Lemon Meringue Parfaits

Directions

1. 1
   Divide sherbet among four ramekins or custard cups.
2. 2
   Cover with plastic wrap and freeze until REALLY firm (at least 2 hours).
3. 3
   Get it as cold as you can!
4. 4
   Preheat oven to 475.
5. 5
   With an electric mixer, beat egg whites with a pinch of salt on medium-high speed until soft peaks form.
6. 6
   With mixer on low speed, gradually add sugar (add about 1 tablespoon every 20 seconds); continue beating until peaks are stiff and glossy.
7. 7
   With a flexible spatula, mound meringue on sherbet; swirl and spread to the edges of ramekins with the back of a spoon.
8. 8
   Place on a baking sheet and bake until meringue is golden (2-3 minutes).
9. 9
   Serve immediately!