LEMON MERINGUE CAKE POPS
Take a bite out of spring with these bite-size versions of lemon meringue pie.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 55m
Yield 48
Number Of Ingredients 15
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.
Nutrition Facts : Calories 133, Carbohydrate 22 g, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 121 mg
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