We simply cannot step away from this lemon meringue pie baked Alaska dessert! It is absolutely refreshing and simply sublime! Trust us. You won’t be able to resist!
Lemon meringue pie baked Alaska
Lemon curd ice cream
- 125g castor sugar
- 3 egg yolks
- 700ml cream
- 1 vanilla pod, seeds scraped out
- 150g lemon curd
- 1 layer shop-bought sponge cake
- 3 egg whites
- 100g castor sugar
- 2,5ml (½ tsp) white wine vinegar
Line a loaf tin (900g) with plastic wrap.
For the ice cream, beat the sugar with the egg yolks until light and fluffy. Heat the cream with the vanilla pod and seeds until just below boiling point. Whisking continuously, pour the hot cream over the egg yolks. Return the custard to the heat and allow to cook until just thickened, 5 – 7 minutes. Make sure the mixture does not boil.
Place the mixture in a container and freeze until semi-frozen, 2 – 3 hours. Remove from the freezer and stir through swirls of the lemon curd. Return ice cream to the freezer, top with the layer of sponge and allow to freeze completely, 6 hours or overnight.
For the meringue, whisk the egg whites until soft peaks form. Gradually add the castor sugar and vinegar, and beat until the mixture is smooth and glossy.
Preheat the grill to high.
Remove the ice-cream loaf from the freezer and carefully turn out onto a baking tray lined with baking paper. Using a palette knife, cover the top and sides with meringue mixture.
Place under the grill until the edges begin to caramelise and turn golden brown, about 1 minute. Serve immediately.