The layer of meringue insulates the ice cream mixture, keeping it from melting under the broiler.
32 vanilla wafers
2 cups vanilla low-fat ice cream, softened
2 cups lemon sorbet, softened
4 large egg whites
1 cup sugar
1/4 cup water
1 tablespoon grated lemon rind
How to Make It
Line bottom and sides of a 9-inch deep-dish pie plate with wafers; set aside.
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.
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.
Broil frozen pie for 1 minute or until meringue is lightly browned. Serve immediately.
My family did not like this pie as is at all but with serious changes they love it. First I made a real crust out of either crushed graham crackers or vanilla wafers and butter- so much better and easier to serve. Forget the sorbet and just use your favorite ice cream. For special occasions make layers of different ice cream. The original meringue is perfect.
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