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“From "Everyday Foods" No. 24 (July/August 2005). Like a frozen lemon meringue pie -- yum!”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 1 pint lemon sherbet
  • 2 egg whites, from large eggs
  • 13 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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