Lemon Meringue Baked Alaska

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

Yield:

8 servings (serving size: 1 wedge)

Ingredients

1. 32 vanilla wafers
2. 2 cups vanilla low-fat ice cream, softened
3. 2 cups lemon sorbet, softened
4. 4 large egg whites
5. 1 cup sugar
6. 1/4 cup water
7. 1 tablespoon grated lemon rind

Directions

1. Line bottom and sides of a 9-inch deep-dish pie plate with wafers; set aside.
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.
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.
4. Preheat broiler.
5. Broil frozen pie for 1 minute or until meringue is lightly browned. Serve immediately.

Notes