Prep 15 mins
Cook 5 mins
From "Everyday Foods" No. 24 (July/August 2005). Like a frozen lemon meringue pie -- yum!
- 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!
- Preheat oven to 475.
- With an electric mixer, beat egg whites with a pinch of salt on medium-high speed until soft peaks form.
- With mixer on low speed, gradually add sugar (add about 1 tablespoon every 20 seconds); continue beating until peaks are stiff and glossy.
- 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!