LEMON MERINGUE PIES   Makes 6 servings.
3/4 cup lemon curd, chilled
1 pint no sugar added vanilla ice cream
3/4 cup superfine sugar or Splenda
1/4 tsp cream of tartar
4 graham cracker sheets rectangles, lightly crushed
1/2 tsp lemon extract
1/8 tsp salt
4 egg whites, room temp
HEAT oven to 250°. Line 2 cookie sheets with parchment. Using a 3 1/2″ round cookie cutter as a guide, draw 6 circles 1″ apart on each parchment sheet. Beat egg whites, cream of tartar and salt until frothy 1 min. Sprinkle in sugar, beat until glossy and stiff 3 min. Fold in lemon extract. TRANSFER meringue to a pastry bag fitted with 1/2″ closed star tip. Starting at the center of each traced circle and working outward, pipe 6 rounds onto each sheet. Transfer cookie sheets to oven, lower temp to 200° bake meringues 45 min. Switch and rotate both pans. Bake 30 min. Longer. Turn off oven do not open it and let meringues cool in closed oven for 6 hours. LET ice cream soften until spreadable. Fold graham crackers into ice cream. Place 6 of the meringues directly under a broiler until ridges are golden, 2 min. Spread 1/2 cup of the graham cracker ice cream onto flat side of each of the browned meringues. Spread 2 tbs lemon curd onto the flat side of the
Remaining meringues, then sandwich the meringues together. SERVE immediately…

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