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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
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From Everyday Foods No. 24 (July/August 2005). Like a frozen lemon meringue pie - yum! Ingredients:
1 pint lemon sherbet |
2 egg whites, from large eggs |
1/3 cup sugar |
salt |
Directions:
1. Divide sherbet among four ramekins or custard cups. Cover with plastic wrap and freeze until REALLY firm (at least 2 hours). Get it as cold as you can!
2. Preheat oven to 475.
3. With an electric mixer, beat egg whites with a pinch of salt on medium-high speed until soft peaks form.
4. With mixer on low speed, gradually add sugar (add about 1 tablespoon every 20 seconds); continue beating until peaks are stiff and glossy.
5. With a flexible spatula, mound meringue on sherbet; swirl and spread to the edges of ramekins with the back of a spoon. Place on a baking sheet and bake until meringue is golden (2-3 minutes). Serve immediately!
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