Lemon Baked Alaska

• 6 tablespoons butter
• 1 cup sugar
• 1/3 cup lemon juice
• 1 teaspoon grated lemon peel
• 1/8 teaspoon salt
• 2 eggs
• 2 egg yolks, lightly beaten
• 1-1/2 quarts vanilla ice cream, softened
• 1 pastry shell (9 inches), baked
• Meringue:
• 5 egg whites
• 1/2 cup plus 2 tablespoons sugar
• 1/2 teaspoon cream of tarter
• 1 teaspoon vanilla extract

1. In a heavy saucepan, melt butter; add sugar, lemon juice, lemon peel and salt. Stir in eggs and yolks; cook and stir for 10-12 minutes or until mixture is thickened and a thermometer reads 160 degrees. Cool completely. Refrigerate until chilled.
2. Spread half of the ice cream into pastry shell. Top with lemon mixture and remaining ice cream. Cover and freeze overnight.
3. In a heavy sauce pan, over low heat, combine the egg whites, sugar and cream of tarter. With a portable mixer, beat on low speed for 1 minute. Continue beating over low heat until mixture reaches 160 degrees, about 12 minutes.
4. Remove from heat. Add vanilla; beat until stiff peaks form. Immediately spread over frozen pie. Bake at 450 F. for 3-5 minutes or until lightly browned. Serve immediately. Yield: 8-10 servings.
5. See other recipes at: www.havefunbaking.com
6. And check out: www.lovetobakeandcook.blogspot.com

butter, sugar, lemon juice, salt, eggs, egg yolks, vanilla ice cream, pastry shell, meringue, egg whites, sugar, cream of tarter, vanilla

Taken from www.epicurious.com/recipes/member/views/lemon-baked-alaska-50092758 (may not work)