Lemon Baked Alaska
Lemon Baked Alaska combines tangy lemon flavors with creamy ice cream, topped with browned meringue, making it a stunning and delightful dessert perfect for special occasions.
Ingredients
Instructions
- Melt butter in a saucepan and add lemon juice, salt, and sugar.
- Beat egg yolks with the egg and add to the butter mixture.
- Cook the mixture until thick, then cool.
- Spread 1 pint of vanilla ice cream in the baked pastry shell and freeze.
- Pour half of the lemon sauce over the ice cream layer.
- Freeze until firm, then add another layer of ice cream and lemon sauce and freeze again.
- Beat egg whites with cream of tartar until soft peaks form.
- Gradually add sugar and continue beating until stiff peaks form.
- Spread the meringue over the frozen dessert and bake in a very hot oven until browned.
- Freeze until ready to serve. Will keep well for a couple of weeks in the freezer.
Tips & Substitutions
For a lighter meringue, ensure your mixing bowl is completely clean and dry before whipping the egg whites. If you don't have cream of tartar, lemon juice can be a good substitute. You can add a bit of lemon zest for extra flavor in the lemon sauce. If you're short on time, store-bought meringue can be used as a shortcut.
Serving Suggestions
Serve Lemon Baked Alaska as a stunning dessert for any occasion. Pair it with fresh berries or a drizzle of berry coulis for a colorful contrast. It also goes well with a light salad like Pineapple Waldorf Salad(Adapted From "Dole" Pineapple Recipe.) to balance the sweetness. Consider topping with additional lemon zest for an extra pop of flavor.
Storage & Reheating
Lemon Baked Alaska can be stored in the freezer for up to two weeks. To prevent freezer burn, wrap it tightly in plastic wrap or aluminum foil. When you're ready to serve, there's no need to reheat it; simply slice it while frozen and let it sit at room temperature for a few minutes to soften slightly.
Nutrition & Diet Analysis (per serving)
Each serving of Lemon Baked Alaska contains roughly 1602 calories, with 8g protein, 111g carbohydrates, and 126g fat. It is an excellent source of potassium (80% of the Daily Value) and calcium (21% of the Daily Value), and a good source of protein and iron.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different flavor of ice cream?
Yes, feel free to experiment with different flavors of ice cream, such as lemon, raspberry, or even chocolate, to create a unique twist on the classic Lemon Baked Alaska. Just ensure the chosen flavor complements the lemon sauce for a harmonious taste.
What can I do if my meringue isn't forming stiff peaks?
If your meringue isn't reaching stiff peaks, make sure that no yolk is mixed in with the egg whites and that your bowl is clean and dry. Adding a bit more cream of tartar can also help stabilize the meringue as you whip it.
How do I know when the meringue is browned enough?
Keep a close eye on the meringue while baking. It should be a light golden brown when done. If it browns too quickly, you can cover it loosely with foil to prevent burning while ensuring the rest of the dessert bakes properly.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).