Ingredients
- 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
Nutrition Information
- calories 290
- caloriesfromfat 12 %
- fat 3.8 g
- satfat 1.4 g
- monofat 1 g
- polyfat 0.1 g
- protein 4.1 g
- carbohydrate 61.6 g
- fiber 0.9 g
- cholesterol 11 mg
- iron 0.6 mg
- sodium 105 mg
- calcium 51 mg
How to Make It
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Line bottom and sides of a 9-inch deep-dish pie plate with wafers; set aside.
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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.
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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.
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Preheat broiler.
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Broil frozen pie for 1 minute or until meringue is lightly browned. Serve immediately.
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