Sunday, March 8, 2009

Lemon Meringue Baked Alaska

The layer of meringue insulates the ice cream mixture, keeping it from melting under the broiler.

8 servings (serving size: 1 wedge)
* 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

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.

Nutritional Information
Calories: 290 (12% from fat)
Fat: 3.8g (sat 1.4g,mono 1g,poly 0.1g)
Protein: 4.1g
Carbohydrate: 61.6g
Fiber: 0.9g
Cholesterol: 11mg
Iron: 0.6mg
Sodium: 105mg
Calcium: 51mg

source by:
recipes by: Lorrie Corvin, Cooking Light
Becky Luigart-Stayner


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