Lemon Meringue Pie Dip

Wine Pairing: Poderi Marcarini Moscato D’Asti

RECIPE

Ingredients
- Lemon curd: Honestly my lemon curd wasn’t the best. I would suggest buying a lemon curd mix!
- 1/2 cup full fat Ricotta
- 1/2 cup Mascarpone cheese
- 1/2 tbsp sugar
- 1 egg white
- 1/8 tsp salt
- Graham crackers (crumbled for topping and not crumbled for dipping!)

Directions:
- Make lemon curd as per recipe or box directions (let cool completely)
- Add ricotta, mascarpone, sugar, and tiny pinch of salt to food processor. Blend on high until smooth.
- Add egg white and continue to blend/whip. You want to incorporate as much air as possible to make it fluffy and creamy!
- Pour the creamy mixture into your favourite dip dish and then slowly fold in chilled lemon curd to give it a ‘marbled’ look
- Top with crumbled Graham crumbs
- Enjoy with Graham crackers and a glass or 3 of super chilled Moscato D’Asti!