Best Lemon Meringue Pops Recipes

LEMON MERINGUE PIE POPS

Steps:

• In medium bowl, beat pudding mix and half-and-half with whisk 2 minutes. Beat in lemon juice and yogurt.
• Pour about 1/3 cup mixture into each of 7 (5-oz) paper cups. Sprinkle each with 1 tablespoon graham crackers. Cover cups with foil; insert craft stick into center of each pop. (Or fill ice pop molds according to manufacturer's directions.) Freeze about 6 hours or until frozen.
• When ready to serve pops, in small bowl, beat marshmallow creme and 1 tablespoon of the whipping cream with electric mixer on low speed until smooth. Add remaining whipping cream, increase speed to high and beat until stiff peaks form. Remove each pop from cup. Spread top of each with about 2 tablespoons marshmallow mixture, forming meringue peaks.

LEMON MERINGUE CAKE POPS

Steps:

• Heat oven to 350°F. Grease bottom and sides of 13x9-inch pan with shortening; lightly flour.
• In medium bowl, mix flour, baking powder and salt; set aside. In small bowl, mix milk, vanilla, lemon peel and egg whites; set aside. In large bowl, beat granulated sugar and butter with electric mixer on medium speed until light and fluffy. On low speed, alternately add flour mixture and milk mixture, beating just until blended after each addition. Pour into pan.
• Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on cooling rack, about 1 hour.
• Line cookie sheet with waxed paper. With fingers, crumble cake into large bowl. Add lemon curd; mix well with spoon. Roll cake mixture into 1-inch balls; place on cookie sheet. Freeze about 30 minutes or until firm; keep frozen.
• In medium deep bowl, beat frosting mix and boiling water with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 5 to 7 minutes, scraping bowl occasionally, until stiff glossy peaks form.
• Remove several cake balls from freezer at a time. For each pop, insert 1 lollipop stick halfway into 1 cake ball. Dip cake ball into frosting, swirling to coat. Poke opposite end of stick into foam block. Sprinkle pops with sparkling sugar.

LEMON MERINGUE POPS

Steps:

• For the lemon curd: Line a 9-inch square pan with plastic wrap all the way up the sides and set aside. Combine the lemon zest and juice, granulated sugar, butter and eggs in a large mixing bowl, then transfer to the top of a double boiler and cook, stirring constantly, until the mixture thickens, about 25 minutes.
• Soak the gelatin in cold water until pliable, 5 minutes. Remove the gelatin from the water and squeeze it to remove excess moisture; add it to the warm lemon mixture and stir to melt. Pour into the prepared pan and cover with plastic wrap pressed directly against the surface of the lemon curd. Freeze until firm, 4 hours.
• For the graham cracker sticks: Preheat the oven to 350 degrees F. Combine the butter, brown sugar and honey in a bowl and whisk them together until pale yellow.
• Add the flours, wheat germ, baking soda, cinnamon and salt and stir until combined with a wooden spoon.
• On a lightly-floured surface, roll out the dough to 1/2-inch thickness. Cut the dough into six 5-by-1-inch rectangles (a little thicker than a popsicle stick). Trim the edges so that they look like popsicle sticks. Transfer to a baking sheet and freeze the dough for 10 minutes.
• Bake the graham cracker sticks until the edges are golden brown, about 15 minutes. Let cool completely.
• Lift the lemon curd out of the pan using the plastic wrap overhang. Cut the curd into 6 "pops" and insert a graham cracker stick into each one. Refrigerate until the Swiss meringue topping is ready to use.
• For the Swiss meringue topping: Combine the egg whites and granulated sugar in the top of a double boiler over set over medium heat and cook, stirring constantly, until the sugar is melted. Transfer the mixture to a stand mixer fitted with the whisk attachment. Whip the egg whites on high speed until stiff peaks form. (The mixture should be shiny and still slightly warm.) Continue to beat until room temperature.
• Dip the lemon pops into the meringue to completely cover them. Use the back of a spoon to make the surface wavy.
• Toast the meringue with a kitchen torch. Serve immediately.

LEMON MERINGUE PIE POPS

Steps:

• In medium bowl, beat pudding mix and half and half with whisk 2 minutes. Beat in lemon juice and yogurt.
• Pour about 1/3 cup mixture into each of 7 (5 oz.) paper cups. Sprinkle each with 1 tablespoon graham crackers. Cover cups with foil; insert craft stick into center of each pop. (or fill ice pop molds according to manufacturer's directions.) Freeze about 6 hours or until frozen.
• When ready to serve pops, in small bowl, beat marshmallow cream and 1 tablespoon of the whipping cream with electric mixer on low speed until smooth. Add remaining whipping cream, increase speed to high and beat until stiff peals form. Remove each pop from cup. Spread top of each with about 2 tablespoons of marshmallow mixture, forming meringue peaks. Enjoy!

LEMON MERINGUE PIE POPS

Steps:

• In medium bowl, beat pudding mix and half-and-half with whisk 2 minutes. Beat in lemon juice and yogurt.
• Pour about 1/3 cup mixture into each of 7 (5-oz) paper cups. Sprinkle each with 1 tablespoon graham crackers. Cover cups with foil; insert craft stick into center of each pop. (Or fill ice pop molds according to manufacturer's directions.) Freeze about 6 hours or until frozen.
• When ready to serve pops, in small bowl, beat marshmallow creme and 1 tablespoon of the whipping cream with electric mixer on low speed until smooth. Add remaining whipping cream, increase speed to high and beat until stiff peaks form. Remove each pop from cup. Spread top of each with about 2 tablespoons marshmallow mixture, forming meringue peaks.