Lemon Meringue Parfaits

This refreshing icy treat is inspired by one of our favorite old-fashioned pies.

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Ingredients

• 1 pint lemon sherbet
• 2 large egg whites
• Salt
• 1/3 cup sugar

Directions

1. Divide sherbet among four 6-ounce ramekins or custard cups; cover with plastic wrap, and freeze until very firm, at least 2 hours.
   
2. 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.
   
3. 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.