Lemon Baked Alaska

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

1. In a large saucepan, combine the sugar, eggs, lemon juice and salt. Cook and stir over medium heat until mixture reaches 160u0b0 or is thick enough to coat the back of a metal spoon. Stir in butter and lemon zest until blended. 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 small heavy saucepan, combine the egg whites, sugar and cream of tartar. With a hand mixer, beat on low speed for 1 minute. Continue beating over low heat until egg mixture reaches 160u0b0, about 12 minutes.
4. Remove from the heat. Add vanilla; beat until stiff peaks form. Immediately spread over frozen pie. Bake at 450u0b0 for 3-5 minutes or until lightly browned. Serve immediately.

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

Taken from www.tasteofhome.com/recipes/lemon-baked-alaska/ (may not work)