Lemon Meringue Parfaits

1. 1

   Divide sherbet among four ramekins or custard cups.

2. 2

   Cover with plastic wrap and freeze until REALLY firm (at least 2 hours).

3. 3

   Get it as cold as you can!

4. 4

   Preheat oven to 475.

5. 5

   With an electric mixer, beat egg whites with a pinch of salt on medium-high speed until soft peaks form.

6. 6

   With mixer on low speed, gradually add sugar (add about 1 tablespoon every 20 seconds); continue beating until peaks are stiff and glossy.

7. 7

   With a flexible spatula, mound meringue on sherbet; swirl and spread to the edges of ramekins with the back of a spoon.

8. 8

   Place on a baking sheet and bake until meringue is golden (2-3 minutes).

9. 9

   Serve immediately!

No nutritional information available.

No additional tips available.