Lemon Meringue Sorbetto Pie with Belgian Spiced Cookie Crust

Preheat oven to 350F. Butter the bottom and sides of a 9” springform pan. Line the bottom with parchment paper then clamp the springform pan sides on top so it goes outside of the pan. This will help with easy removal when serving.

In a food processor, add the cookies to pulse until crumb-like texture. Add the melted butter and pulse until well combined. Transfer to the prepared springform pan.

Use a flat bottom glass to evenly spread out the cookie crumb along the bottom and sides of the pan.

Bake for 8-10 minutes, until deeply golden. Remove from oven to rest on the stovetop until pan has cooled down, then place in the freezer for 10 minutes before adding the sorbetto.

Let the sorbetto jars sit out at room temperature for 10-15 minutes as it softens.

Alternate scooping the Zesty Lemon Sorbetto and Paradise Passionfruit Sorbetto in the cookie crust. Once all sorbetto is added, use the back of a spoon to gently press down and spread out evenly. Place in the freezer.

Add 2” of water to a saucepan over medium high heat. Bring to a boil. Reduce heat to medium, then place a bowl larger than the rim of the saucepan on top. Add the egg whites and sugar to immediately begin whisking. Continue whisking until frothy and the sugar has completely dissolved, about 4-5 minutes.

Immediately pour that mixture into your stand mixer bowl fitted with the whisk attachment. Beat until stiff peaks, about 6-8 minutes. Use a spatula to spread on top of the lemon meringue sorbetto pie. Freeze for an additional 4 hours, until sorbetto is firm again.

Toast the meringue with a kitchen torch before slicing to enjoy!