Lemon Meringue Baked Alaska

Becky Luigart-Stayner

The layer of meringue insulates the ice cream mixture, keeping it from melting under the broiler.

Yield: 8 servings (serving size: 1 wedge)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 290
  • Calories from fat: 12%
  • Fat: 3.8g
  • Saturated fat: 1.4g
  • Monounsaturated fat: 1g
  • Polyunsaturated fat: 0.1g
  • Protein: 4.1g
  • Carbohydrate: 61.6g
  • Fiber: 0.9g
  • Cholesterol: 11mg
  • Iron: 0.6mg
  • Sodium: 105mg
  • Calcium: 51mg

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

Preparation

  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.
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