Printable | Taste of Home

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
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

Printed from tasteofhome.com Nov 19, 2008

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Lemon Baked Alaska cont.

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 form. Immediately spread over
frozen pie. Bake at 450° for 3-5 minutes or until lightly browned. Serve
immediately.

Yield: 8-10 servings.