Yield
8 servings (serving size: 1 wedge)
Becky Luigart-Stayner

How to Make It

Step 1

Line bottom and sides of a 9-inch deep-dish pie plate with wafers; set aside.

Step 2

Place softened ice cream and sorbet in a large bowl; beat with a mixer at medium speed until smooth. Spoon mixture into prepared pie plate; place in freezer.

Step 3

Place egg whites in a large bowl; beat with a mixer at high speed until foamy. Combine sugar and water in a small saucepan; bring to a boil. Cook, without stirring, until a candy thermometer registers 238°. Pour hot sugar syrup in a thin stream over egg whites, beating at medium speed. Increase speed to high; beat until stiff peaks form. Fold in rind. Spread over ice cream. Loosely cover, and freeze 4 hours or until firm.

Step 4

Preheat broiler.

Step 5

Broil frozen pie for 1 minute or until meringue is lightly browned. Serve immediately.

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