Irresistibly Easy Frozen Lemon Meringue Pie

A refreshingly light and tart dessert, it will be a big hit with every crowd.

nutritional info

Nutritional Information

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1/3 cup / 75 ml	non-hydrogenated margarine or butter
1 tbsp / 15 ml	honey
1 1/4 cup / 300 ml	graham wafer crumbs
3 cup / 750 ml	softened lemon gelato or sorbet
1 cup / 250 ml	sour cream
1/2 cup / 125 g	Naturegg Simply Egg Whites, well shaken
1 1/2 tsp / 7 ml	lemon juice
1/2 tsp / 2 ml	vanilla
1/4 tsp / 1 ml	cream of tartar
pinch	salt
1/2 cup / 125 ml	granulated sugar

Combine the margarine and honey in a microwave-safe bowl. Heat on High for 30 seconds or until melted. Toss the crumbs with the margarine mixture until well coated. Press into a 9-inch (23 cm) foil or an 8-inch (20 cm) metal pie plate. Reserve.
Blend the softened lemon gelato with the sour cream until very smooth. Spread evenly into the prepared crust. Freeze until firm (about 1 hour).
Beat the egg whites with lemon juice, vanilla, cream of tartar and salt until soft peaks form. Beating constantly on high, gradually add the sugar. Continue beating until stiff peaks form.
Spread the meringue evenly over the pie right to the edge of the pie plate, leaving no gaps around the edge. Swirl the meringue with the back of a spoon. Freeze overnight. (Once frozen, the pie can be transferred to an airtight container and frozen for up to 2 weeks.)
Preheat oven to 400°F (200°C). Bake the pie on a chilled baking sheet for 8 to 10 minutes or until the meringue is golden. Slice and serve immediately.

Use a heavy wire whisk to evenly blend the gelato and sour cream.
Place the baking sheet in the freezer for about 15 minutes to chill.
Once the meringue is golden, the pie can be returned to the freezer for a few minutes if you are unable to serve it right away. Or, pack the completed pie in an airtight container to freeze for up to 2 weeks. Place the re-frozen pie in the refrigerator for 30 minutes to soften before slicing.

This recipe was made with:

Made from 100% pure egg whites. We mean simple.

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