My family did not like this pie as is at all but with serious changes they love it. First I made a real crust out of either crushed graham crackers or vanilla wafers and butter- so much better and easier to serve. Forget the sorbet and just use your favorite ice cream. For special occasions make layers of different ice cream. The original meringue is perfect.
Lemon Meringue Baked Alaska
The layer of meringue insulates the ice cream mixture, keeping it from melting under the broiler.
Yield: 8 servings (serving size: 1 wedge)
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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
- 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.
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