Rating: 4.5 stars
4 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 1
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  • 1 star values: 0

The layer of meringue insulates the ice cream mixture, keeping it from melting under the broiler.

Lorrie Corvin
Recipe by Cooking Light August 2005

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Credit: Becky Luigart-Stayner

Recipe Summary test

Yield:
8 servings (serving size: 1 wedge)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

  • 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.

  • Preheat broiler.

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

Nutrition Facts

290 calories; calories from fat 12%; fat 3.8g; saturated fat 1.4g; mono fat 1g; poly fat 0.1g; protein 4.1g; carbohydrates 61.6g; fiber 0.9g; cholesterol 11mg; iron 0.6mg; sodium 105mg; calcium 51mg.
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