Lemon Meringue Parfaits

• 1 pint lemon sherbet
• 2 egg whites, from large eggs
• 13 cup sugar
• salt

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

lemon sherbet, egg whites, sugar, salt

Taken from www.food.com/recipe/lemon-meringue-parfaits-259865 (may not work)