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Lemon Baked Alaska

 Lemon Baked Alaska
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
8-10 ServingsPrep: 25 min. + freezing Bake: 5 min.


  • 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
  • 5 egg whites
  • 1/2 cup plus 2 tablespoons sugar
  • 1/2 teaspoon cream of tartar
  • 1 teaspoon McCormick® Pure 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

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Lemon Baked Alaska (continued)

Directions (continued)

  • 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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.