Ingredients
1 pint lemon sherbet
2 large egg whites
Salt
1/3 cup sugar
Preparation
Divide sherbet among four 6-ounce ramekins or custard cups; cover with plastic wrap, and freeze until very firm, at least 2 hours.
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.
