LEMON MERINGUE BAKED ALASKA

LEMON MERINGUE BAKED ALASKA
LEMON MERINGUE BAKED ALASKA

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • FOR CAKE---

  • 1/2

    cup lemon juice

  • 1/2

    cup sugar

  • Oil

  • 1 1/2

    quarts lemon sherbet

  • 1 1/2

    pints vanilla ice cream

  • 8

    soft ladyfingers

  • FOR MERINGUE---

  • 6

    egg whites

  • Pinch of cream of tartar

  • 1

    cup sugar

Directions

MAKES 8 SERVINGS. Combine juice and sugar in a pan with 1/2 cup water. Bring to a boil, simmer until mixture is syrupy. Transfer to a bowl, set aside. MAKE CAKE---Brush a loaf pan with oil, line with plastic. Scoop sherbet into pan. Top with ice cream. Place a piece of plastic on ice cream, press to pack. Freeze 30 min. Uncover ice cream, arrange ladyfingers on top. Brush ladyfingers with half of the lemon syrup. Cover with plastic, freeze 2 hours. MAKE MERINGUE---Beat egg whites and cream of tartar in a bowl until foamy. Beat in sugar until stiff peaks form. Uncover cake, invert onto a parchment lined baking sheet. Remove plastic, cover cake with meringue making swirly peaks. Freeze 2 hours. HEAT oven to 500 degrees. Bake cake until meringue peaks are golden 5 min. Let cake soften 10 min. before slicing. SERVE with remaining lemon syrup for drizzling & ENJOY...

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