Lemon Baked Alaska Recipe

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Lemon Baked Alaska Recipe
Lemon Baked Alaska Recipe photo by Taste of Home
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Lemon Baked Alaska Recipe

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This impressive dessert, piled high with vanilla ice cream, lemon sauce and meringue, won my mother the grand prize in a local cooking contest as a first-time entrant. It's the perfect finale to a special meal. -Kevin Weeks North Palm Beach, Florida
MAKES:
8-10 servings
TOTAL TIME:
Prep: 25 min. + freezing Bake: 5 min.
MAKES:
8-10 servings
TOTAL TIME:
Prep: 25 min. + freezing Bake: 5 min.

Ingredients

  • 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

Directions

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 form. Immediately spread over frozen pie. Bake at 450° for 3-5 minutes or until lightly browned. Serve immediately. Yield: 8-10 servings.
Originally published as Lemon Baked Alaska in Taste of Home June/July 2004, p35

Nutritional Facts

1 piece: 480 calories, 23g fat (13g saturated fat), 142mg cholesterol, 284mg sodium, 63g carbohydrate (47g sugars, 0 fiber), 7g protein.

  • 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
  1. 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.
  2. Spread half of the ice cream into pastry shell. Top with lemon mixture and remaining ice cream. Cover and freeze overnight.
  3. 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.
  4. 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.
Originally published as Lemon Baked Alaska in Taste of Home June/July 2004, p35

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