Lemon Meringue Baked Alaska

Lemon Meringue Baked Alaska Recipe
Becky Luigart-Stayner
The layer of meringue insulates the ice cream mixture, keeping it from melting under the broiler.


8 servings (serving size: 1 wedge)

Recipe from

Cooking Light

Nutritional 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


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


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.

Lorrie Corvin,

Cooking Light

August 2005
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