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Lemon Meringue Baked Alaska Recipe

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This recipe for Lemon Meringue Baked Alaska, by , is from The Kloss Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Karen Moilanen
Added: Thursday, February 7, 2008

Category:
Category:

Ingredients:  
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 tbsp. grated lemon rind

Directions:
Directions:
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;p 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, and 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 degrees. 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.

Number Of Servings:
Number Of Servings:
8 servings
Personal Notes:
Personal Notes:
You can substitute Cool Whip with lemon peel for the meringue.

This came from Cooking Light.

 

 

 

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