Description
Impress your guests with a dessert that looks like it belongs in a bakery window. This Lemon Curd Bombe Alaska is tangy, creamy, and golden on top for maximum wow factor.
Ingredients
-
1 pint lemon sorbet or lemon ice cream
-
1 cup homemade or store-bought lemon curd
-
4 large egg whites
-
1 cup granulated sugar
-
1 teaspoon vanilla extract
-
1 tablespoon cornstarch (optional)
-
1 sponge cake round or pound cake, 8 inches
-
Zest of 1 lemon
Instructions
-
Line a bowl with plastic wrap and place the cake at the bottom. Freeze 30 minutes.
-
Add softened lemon sorbet or ice cream over the cake. Smooth and freeze 1–2 hours.
-
Spread lemon curd over frozen ice cream. Freeze 30–60 minutes.
-
Beat egg whites until foamy, gradually add sugar until stiff, glossy peaks form, then fold in vanilla and cornstarch.
-
Cover the frozen bombe completely with meringue.
-
Brown meringue with a kitchen torch or in a 450°F oven for 2–3 minutes.
-
Slice with a hot knife, garnish with lemon zest, and serve immediately.
- Prep Time: 15 mins
- Cook Time: 25mins
- Category: Baking
- Cuisine: American