Prep:  30 minutes
Cook:  15 minutes
Serves:  8
Average: 4.2 (6 votes)
Recipe by: Australian Eggs
Indulge in the exquisite Lemon Curd Bombe Alaska, a dessert masterpiece that combines the zesty delight of homemade lemon curd with the creaminess of vanilla ice cream. This showstopper dessert is as visually stunning as it is delicious.
Credit: Whisk Media Group

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Lemon Curd Bombe Alaska
Lemon Curd
Bombe Alaska
Lemon Curd
  1. Combine egg yolks, sugar, lemon zest and juice in a large heatproof microwave-safe bowl. Whisk until combined.
  2. Add the diced butter and place onto the microwave turntable. Follow manufacturer’s instructions to reduce microwave power to 50%. Cook uncovered for 7-10 minutes, stirring every minute until mixture is thick enough to coat the back of a wooden spoon. (See tips)
  3. Cover the curd surface with plastic wrap to prevent it from forming a skin. Let cool to room temperature, then refrigerate overnight until cold.
Tips & Hints:
  • When making the curd, begin checking the thickness of the curd at 6 minutes cooking time.
  • Dip a spoon into the curd then run your finger over the back of it. If it leaves a clean line in the curd, it’s cooked enough and ready to cool.
  • Microwaves vary in type, wattage and size, so cooking times may vary. Use cooking times as a guide.
  • Curd will thicken as it cools.
  • Spoon into a container, cover and refrigerate for up to 2 weeks.
Bombe Alaska
  1. Line an 8-cup capacity pudding tin with two layers of offset plastic wrap making sure it hangs well over the edges.
  2. Scoop ice cream into a large bowl. Allow to soften for 5 minutes. Use a hand-held electric mixer to beat ice cream until smooth but not melted. Place a large spoonful of the ice cream into the base of tin. Place a heaped spoonful of curd on top and another spoonful of ice cream and spread into the edges with spoon.
  3. Pour remaining lemon curd on top of remaining ice cream in the bowl. Scoop spoonfuls of curd and ice cream into tin until half full, using the back of a spoon to smooth surface as you go. Sprinkle with half of the raspberries. Top with remaining ice cream and curd the same way and smooth surface. Sprinkle with remaining raspberries.
  4. Place 1 single unfilled sponge on top and press down onto ice cream. Cover with plastic wrap or lid and place in the freezer overnight.
  5. Allow reserved egg whites to come to room temperature. Combine egg whites and sugar in a large heatproof bowl. Rest over a large saucepan of gently simmering water. Use a hand-held mixer to beat for 5 minutes or until soft white peaks form. Remove bowl from the heat and continue to beat for a further 5 minutes or until thick peaks form. Allow to cool to room temperature.
  6. Pull ice cream out of pudding tin and invert onto serving plate. Remove plastic wrap. Use a metal spatula to swirl cooled meringue all over. Use a kitchen blow torch to scorch the meringue. Freeze overnight, uncovered. Cut into wedges to serve.
Tips & Hints:
  • Refrigerate reserved egg whites overnight but allow them to come to room temperature before making meringue.
  • Use unfilled sponges are available in supermarkets. The remaining sponge can be frozen for another use or consumed.
  • Make your own sponge from scratch using our classic recipe:
  • Covering with meringue, blow torching then freezing will free up time on Christmas Day and ice cream will be a lot firmer than if covered with meringue before serving. Meringue doesn’t go hard in freezer so it is fine to cut through
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Feedback and Reviews

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Absolutely delicious
Francene Beavan
6 months 2 weeks ago
Mine worked a treat. I added the sponge a couple of hours before serving as I didn't want it frozen. Everyone absolutely loved it. Takes a couple of days to make, in stages, do be patient. Used a different recipie for tge curd, but all the same. It is the curd that everyone loves. Will definitely make again.