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Lemon Baked Alaska Recipe

Lemon Baked Alaska Recipe

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
TOTAL TIME: Prep: 25 min. + freezing Bake: 5 min. YIELD:8-10 servings


  • 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 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.

Wine Pairings

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.