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Recipe by My Kosher Recipe Contest

Lemon Meringue (Light It Up) Baked Alaska

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Parve Parve
Medium Medium
6 Servings
Allergens
2 Hours, 30 Minutes
Diets

No Diets specified

Submitted by Leah Ellman

Ingredients

Cake

  • 4 eggs

  • 1/8 cup lemon juice

  • 1/8 cup orange juice

  • 1/4 teaspoon vanilla extract

  • 1 cup sugar

  • 1 and 1/3 cups flour

  • 1 teaspoon baking powder

  • 1/3 cup oil

Lemon Curd

  • 1 cup sugar

  • 1/4 cup cornstarch

  • 1 and 1/2 cups cold water

  • 3 egg yolks

  • 1/4 cup lemon juice

  • 1 tablespoon oil

Meringue

  • 4 egg whites

  • 1/3 cup oil

  • 1 tablespoon sugar

Ice Cream

  • store-bought vanilla ice cream

Directions

Prepare the Ice Cream Layer

1.

Allow vanilla ice cream to defrost slightly until it can be spread.

2.

Put vanilla ice cream into a large bowl, spreading it and patting it down until smooth. Freeze until firm.

Prepare the Cake

1.

Mix eggs, vanilla, oil, orange juice, and lemon juice together.

2.

Add dry ingredients.

3.

Put into a round baking pan and bake at 350 degrees Fahrenheit for 30 minutes.

Prepare the Lemon Curd

1.

Mix egg yolks, corn starch, sugar, and water together in a small saucepan over medium heat.

2.

Once boiling and thickening slightly, add oil and lemon juice.

3.

Continue stirring constantly until mixture is thickened and custard-like. Set aside to cool.

Prepare the Meringue

1.

Beat egg whites and sugar together until stiff peaks form.

To Assemble the Baked Alaska

1.

Turn the cake out onto a serving plate.

2.

Spread curd on top of cake in an even layer. Remove ice cream from freezer and invert over lemon curd, forming a dome-shaped ball of ice cream.

3.

Cover the cake/ice cream dome fully in meringue, using either a spatula or a piping bag with a tip.

4.

Once the baked alaska is complete and ready to be served, use a mini blow torch to brown the meringue. Enjoy this LICHTIGEN Chanuka treat!

Lemon Meringue (Light It Up) Baked Alaska

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