Best Lemon Meringue Baked Alaska Recipes

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LEMON MERINGUE BAKED ALASKA



Lemon Meringue Baked Alaska image

Provided by Food Network Kitchen

Categories     dessert

Time 5h30m

Yield 8 to 12 servings

Number Of Ingredients 9

1/2 cup fresh lemon juice (from about 4 lemons)
1/2 cup sugar
Vegetable oil, for brushing
1 1/2 quarts lemon sherbet, softened
1 1/2 pints vanilla ice cream, softened
8 to 12 soft ladyfingers
6 large egg whites, at room temperature
Pinch of cream of tartar
1 cup sugar

Steps:

  • Combine the lemon juice and sugar in a small saucepan with 1/2 cup water. Bring to a boil, then reduce the heat to medium and simmer until the mixture is syrupy, 10 to 15 minutes. Transfer to a small bowl and set aside to cool.
  • Make the ice cream cake: Brush a 5-by-9-inch loaf pan with vegetable oil and line with plastic wrap. Scoop the lemon sherbet into the pan and spread into an even layer. Top with the vanilla ice cream in an even layer. Place a piece of plastic wrap directly on the ice cream and press with your hands to smooth the surface and firmly pack the ice cream. Freeze 30 minutes.
  • Uncover the ice cream and arrange the ladyfingers in a single layer on top, trimming them as needed to fit. Brush the ladyfingers with half of the prepared lemon syrup. Cover with plastic wrap and freeze until firm, at least 2 hours or overnight.
  • Make the meringue: Beat the egg whites and cream of tartar in a large bowl with a mixer on medium-high speed until foamy, about 2 minutes. Gradually beat in the sugar, then increase the mixer speed to high and beat until stiff shiny peaks form, about 4 more minutes.
  • Uncover the cake and invert onto a parchment-lined baking sheet; let the pan stand overturned until the cake slips out. Remove the plastic wrap and cover the cake completely with the meringue, using the back of a spoon to make swirly peaks. Freeze until firm, at least 2 more hours.
  • Preheat the oven to 500 degrees F. Bake the cake until the meringue peaks are golden, 3 to 5 minutes, or brown the meringue with a kitchen torch. Let the cake soften 10 minutes at room temperature before slicing. Serve with the remaining lemon syrup for drizzling.

LEMON MERINGUE BAKED ALASKA



Lemon Meringue Baked Alaska image

Make and share this Lemon Meringue Baked Alaska recipe from Food.com.

Provided by LMillerRN

Categories     Pie

Time 4h45m

Yield 8 serving(s)

Number Of Ingredients 7

32 vanilla wafers
2 cups low-fat vanilla ice cream, softened
2 cups lemon sorbet, softened
4 large egg whites
1 cup sugar
1/4 cup water
1 tablespoon grated lemon rind

Steps:

  • Line bottom and sides of a 9-inch deep-dish pie plate with wafers; set aside.
  • Place softened ice cream and sorbet in a large bowl; beat with a mixer at medium speed until smooth. Spoon mixture into prepared pie plate; place in freezer.
  • Place egg whites in a large bowl; beat with a mixer at high speed until foamy. Combine sugar and water in a small saucepan; bring to a boil. Cook, without stirring, until a candy thermometer registers 238°. Pour hot sugar syrup in a thin stream over egg whites, beating at medium speed. Increase speed to high; beat until stiff peaks form. Fold in rind. Spread over ice cream. Loosely cover, and freeze 4 hours or until firm.
  • Preheat broiler.
  • Broil frozen pie for 1 minute or until meringue is lightly browned. Serve immediately.

Nutrition Facts : Calories 273.6, Fat 6.3, SaturatedFat 2.1, Cholesterol 8.9, Sodium 125.4, Carbohydrate 50.8, Fiber 0.7, Sugar 32.4, Protein 4.4

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