cookies: It turns into more of a sweet lemony topping than a dip, but it’s so good.

• Right out of the dish with a spoon: Sometimes I just need a quick bite straight from the fridge. No judging here!