Baked Alaska Lemons
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Is there a cook alive who doesn’t love lemon?
One squeeze and it elevates a thyme vinaigrette, transforming a fall salad.
Lemon curd captures the essence of the fruit, the intense combination of zest and juice brightening a rich base made with eggs and butter. It’s a simple formula--but nothing else packs the same silky punch, whether the lemon curd is spread on pound cake, scones or muffins, or folded into whipped-cream toppings and vanilla puddings.
And for those who really worship lemon there’s the Baked Alaska Lemon, a light dessert that uses the lemon shell as a container for lemon sorbet and is topped with swirl of meringue. It’s a refreshing conclusion to a meal, quick and easy and make-ahead.
Looks great too.
Cut a thin piece off the end of each lemon to make a flat base. Cut a 1/3-inch piece off the other end. Use a small, sharp paring knife and grapefruit spoon to scoop out the lemon flesh and make a clean shell. Freeze until solid, about 30 minutes.
Fill each with sorbet. Blot the cut edges of the rinds with a paper towel. Freeze until solid. (These can be kept a week ahead, covered airtight.)
Place a rack about 7 inches under the broiler element; heat the broiler.
Use a mixer to beat the egg whites, sugar and cream of tartar on medium-high speed until stiff peaks form, about 3 minutes. Spoon the meringue into a pastry bag fitted with star tip. Top each lemon with the meringue, dividing evenly. Make sure the meringue seals cut the edges of the lemon. Set the lemons on a baking sheet.
Broil until the meringue is singed, turning as necessary, about 30 to 60 seconds. Alternatively, use a propane torch. Freeze the lemons. (These 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.
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