Lemon Baked Alaska 1 cup sugar 2 eggs 2 egg yolks, lightly beaten 1/3 cup lemon juice 1/8 teaspoon salt 6 tablespoons butter 1 teaspoon grated lemon peel 1-1/2 quarts vanilla ice cream, softened 1 pastry shell (9 inches), baked MERINGUE: 5 egg whites 1/2 cup plus 2 tablespoons sugar 1/2 teaspoon cream of tartar Printed from tasteofhome.com Nov 19, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Lemon Baked Alaska cont. 1 teaspoon vanilla extract In a large saucepan, combine the sugar, eggs, lemon juice and salt. Cook and stir over medium heat until mixture reaches 160° or is thick enough to coat the back of a metal spoon. Stir in butter and lemon peel until blended. Cool completely. Refrigerate until chilled. Spread half of the ice cream into pastry shell. Top with lemon mixture and remaining ice cream. Cover and freeze overnight. In a small heavy saucepan, combine the egg whites, sugar and cream of tartar. With a hand mixer, beat on low speed for 1 minute. Continue beating over low heat until egg mixture reaches 160°, about 12 minutes. Remove from the heat. Add vanilla; beat until stiff peaks Printed from tasteofhome.com Nov 19, 2008 Copyright Reiman Media Group, Inc © 2008

	Lemon Baked Alaska form. Immediately spread over frozen pie. Bake at 450° for 3-5 minutes or until lightly browned. Serve immediately. Yield: 8-10 servings. Printed from tasteofhome.com Nov 19, 2008 Copyright Reiman Media Group, Inc © 2008