Lemon-Raspberry Baked Alaska with Curd
A refreshing twist featuring lemon curd-soaked cake, tangy raspberry ice cream, and a delicate meringue that shatters like glass. This general-inspired desserts ready in about 38 minutes layers lemon curd, (1-inch cubes) vanilla cake, large egg whites into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 365 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1/2 cup lemon curd
- 1 cup (1-inch cubes) vanilla cake
- 2 cups (chilled, 1-inch cubes) raspberry ice cream
- 3 large egg whites
- 1/2 cup granulated sugar
- 2 tsp lemon zest
- 1 tbsp lemon juice
Instructions
- Step 1: Spread 1/2 cup lemon curd evenly over the bottom of a 6-inch springform pan. Press 1 cup vanilla cake cubes firmly into the curd, then layer with 2 cups chilled raspberry ice cream cubes, smoothing the top until even.
- Step 2: In a clean bowl, beat 3 large egg whites until foamy. Gradually add 1/2 cup granulated sugar while beating on medium-high until stiff peaks form. Fold in 2 tsp lemon zest and 1 tbsp lemon juice until fully incorporated and glossy.
- Step 3: Carefully spread the meringue mixture over the ice cream, sealing all edges to the pan. Use a fork to create swirls. Bake at 425°F (220°C) for 5-6 minutes until golden and crisp on top, watching closely for even browning.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Lemon-Raspberry Baked Alaska with Curd take to make?
Total time is about 38 minutes (32 min prep + 6 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Lemon-Raspberry Baked Alaska with Curd?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Lemon-Raspberry Baked Alaska with Curd?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Lemon-Raspberry Baked Alaska with Curd for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Lemon-Raspberry Baked Alaska with Curd?
General desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Used half the salt and it was still plenty flavorful.
- ★★★★★
The flavors in this lemon-raspberry are incredible.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
