Lemon Baked Alaska Recipe: A Delectable Frozen Dessert
This Lemon Baked Alaska is a stunning and refreshingly tangy frozen dessert that combines a citrusy lemon curd, creamy vanilla ice cream, and a luscious meringue topping. It’s an irresistible choice for those seeking a show-stopping dessert. While it requires some advance preparation, the result is well worth the wait! Perfect for special occasions, this dessert is a unique twist on the classic ice cream cake.
Ingredients and Nutritional Information
| Ingredient | Quantity |
|---|---|
| Butter | 6 tablespoons |
| Sugar | 1 cup |
| Lemon Juice | 1/3 cup |
| Lemon Rind (zest) | 1 whole lemon |
| Salt | 1/8 teaspoon |
| Eggs (whole) | 2 large eggs |
| Egg Yolks | 2 yolks |
| Vanilla Ice Cream | 2 quarts |
| Sugar (for meringue) | 1 1/2 cups |
| Cream of Tartar | 1/2 teaspoon |
| Egg Whites | 5 large egg whites |
| Vanilla Extract | 1 teaspoon |
| Nutritional Information (Per Serving) | Value |
|---|---|
| Calories | 577.8 kcal |
| Total Fat | 28 g |
| Saturated Fat | 15.2 g |
| Cholesterol | 170.5 mg |
| Sodium | 339.8 mg |
| Total Carbohydrates | 75.4 g |
| Fiber | 1 g |
| Sugar | 64.8 g |
| Protein | 9 g |
Instructions
1. Preparing the Lemon Curd
- In a heavy-bottomed saucepan, melt the butter over medium heat.
- Once melted, add 1 cup of sugar, 1/3 cup of freshly squeezed lemon juice, the zest of 1 lemon, and 1/8 teaspoon of salt. Stir to combine.
- In a separate bowl, whisk together 2 whole eggs and 2 yolks until smooth. Gradually stir this mixture into the saucepan.
- Cook over medium heat, stirring constantly, for 10 to 12 minutes or until the mixture thickens and reaches a temperature of 160Β°F.
- Remove from heat and let cool completely. Transfer to a container and refrigerate until chilled.
2. Assembling the Ice Cream Layer
- Spread half of the vanilla ice cream into a pre-baked pastry shell, smoothing it evenly with a spatula.
- Top with the chilled lemon curd, spreading it evenly across the layer of ice cream.
- Add the remaining vanilla ice cream on top of the lemon curd, smoothing it into an even layer.
- Cover the assembled dessert tightly and freeze overnight to allow it to set completely.
3. Making the Meringue Topping
- In a heatproof bowl or a double boiler, combine the 5 large egg whites, 1 1/2 cups of sugar, and 1/2 teaspoon of cream of tartar.
- Place the bowl over simmering water, ensuring the bottom does not touch the water. Using a hand mixer on low speed, beat the mixture for 1 minute.
- Continue beating over low heat until the mixture reaches a temperature of 160Β°F, about 12 minutes.
- Remove from heat and add 1 teaspoon of vanilla extract. Beat the mixture on high speed until stiff peaks form.
4. Final Assembly and Baking
- Preheat your oven to 450Β°F.
- Immediately spread the meringue over the frozen pie, ensuring the entire surface is covered and the edges are sealed to prevent melting. Create decorative peaks with the back of a spoon or spatula.
- Bake in the preheated oven for 3 to 5 minutes or until the meringue is lightly browned. Watch closely to avoid overbaking.
- Serve immediately for a perfect contrast between the cold, creamy interior and the warm, fluffy meringue exterior.
Tips for Success
- Plan Ahead: This dessert requires overnight freezing, so make sure to start a day in advance.
- Use Fresh Lemons: Fresh lemon juice and zest make a significant difference in flavor.
- Thermometer is Key: For both the lemon curd and meringue, a cooking thermometer ensures precision and safety.
- Serving Tip: Use a sharp, hot knife to slice the Baked Alaska for clean, beautiful portions.
Lemon Baked Alaska is a dessert that truly impresses with its vibrant flavors and stunning presentation. Whether itβs a festive occasion or a family gathering, this recipe is bound to leave everyone in awe!
