BAKED ALASKA LEMONS
"If you're in the market for a show-stopper dessert, look no further than Baked Alaska Lemons. The recipe uses the lemon shell as a container for lemon sorbet. It's topped with meringue that's browned under the broiler or with a small blow torch."
8 small lemons
1 pint lemon sorbet, slightly softened
3 large egg whites, room temperature
2/3 cup sugar
1/8 teaspoon cream of tartar
TO FILL THE LEMONS (UP TO 1 WEEK AHEAD):
Cut thin piece off end of each lemon to make flat base. Cut 1/3-inch piece off other end. Use small sharp paring knife and grapefruit spoon to scoop out lemon flesh and make clean shell. Freeze until solid, about 30 minutes.
Fill each lemon shell with sorbet. Blot cut edge of rind with paper towel. Freeze until solid. Can be kept in the freezer a week ahead, covered airtight.
TO ADD MERINGUE (UP TO 5 DAYS AHEAD):
Put rack about 7 inches under broiler element; heat broiler.
Use mixer with whisk attachment to beat egg whites, sugar and cream of tartar on medium-high speed until stiff peaks form, about 3 minutes.
Top each lemon with meringue, dividing evenly. Make sure meringue seals cut edges of lemon. Set lemons on baking sheet.
Broil until meringue is singed, turning as necessary, about 30 to 60 seconds. Alternatively, use propane torch. Freeze lemons. Can be kept frozen, loosely covered with plastic wrap, up to 5 days.
TO SERVE:
Let lemons rest at room temperature 20 minutes before serving.
Makes 8 servings
Source: Abby Mandel to The Dallas Morning News, April 3, 2002 |