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Lemon Meringue Baked Alaska

Becky Luigart-Stayner
Yield 8 servings (serving size: 1 wedge)
The layer of meringue insulates the ice cream mixture, keeping it from melting under the broiler.

Ingredients

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

Nutrition Information

  • calories 290
  • caloriesfromfat 12 %
  • fat 3.8 g
  • satfat 1.4 g
  • monofat 1 g
  • polyfat 0.1 g
  • protein 4.1 g
  • carbohydrate 61.6 g
  • fiber 0.9 g
  • cholesterol 11 mg
  • iron 0.6 mg
  • sodium 105 mg
  • calcium 51 mg

How to Make It

  1. Line bottom and sides of a 9-inch deep-dish pie plate with wafers; set aside.

  2. 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.

  3. 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.

  4. Preheat broiler.

  5. Broil frozen pie for 1 minute or until meringue is lightly browned. Serve immediately.