A lemon butter sauce and vanilla ice cream on a meringue shell gives this dessert a new twist on an old favorite.
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3 large Land O Lakes® Eggs (whites only)
1/4 teaspoon cream of tartar
6 tablespoons sugar
Lemon Butter Sauce
1 cup sugar
1/3 cup fresh lemon juice
6 tablespoons Land O Lakes® Butter
3 large Land O Lakes® Eggs (yolks only)
2 teaspoons freshly grated lemon zest
1 pint (2 cups) vanilla ice cream
Lemon slices, if desired
Heat oven to 300°F. Line baking sheet with parchment paper. Set aside.
Beat egg whites and cream of tartar in bowl at high speed until foamy. Continue beating, gradually adding sugar, 2-4 minutes or until glossy and stiff peaks form.
Spoon 8 (3-inch) meringue circles onto parchment paper-lined baking sheet. Build up sides to make a bowl shape on each circle. Bake 20-25 minutes or until meringues are golden. Turn oven off. Leave meringues in oven 1 hour. Remove from oven. Cool completely.
Combine 1 cup sugar, lemon juice, butter and egg yolks in 2-quart saucepan with whisk. Cook over medium heat, stirring constantly, 8-10 minutes or until mixture is slightly thickened. Stir in lemon zest. Refrigerate 1 hour.
Spoon ice cream and sauce into each meringue shell. Garnish with lemon slices, if desired. Serve immediately.
This recipe was developed using alternative flours and products labeled as “gluten-free.” The best source for additional information is the ingredient listing on product packaging. Learn about gluten-free baking.
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