Description
Indulge in the delightful combination of tangy lemon, creamy meringue, and sweet cake with these irresistible Lemon Meringue Cake Pops. Perfect for parties or a fun dessert treat!
Ingredients
Scale
Lemon Cake Balls:
- 1 box lemon cake mix (plus ingredients to prepare)
- 1/2 cup lemon curd
- 1/2 cup cream cheese frosting
Coating and Meringue:
- 12 oz white chocolate or candy melts
- 1/2 cup graham cracker crumbs
- 2 egg whites
- 1/2 cup granulated sugar
- 1/4 tsp cream of tartar
- 1/2 tsp vanilla extract
- Lollipop sticks
Instructions
- Bake the Lemon Cake: Prepare and bake the lemon cake according to package directions. Let it cool completely.
- Prepare Cake Mixture: Crumble the cake into fine crumbs in a bowl. Mix in lemon curd and cream cheese frosting until well combined.
- Form Cake Balls: Roll mixture into 1-inch balls and place on a baking sheet lined with parchment paper. Insert lollipop sticks and freeze until firm.
- Coat Cake Balls: Melt white chocolate or candy melts. Dip each cake pop, tap off excess, sprinkle with graham cracker crumbs, and let set on parchment paper.
- Make Meringue Topping: Beat egg whites and cream of tartar until soft peaks form. Gradually add sugar and beat until stiff peaks form. Mix in vanilla extract.
- Top Cake Pops: Pipe meringue onto each cake pop and toast lightly with a kitchen torch.
Notes
- Store cake pops in the refrigerator for up to 3 days.
- Enhance flavor by adding lemon zest to the cake crumb mixture.
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cake pop
- Calories: 160
- Sugar: 14g
- Sodium: 95mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 20mg
