Lemon Baked Alaska Recipe

4 1
Lemon Baked Alaska Recipe
Lemon Baked Alaska Recipe photo by Taste of Home
Publisher Photo

Lemon Baked Alaska Recipe

Be the first to add a review
4 1
Publisher Photo
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

  • 6 tablespoons butter
  • 1 cup sugar
  • 1/3 cup lemon juice
  • 1 teaspoon grated lemon peel
  • 1/8 teaspoon salt
  • 2 eggs
  • 2 egg yolks, lightly beaten
  • 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 heavy saucepan, melt butter; add sugar, lemon juice, lemon peel and salt. Stir in eggs and yolks; cook and stir for 10-12 minutes or until mixture is thickened and a thermometer reads 160°. 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 heavy saucepan over low heat, combine the egg whites, sugar and cream of tartar. With a portable mixture, beat on low speed for 1 minute. Continue beating over low heat until mixture reaches 160°; about 12 minutes.
Remove from 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.

  • 6 tablespoons butter
  • 1 cup sugar
  • 1/3 cup lemon juice
  • 1 teaspoon grated lemon peel
  • 1/8 teaspoon salt
  • 2 eggs
  • 2 egg yolks, lightly beaten
  • 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 heavy saucepan, melt butter; add sugar, lemon juice, lemon peel and salt. Stir in eggs and yolks; cook and stir for 10-12 minutes or until mixture is thickened and a thermometer reads 160°. 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 heavy saucepan over low heat, combine the egg whites, sugar and cream of tartar. With a portable mixture, beat on low speed for 1 minute. Continue beating over low heat until mixture reaches 160°; about 12 minutes.
  4. Remove from 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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forLemon Baked Alaska

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review