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.

LEMONY BAKED ALASKA WITH STRAWBERRIES

Steps:

• For the sorbet: Mash the sorbet in a 7- to 8-inch-diameter bowl, then form it into a dome inside the bowl. (You may use between 2 and 3 pints depending on the size of your bowl.) Smooth the top and cover with plastic. Freeze for 8 hours or up to overnight.
• For the cake: Preheat the oven to 425 degrees F. Use 1 tablespoon butter to grease a 9-inch round cake pan.
• Melt the remaining 5 tablespoons butter in a small pot over medium heat, then let cool. Sift together the flour, salt, baking powder and baking soda in a medium bowl. Combine the sour cream, sugar, milk, vanilla and egg in another bowl. Whisk until smooth. Add the flour mixture to the sugar mixture in small batches, whisking as you go to avoid the formation of lumps. Stir in the melted butter and whisk until smooth. Add the chocolate chips and stir to blend. Transfer the batter to the greased baking pan, then gently tap the sides of the pan so it is evenly distributed. Place the pan in the center of the oven and bake until a toothpick inserted in the center comes out clean, 40 to 45 minutes. Remove from the oven and let cool slightly, then use a knife to scrape around the sides of the cake pan and invert the cake from the pan onto a cooling rack, to cool completely.
• For the fruit: Stir together the strawberries and sugar in a medium bowl. Refrigerate for 30 minutes.
• For the meringue: Line a baking sheet with parchment paper. Whip the egg whites in a stand mixer fitted with the whisk attachment on medium speed until they gain volume, 2 to 3 minutes. Beat in the cream of tartar and the sugar, then whip until stiff peaks form and the whites are firm and glossy, 1 to 2 minutes more. Transfer the whites to a disposable pastry bag (or sealable plastic bag) fitted with a star tip.
• Assemble the dessert: When ready to serve, preheat the oven to 425 degrees F.
• Transfer the cake layer to a large, round, ovenproof serving platter. (You are building a dessert on top of this cake, so the platter should be larger than the cake.)
• Remove the sorbet from the freezer and run a paring knife around the edges. Fill a large bowl with warm water and gently lower the sorbet bowl into the warm water to loosen the sorbet. (Be careful not to let any water get into the sorbet bowl.) Invert the sorbet bowl onto the cake so the flat part of the sorbet lays on the cake and creates a sorbet dome. Working quickly, squeeze out the meringue in little spurts to cover the whole surface of the sorbet and cake with little egg white spikes. Have fun with it.
• Bake until the meringue hardens and browns slightly, 3 to 4 minutes. Spoon the fruit around the meringue, then pour the gin around the edges of the platter and carefully light the fruit liquid so it burns a ring around the dessert as you serve it. (Use extreme caution when igniting alcohol.)

BAKED ALASKA

Steps:

• Line the bottom and sides of an 8-inch round mixing bowl or deep 8-inch square container with foil. Spread ice cream in container, packing firmly. Cover and freeze 8 hours or until firm.
• Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x8 inch pan.
• Prepare cake mix with egg and almond extract. Pour into prepared pan.
• Bake in preheated oven according to package instructions, until center of cake springs back when lightly touched.
• Beat egg whites with cream of tartar, salt and sugar until stiff peaks form.
• Line a baking sheet with parchment or heavy brown paper. Place cake in center. Turn molded ice cream out onto cake. Quickly and prettily spread meringue over cake and ice cream, all the way to paper to seal. Return to freezer 2 hours.
• Preheat oven to 425 degrees F (220 degrees C).
• Bake the Alaska on the lowest shelf, 8 to 10 minutes, or until meringue is lightly browned. Serve at once.

LEMON BAKED ALASKA

Steps:

• In a heavy saucepan, melt butter; add sugar, lemon juice, lemon peel and salt.
• Stir in eggs and yolks; cook and stir for 10 to 12 minutes or until mixture is thickened and thermometer reads 160*F.
• Cool completely.
• Refrigerate until chilled.
• Spread half of the ice cream in the pastry shell.
• Top with Lemon mixture and remaining ice cream.
• Cover and freeze overnight.
• In a heavy saucepan over low heat, combine the egg whites, sugar and cream of tartar.
• With a portable mixer, beat on low speed for 1 minute.
• Contine beating over low heat until mixture reaches 160*F, about 12 minutes.
• Remove from heat.
• Add the vanilla and beat until stiff peaks form.
• Immediately spread over frozen pie.
• Bake at 450*F for 3 to 5 minutes or until lightly browned.
• Serve immediately.

SWISS MERINGUE FOR TRADITIONAL BAKED ALASKA

Steps:

• Fill medium saucepan one quarter full with water. Set the saucepan over medium heat and bring water to a simmer.
• Combine egg whites, sugar, and cream of tartar in the heatproof bowl of electric mixer and place over saucepan. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 3 1/2 minutes. Test by rubbing between your fingers.
• Transfer bowl to electric mixer fitted with the whisk attachment, and whip, starting on low speed, gradually increasing to high until stiff, glossy peaks form, about 10 minutes. Add vanilla, and mix until combined. Use meringue 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.