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Since it’s June and it’s so freaking hot out I thought it would be a great idea to make something tangy, creamy, and cold: lemon baked Alaska.
This baked Alaska starts off with a pound cake base (that I may have bought from the store). On top of the base is a lovely dome of lemon ice cream that is stuffed with a light cream cheese mousse to help balance off all of the tang from the lemon. And to top it all off, a beautifully toasted meringue. It is so good, it reminds me of a orange creamsicle, but lemon flavored! I suggest making this dessert for a summer night barbecue that your family can enjoy on a hot night.
Toasting the Meringue
Now when it comes to toasting the meringue, don’t do what I did. Please don’t. I read that you can use a broiler to brown it if you don’t have a torch (which I do have, but didn’t feel like hunting down a propane canister all over Minneapolis just to use it). J figured “oh, I have a broiler in my oven! I’ll use that instead.” Well instead of getting a beautiful golden brown all over the baked Alaska, it only slightly burned the top.
Stupid. Annoying. Piece. Of. Crap.
So please use a torch! Or if you have a different method, then let me know in the comments! I’m always looking to learn new techniques from others.
Products I recommend.
Above are some products that I personally use and recommend for this recipe and to have for everyday use. I highly recommend starting off with the cuisinart ice cream machine as your first ice cream maker. It’s the cheapest one on amazon and I personally use it and love it! I also suggest getting a reusable ice cream container as well, it’s dishwasher safe and you can use it over and over again!
lemon baked alaska
- 6 inch round pound cake (i bought mine from the store. you can always make your own favorite pound cake recipe too!)
- 1 tbsp cream cheese
- 1/4 tsp vanilla
- 3 tbsp powdered sugar
- 1/3 cup heavy cream
- 1/2 cup heavy cream
- 1 1/3 cup half and half
- 1/2 cup lemon juice
- 2 tsp lemon zest
- 1 1/3 cup granulated sugar split
- pinch salt
- 2 tsp vanilla extract
- 3 egg yolks
- 3 egg whites
- 1/3 cup granulated sugar
- 1/4 tsp cream of tartar
- 1/4 tsp vanilla extract
- pinch of salt
- in a small bowl with a hand-held mixer, whip the cream cheese, vanilla, and powdered sugar until smooth. add in the heavy cream and whip until stiff peaks form. place the mousse into a silicone mold or a small bowl with plastic wrap and place into the freezer until solid.
- place the half and half, heavy cream, lemon juice, lemon zest, pinch of salt, and 1 cup of the granulated sugar into a pot and bring to a boil. in a bowl, whisk together the egg yolks, vanilla, and the remaining 1/3 cup of sugar. once the milk mixture is at a boil, slowly pour into the egg yolks whisking at the same time to prevent the eggs to scramble. strain the base through a fine mesh sieve and place into the fridge over night. turn the ice cream base following the instructions of your ice cream machine. put 3/4 of the ice cream into a cereal size bowl lined with plastic wrap or tinfoil, place the small dome of frozen cream cheese mousse into the center, and then place the rest of the lemon ice cream on top and smooth out with a spatula. freeze overnight until solid.
- place the egg whites, cream of tartar, vanilla, and salt in the bowl of an electric mixer fitted with a whisk attachment. start on low speed and slowly sprinkle the sugar into the egg whites. once all of the sugar is added, increase the speed to high and let whip until stiff peaks form, about 5 minutes.
- place the pound cake on serving platter. carefully un-mold the ice cream and place on top of the cake. if you haven’t made the meringue yet, place the cake and ice cream into the freezer and make the meringue. once the meringue is made, pipe of frost it onto the ice cream and down to cover the cake so nothing is exposed. using your torch, lightly brown the meringue. serve right away.