Description
These Lemon Meringue Cake Pops combine the bright, tangy flavor of lemon cake and curd with the sweet fluffiness of marshmallow topping, all coated in smooth white chocolate. Perfect bite-sized treats that capture the essence of a classic lemon meringue pie in a fun and portable pop form.
Ingredients
Scale
Cake Base
- 1 box lemon cake mix
- 3 large eggs
- 1/2 cup vegetable oil
- 1 cup water
Filling and Topping
- 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 package instructions using the eggs, vegetable oil, and water. Bake as directed in the oven, and once baked, allow the cake to cool completely on a wire rack.
- Make the Cake Pop Mixture: Crumble the cooled cake into a large mixing bowl. Add the lemon curd and mix thoroughly until the mixture is fully combined and holds together comfortably to form cake balls.
- Form the Cake Balls: Roll the cake mixture into 1-inch balls. Insert a lollipop stick into each ball gently. Place the cake pops on a baking sheet lined with parchment paper and freeze them for 30 minutes to firm up.
- Coat with White Chocolate: Melt the white chocolate chips in a microwave-safe bowl by heating in 15-second intervals, stirring until smooth. Dip each cake pop into the melted white chocolate, letting any excess drip off before placing them back on the baking sheet.
- Add the Meringue Effect: Top each coated cake pop with a swirl or dollop of marshmallow fluff to mimic the meringue layer found on lemon meringue pie.
- Serve: Allow the cake pops to set completely at room temperature or in the refrigerator before serving. Optionally, sprinkle with graham cracker crumbs to enhance the pie crust flavor and texture.
Notes
- Freezing the cake balls before dipping helps the coating set better and ensures the cake doesn’t crumble.
- You can substitute lemon curd with homemade or store-bought for convenience.
- For a decorative touch, sprinkle crushed graham crackers or lemon zest on top of the marshmallow fluff while still wet.
- Store leftover cake pops in an airtight container in the refrigerator for up to 3 days.
