If you’re a fan of lemon meringue pie, you’re going to love these Lemon Meringue Cake Pops! These bite-sized treats pack all the bright, tangy flavors of a traditional lemon meringue pie into a fun, handheld snack. With a moist lemon cake center, smooth white chocolate coating, and a swirl of marshmallow fluff that mimics the fluffy meringue topping, these cake pops are perfect for any occasion—whether you’re celebrating a special event or just indulging in a sweet treat.
Ingredients:
1 box lemon cake mix
3 large eggs
1 cup water
1 cup lemon curd
1/2 cup vegetable oil
1 cup marshmallow fluff
1 cup white chocolate chips
Lollipop sticks
Directions:
Prepare the Lemon Cake:
Start by preparing the lemon cake mix according to the instructions on the box. Combine the cake mix with eggs, oil, and water. Bake the cake as directed, then allow it to cool completely.
Make the Cake Pop Mixture:
Once the cake has cooled, crumble it into a large mixing bowl. Add the lemon curd and mix until the cake crumbs are well combined and hold together when pressed.
Form the Cake Balls:
Take a small portion of the mixture and roll it into a ball (about 1 inch in diameter). Insert a lollipop stick into the center of each cake ball. Arrange the cake pops on a baking sheet and freeze for 30 minutes to help them firm up.
Coat with White Chocolate:
Melt the white chocolate chips in a microwave-safe bowl, stirring every 15 seconds until smooth. Dip each chilled cake pop into the melted chocolate, allowing any excess chocolate to drip off.
Add the Meringue Effect:
Top each cake pop with a small dollop or swirl of marshmallow fluff to create the signature meringue look. This step gives your cake pops a light, airy texture that’s just like the classic pie topping!
Serve and Enjoy:
Serve your cake pops as they are, or for a little extra flair, sprinkle them with graham cracker crumbs to mimic the pie crust. These cake pops are perfect for sharing or enjoying on your own!
Serving Tips:
Chill Before Serving: For the best texture and flavor, serve your Lemon Meringue Cake Pops chilled. The cake pops will hold their shape better and the white chocolate coating will stay firm.
Garnish for Extra Flair: Add a bit of extra lemon zest or sprinkle graham cracker crumbs on top of the marshmallow fluff for a delightful touch that mimics the crust of a traditional lemon meringue pie.
Perfect for Parties: These cake pops are perfect for any celebration, from birthday parties to baby showers, or holiday gatherings. You can serve them on a festive tray or insert them into a styrofoam block for an easy-to-serve display.
Mix and Match: If you’re hosting a dessert party, consider serving these alongside other fun cake pops or mini desserts to give guests a variety of options.
Storage Tips:
Refrigerate for Freshness: Since these cake pops contain marshmallow fluff and lemon curd, it’s best to store them in the refrigerator. Place them in an airtight container to keep them fresh for up to 5 days.
Freezing for Long-Term Storage: If you want to store your cake pops for a longer period, they can be frozen. Place the cake pops on a baking sheet and freeze them for about 1 hour before transferring them to an airtight container or freezer-safe bag. They’ll last up to 3 months in the freezer. To thaw, simply leave them at room temperature for 30 minutes before serving.
Avoid Sticking: When storing cake pops, ensure they’re not touching one another to prevent the coating from sticking. If you’re stacking them, place a piece of parchment paper between layers.
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FAQs:
Can I use homemade lemon cake instead of boxed mix?
Yes, you can absolutely use homemade lemon cake instead of a boxed mix. Just make sure the cake is baked and cooled completely before crumbling it to make the cake pop mixture. A homemade lemon cake will add an extra level of freshness and flavor to your cake pops!
Can I substitute the white chocolate coating with something else?
While white chocolate gives these cake pops a creamy and smooth finish, you can substitute it with other coatings such as milk chocolate, dark chocolate, or even candy melts in different colors for a fun, festive twist. Keep in mind that the flavor will change slightly with each substitution.
How can I make my cake pops firmer?
If your cake pops are too soft and not holding their shape, make sure to freeze the cake balls for at least 30 minutes before dipping them into the chocolate. You can also add a bit more cake crumbs or a little more lemon curd to help them bind together. Additionally, ensure that the white chocolate coating is not too thin when dipping.
How far in advance can I make Lemon Meringue Cake Pops?
You can make these cake pops up to 2-3 days in advance. Store them in an airtight container in the refrigerator to keep them fresh. If you want to make them even earlier, you can freeze them for up to 3 months and thaw them before serving. Just be sure to store them properly to prevent any moisture from affecting the texture.
Conclusion:
These Lemon Meringue Cake Pops are a fun and unique way to enjoy the classic flavors of lemon meringue pie in a new, portable form. Whether you’re planning a special event or just craving a tangy treat, these cake pops are sure to impress. Their sweet and zesty flavor, combined with the fluffy marshmallow topping, makes them an irresistible choice for your next baking adventure!
📖 Recipe:
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Lemon Meringue Cake Pops
- Total Time: 1 hour 10 minutes
- Yield: 20 cake pops
- Diet: Vegetarian
Description
These Lemon Meringue Cake Pops bring the zesty, tangy flavors of lemon meringue pie into a bite-sized, fun treat. With a moist lemon cake center, a rich white chocolate coating, and a swirl of marshmallow fluff, these cake pops are perfect for any celebration. Whether it’s a birthday, holiday, or special event, these easy-to-make cake pops will impress with their deliciously sweet and citrusy flavor.
Ingredients
1 box lemon cake mix
3 large eggs
1/2 cup vegetable oil
1 cup water
1 cup lemon curd
1 cup marshmallow fluff
1 cup white chocolate chips
Lollipop sticks
Instructions
- Prepare the Lemon Cake: Prepare the lemon cake mix according to the instructions on the box, using the eggs, oil, and water. Bake as directed, then allow the cake to cool completely.
- Make the Cake Pop Mixture: Crumble the cooled cake into a large bowl. Add lemon curd and mix until fully combined and the mixture holds together.
- Form the Cake Balls: Roll the mixture into 1-inch balls and insert a lollipop stick into each ball. Place the cake pops on a baking sheet and freeze for 30 minutes to firm them up.
- Coat with White Chocolate: Melt the white chocolate chips in a microwave-safe bowl, stirring every 15 seconds until smooth. Dip each cake pop into the melted chocolate, allowing any excess to drip off.
- Add the Meringue Effect: Top each cake pop with a swirl or dollop of marshmallow fluff to create the meringue effect.
- Serve: Let the cake pops set before serving. Optionally, sprinkle with graham cracker crumbs for a pie crust finish.
Notes
Freezing Tips: Freeze the cake pops for at least 30 minutes before dipping in chocolate to ensure they hold their shape.
Flavor Variations: Swap the white chocolate for milk or dark chocolate if you prefer a different coating. You can also experiment with different flavored cake mixes.
Storage: Store leftover cake pops in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert, Party Treats, Cakes
- Method: Baking, Melting, Freezing
- Cuisine: American, Dessert
Nutrition
- Serving Size: 20 cake pops
- Calories: 180 kcal
