Lemon Meringue Baked Alaska |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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The layer of meringue insulates the ice cream mixture, keeping it from melting under the broiler. Ingredients:
32 vanilla wafers |
2 cups vanilla low-fat ice cream, softened |
2 cups lemon sorbet, softened |
4 large egg whites |
1 cup sugar |
1/4 cup water |
1 tablespoon grated lemon rind |
Directions:
1. Line bottom and sides of a 9-inch deep-dish pie plate with wafers; set aside.
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.
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.
4. Preheat broiler.
5. Broil frozen pie for 1 minute or until meringue is lightly browned. Serve immediately.
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