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Lemon Meringue Cake Pops
Lemon Meringue Cake Pops
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Prep Time:
50 minutes
Total Time:
55 minutes
Enjoy spring with mini lemon meringue pies.
Ingredients:
  • 3 cups Gold Medal™ all-purpose flour
  • 4 1/2 teaspoons baking powder
  • 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
Instructions:
  • Preheat your oven to 350°F and generously grease the bottom and sides of a 13x9-inch pan with shortening, then lightly dust with flour.
  • Mix flour, baking powder, and salt in a medium bowl. Combine milk, vanilla, lemon peel, and egg whites in a small bowl. In a large bowl, beat granulated sugar and butter with an electric mixer until light and fluffy. Gradually mix in the flour mixture and milk mixture in alternating additions until just blended. Pour the batter into the pan.
  • Bake for 30 to 35 minutes until a toothpick inserted in the center comes out clean. Let it cool completely in the pan on a cooling rack for about 1 hour.
  • Prepare a cookie sheet by lining it with waxed paper. Crumble the cake into a large bowl using your fingers. Add the lemon curd and mix well with a spoon. Shape the cake mixture into 1-inch balls and place them on the prepared cookie sheet. Freeze the balls for about 30 minutes until they are firm, then store them in the freezer.
  • In a medium deep bowl, use an electric mixer on low speed to beat frosting mix and boiling water for 30 seconds, scraping the bowl constantly. Increase speed to high and beat for 5 to 7 minutes, scraping the bowl occasionally, until stiff glossy peaks form.
  • Take a few cake balls out of the freezer. Skewer a lollipop stick halfway into each cake ball, then dip them in frosting, swirling to cover them completely. Stick the other end of the stick into a foam block and sprinkle the pops with sparkling sugar.

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