Menu

Lemon Meringue Cake Pops

  • Save Recipe
Lemon Meringue Cake Pops
  • Prep 50 min
  • Total 55 min
  • Servings 48
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to Make?
  • Save
  • Shop
  • Share
  • Keep Screen On
Take a bite out of spring with these bite-size versions of lemon meringue pie.
By Betty Crocker Kitchens
Updated May 23, 2022

Ingredients

  • 3 cups Gold Medal™ all-purpose flour
  • 4 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 2 teaspoons vanilla
  • 1 teaspoon grated lemon peel
  • 5 egg whites
  • 1 3/4 cups granulated sugar
  • 1 cup butter or margarine, softened
  • 1 jar (10 oz) lemon curd (about 1 cup)
  • 1 box (7.2 oz) Betty Crocker™ Home Style Fluffy White Frosting Mix
  • 1/2 cup boiling water
  • 48 paper lollipop sticks
  • 2 blocks white plastic foam
  • 1/4 cup coarse yellow sparkling sugar
Make With
Make With
Gold Medal Flour

Steps

  • 1
    Heat oven to 350°F. Grease bottom and sides of 13x9-inch pan with shortening; lightly flour.
  • 2
    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.
  • 3
    Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on cooling rack, about 1 hour.
  • 4
    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.
  • 5
    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.
  • 6
    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.

Tips from the Betty Crocker Kitchens

  • tip 1
    A mock meringue coats these cake balls infused with tangy lemon curd. Store them loosely covered in the refrigerator.

Nutrition

133 Calories, 5g Total Fat, 1g Protein, 22g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
133
Total Fat
5g
0%
Saturated Fat
3g
0%
Sodium
121mg
0%
Total Carbohydrate
22g
0%
Dietary Fiber
0g
0%
Protein
1g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1/2 Starch; 1 Other Carbohydrate; 1 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
© 2022 ®/TM General Mills All Rights Reserved