Lemon Meringue Baked Alaska

Name: Lemon Meringue Baked Alaska
Yield: 8 servings (serving size: 1 wedge)
Ingredients: 32 vanilla wafers; 2 cups vanilla low-fat ice cream, softened; 2 cups lemon sorbet, softened; 4 large egg whites; 1 cup sugar; ¼ cup water; 1 tablespoon grated lemon rind

4 Ratings
1 Review

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

By Lorrie Corvin

Recipe by Cooking Light August 2005

Gallery

Credit: Becky Luigart-Stayner

Recipe Summary

Yield:

8 servings (serving size: 1 wedge)

Nutrition Info

Ingredients

32 vanilla wafers
2 cups vanilla low-fat ice cream, softened
2 cups lemon sorbet, softened
4 large egg whites
1 cup sugar
¼ cup water
1 tablespoon grated lemon rind

Directions

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

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Step 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.
Step 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.
Step 4
Preheat broiler.
Step 5
Broil frozen pie for 1 minute or until meringue is lightly browned. Serve immediately.

Nutrition Facts

Per Serving:

290 calories; calories from fat 12%; fat 3.8g; saturated fat 1.4g; mono fat 1g; poly fat 0.1g; protein 4.1g; carbohydrates 61.6g; fiber 0.9g; cholesterol 11mg; iron 0.6mg; sodium 105mg; calcium 51mg.

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SuchAGoodCook

06/24/2010

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.

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