Lemon meringue dip

Ingredients:

Deep

• 2 packages of 220g lemon curd
• Zest and juice of 2 lemons
• A pinch of fine salt
• 2 cups frozen whipped topping, such as Cool Whip, thawed
• Shortbread cookies, for serving

Meringue topping

• Whites of 2 large eggs, room temperature
• 1/8 tsp fine salt
• 1/4 tsp cream of tartar
• 3/4 cup powdered sugar
• Special equipment: kitchen burner

Preparation:

1. In a medium bowl, combine the lemon curd, lemon zest, juice, and salt and beat with an electric mixer until smooth, about 2 minutes. Fold in the whipped topping with a spatula. Transfer the filling to a 9-inch (22 cm) pie dish and refrigerate, covered, for 2 hours or overnight.
2. Meringue topping:
   
   In a large bowl, beat the egg whites and salt with a mixer on medium-high speed until foamy, about 2 minutes. Add the cream of tartar and continue beating until soft peaks form, about 4 minutes. Without stopping the mixer, add the sugar, 1 tablespoon at a time. Continue beating until stiff peaks form, 8-10 minutes.
3. Spoon the meringue onto the cooled pie. Using a blowtorch, gently fry the peaks on top of the meringue. Serve with shortbread cookies for dipping.
   
   Note
   
   If you don't have a kitchen torch, assemble the dip in an ovenproof dish and place it in the oven on broil for a few minutes to crisp the meringue.