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This icy treat is inspired by good old-fashioned lemon meringue pie.

Everyday Food, July/August 2005

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Recipe Summary test

prep:
20 mins
total:
2 hrs 30 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Divide sherbet among four 6-ounce ramekins or custard cups; cover with plastic wrap, and freeze until very firm, at least 2 hours.

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  • Preheat oven to 475 degrees. 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 (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 edges of ramekins with the back of a spoon. Place on a baking sheet; bake until meringue is golden, 2 to 3 minutes. Serve immediately.

Cook's Notes

To assemble the parfaits ahead of time, fill ramekins with sherbet (no need to freeze at this point); then top with meringue. Freeze (uncovered) at least 2 hours and up to overnight. Bake as directed just before serving.

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