Lemon Baked Alaska Recipes

Steps:

• Combine the lemon juice and sugar in a small saucepan with 1/2 cup water. Bring to a boil, then reduce the heat to medium and simmer until the mixture is syrupy, 10 to 15 minutes. Transfer to a small bowl and set aside to cool.
• Make the ice cream cake: Brush a 5-by-9-inch loaf pan with vegetable oil and line with plastic wrap. Scoop the lemon sherbet into the pan and spread into an even layer. Top with the vanilla ice cream in an even layer. Place a piece of plastic wrap directly on the ice cream and press with your hands to smooth the surface and firmly pack the ice cream. Freeze 30 minutes.
• Uncover the ice cream and arrange the ladyfingers in a single layer on top, trimming them as needed to fit. Brush the ladyfingers with half of the prepared lemon syrup. Cover with plastic wrap and freeze until firm, at least 2 hours or overnight.
• Make the meringue: Beat the egg whites and cream of tartar in a large bowl with a mixer on medium-high speed until foamy, about 2 minutes. Gradually beat in the sugar, then increase the mixer speed to high and beat until stiff shiny peaks form, about 4 more minutes.
• Uncover the cake and invert onto a parchment-lined baking sheet; let the pan stand overturned until the cake slips out. Remove the plastic wrap and cover the cake completely with the meringue, using the back of a spoon to make swirly peaks. Freeze until firm, at least 2 more hours.
• Preheat the oven to 500 degrees F. Bake the cake until the meringue peaks are golden, 3 to 5 minutes, or brown the meringue with a kitchen torch. Let the cake soften 10 minutes at room temperature before slicing. Serve with the remaining lemon syrup for drizzling.

Steps:

• Spoon ice cream into a 1-1/2-qt. bowl lined with plastic wrap; freeze until firm. Line a greased 9-in. round baking pan with waxed paper; grease the paper and set aside. Place a clean kitchen towel over a wire rack; dust towel with confectioners' sugar. Set aside., In a large bowl, beat the eggs, 3 tablespoons water and vanilla. Gradually add 1/2 cup sugar, beating until thick and lemon-colored. Combine the flour, baking powder and salt; fold into egg mixture. , Gently spoon into prepared pan. Bake at 375° for 12-15 minutes or until cake springs back when lightly touched. Immediately run a knife around edge of pan; invert onto prepared wire rack. Gently peel off waxed paper; cool completely., In a large heavy saucepan, combine the egg whites, cream of tartar and remaining sugar and water; beat on low speed with a portable mixer for 1 minute. Continue beating over low heat until mixture reaches 160°, about 12 minutes. Remove from the heat. Add rum extract; beat until stiff peaks form and sugar is dissolved, about 4 minutes. , Place cake on an ungreased foil-lined baking sheet; unmold ice cream and place over cake. Immediately spread meringue over ice cream and cake, sealing it to foil; sprinkle with almonds. Freeze until ready to serve, up to 24 hours. , Just before serving, heat with a creme brulee torch or broil on lowest oven rack position for 3-5 minutes or until meringue is light browned. Serve immediately.

Steps:

• For the sorbet: Mash the sorbet in a 7- to 8-inch-diameter bowl, then form it into a dome inside the bowl. (You may use between 2 and 3 pints depending on the size of your bowl.) Smooth the top and cover with plastic. Freeze for 8 hours or up to overnight.
• For the cake: Preheat the oven to 425 degrees F. Use 1 tablespoon butter to grease a 9-inch round cake pan.
• Melt the remaining 5 tablespoons butter in a small pot over medium heat, then let cool. Sift together the flour, salt, baking powder and baking soda in a medium bowl. Combine the sour cream, sugar, milk, vanilla and egg in another bowl. Whisk until smooth. Add the flour mixture to the sugar mixture in small batches, whisking as you go to avoid the formation of lumps. Stir in the melted butter and whisk until smooth. Add the chocolate chips and stir to blend. Transfer the batter to the greased baking pan, then gently tap the sides of the pan so it is evenly distributed. Place the pan in the center of the oven and bake until a toothpick inserted in the center comes out clean, 40 to 45 minutes. Remove from the oven and let cool slightly, then use a knife to scrape around the sides of the cake pan and invert the cake from the pan onto a cooling rack, to cool completely.
• For the fruit: Stir together the strawberries and sugar in a medium bowl. Refrigerate for 30 minutes.
• For the meringue: Line a baking sheet with parchment paper. Whip the egg whites in a stand mixer fitted with the whisk attachment on medium speed until they gain volume, 2 to 3 minutes. Beat in the cream of tartar and the sugar, then whip until stiff peaks form and the whites are firm and glossy, 1 to 2 minutes more. Transfer the whites to a disposable pastry bag (or sealable plastic bag) fitted with a star tip.
• Assemble the dessert: When ready to serve, preheat the oven to 425 degrees F.
• Transfer the cake layer to a large, round, ovenproof serving platter. (You are building a dessert on top of this cake, so the platter should be larger than the cake.)
• Remove the sorbet from the freezer and run a paring knife around the edges. Fill a large bowl with warm water and gently lower the sorbet bowl into the warm water to loosen the sorbet. (Be careful not to let any water get into the sorbet bowl.) Invert the sorbet bowl onto the cake so the flat part of the sorbet lays on the cake and creates a sorbet dome. Working quickly, squeeze out the meringue in little spurts to cover the whole surface of the sorbet and cake with little egg white spikes. Have fun with it.
• Bake until the meringue hardens and browns slightly, 3 to 4 minutes. Spoon the fruit around the meringue, then pour the gin around the edges of the platter and carefully light the fruit liquid so it burns a ring around the dessert as you serve it. (Use extreme caution when igniting alcohol.)

Steps:

• Make the cake: Line a 9-by-5-by-3-inch loaf pan with plastic wrap or parchment paper, leaving an overhang.
• Put the sliced strawberries, sugar, and lime or lemon juice in a small bowl, stir and set aside for 2 hours while you put together the rest of the cake.
• Each type of ice cream has to be softened before you can use it, so, as you need it, cut it into hunks, put the pieces in a large bowl, and bash and beat them with a sturdy flexible spatula or wooden spoon until spreadable. If you're using homemade ice cream, you can take it straight from the ice cream maker.
• Soften the blueberry ice cream, then spread it evenly over the bottom of the loaf pan. Smooth the top. Cover, and freeze for at least 1 hour.
• Soften the vanilla ice cream, stir in the coconut, then smooth it over the blueberry ice cream. Level the top. Cover, and freeze for at least 1 hour.
• Drain the strawberries. Soften the strawberry ice cream, and stir the berries into it. Spread the ice cream over the vanilla layer, and smooth the top.
• Gently press ladyfingers into the soft ice cream to make a base layer; don't worry if you have some bare spots. Cover, and freeze until firm, at least 4 hours. (You can do this up to 1 week in advance of serving, if you'd like.)
• At least 1 hour (or up to 8 hours) before serving, make the meringue: Bring a few inches of water to a simmer in a large saucepan that can hold the bowl of a stand mixer or a large bowl that you can use with a hand mixer. Whisk the egg whites and sugar together in the bowl, place the bowl over the water - making sure it's not touching - and whisk until the sugar is completely dissolved and smooth. The mixture should be 160 degrees. Don't rush this; it needs about 10 minutes. If necessary, attach the bowl to the mixer, and fit with the whisk. Beat the meringue on medium-high speed for about 6 minutes, or until it's fluffy, glossy and holds stiff peaks.
• Unmold the ice cream cake onto a serving platter, one that is large enough to catch the kirsch, if you're using it, and peel away the plastic or paper. Using a spatula, cover the sides with a thick layer of meringue - creating swirls, if you'd like - and cover the top with a thinner one.
• Now you have a choice: You can pipe meringue spikes over the top, layer more meringue on top, and swirl or spike it with the back of a spoon, or make spikes by hand by pulling it into points with your fingers. Continue until you've got a pattern you like. Freeze the cake for at least 1 hour.
• To finish the cake, use a kitchen torch to brown the meringue on the top of the cake or use flaming kirsch: Put the kirsch in a small pan over low heat for about 2 minutes. Carefully light the kirsch with a long match. Slowly drizzle the flaming alcohol evenly over the entire cake, and watch it toast the meringue. It will burn off on its own.
• Cut into thick slices, and serve immediately. You can keep the cake covered and frozen for a day, but it's at its best the day it is made.

Steps:

• Heat the oven to 180C/160C fan/gas 4. Butter and line a 20cm cake tin. Beat together the butter and sugar using a hand whisk or freestanding mixer, for 5 mins until pale and fluffy. Beat in the vanilla and eggs, then fold through the flour, lemon zest and milk. Spoon the mixture into the tin, smooth over and bake for 18-20 mins until golden and firm to the touch. Leave to cool completely before starting the meringue.
• Whisk the egg whites to stiff peaks in a clean bowl, then add the sugar 1 tbsp at a time while whisking continuously, until you have a thick, glossy mixture that holds its shape when the beaters are lifted away from the bowl. Quickly beat in the vinegar.
• Remove the ice cream from the freezer 10 mins before you assemble to soften slightly. Place the sponge on a serving plate. Spread the jam over the top of the sponge in an even layer. Scoop balls of the ice cream into a mound in the middle of the sponge, leaving a 1-2cm gap of sponge around the edge. Gently smooth the side and top of the ice cream with a palette knife. Spoon and swirl the meringue around the outside of the ice cream and cake base with a large spoon. Use a blow torch to evenly brown the outside of the meringue, if you have one. Cut into wedges to serve.

Steps:

• Cook cake mix as directed in layers, but this recipe only uses 1 layer.
• Place the layer on an oven proof plate.
• The day before, or early in the day, poke holes in the cake and pour brandy over the cake and sprinkle with sugar.
• Just before serving, beat egg whites until very stiff and add sugar gradually and continue to beat until it stand in peaks.
• Place mounds of ice cream (shape in half balls) on top of layer and cover completely with meringue.
• Place in preheated hot oven until it browns (about 10 minutes.) At the table, add 2 oz.
• brandy to the tray and light.

Steps:

• In a heavy saucepan, melt butter; add sugar, lemon juice, lemon peel and salt.
• Stir in eggs and yolks; cook and stir for 10 to 12 minutes or until mixture is thickened and thermometer reads 160*F.
• Cool completely.
• Refrigerate until chilled.
• Spread half of the ice cream in the pastry shell.
• Top with Lemon mixture and remaining ice cream.
• Cover and freeze overnight.
• In a heavy saucepan over low heat, combine the egg whites, sugar and cream of tartar.
• With a portable mixer, beat on low speed for 1 minute.
• Contine beating over low heat until mixture reaches 160*F, about 12 minutes.
• Remove from heat.
• Add the vanilla and beat until stiff peaks form.
• Immediately spread over frozen pie.
• Bake at 450*F for 3 to 5 minutes or until lightly browned.
• Serve immediately.