Lemon Meringue Baked Alaska Recipes

LEMON BAKED ALASKA

Steps:

• In a large saucepan, combine the sugar, eggs, lemon juice and salt. Cook and stir over medium heat until mixture reaches 160° or is thick enough to coat the back of a metal spoon. Stir in butter and lemon zest until blended. Cool completely. Refrigerate until chilled., Spread half of the ice cream into pastry shell. Top with lemon mixture and remaining ice cream. Cover and freeze overnight., In a small heavy saucepan, combine the egg whites, sugar and cream of tartar. With a hand mixer, beat on low speed for 1 minute. Continue beating over low heat until egg mixture reaches 160°, about 12 minutes. , Remove from the heat. Add vanilla; beat until stiff peaks form. Immediately spread over frozen pie. Bake at 450° for 3-5 minutes or until lightly browned. Serve immediately.

LEMON MERINGUE BAKED ALASKA

Steps:

• 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.