Lemon Baked Alaska
Yield
8 servingsPrep
30 minCook
40 minReady
1 daysLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
cake mix, lemon
|
* |
| 2 | tablespoons |
sugar
|
|
| 1 | ounce |
brandy
|
|
| 2 | quarts |
lemon ice cream
|
* |
| 4 | each |
egg whites
|
*
|
| ¾ | cup |
powdered sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
cake mix, lemon
|
* |
| 3E+1 | ml |
sugar
|
|
| 28.9 | ml/g |
brandy
|
|
| 2 | quarts |
lemon ice cream
|
* |
| 4 | each |
egg whites
|
*
|
| 177 | ml |
powdered sugar
|
|
Directions
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. At the table, add 2 oz. brandy to the tray and light. Serves 8 to 10.
