Description

These delightful Lemon Meringue Cake Pops are a fun and tasty twist on traditional cake pops. Tangy lemon cake mixed with lemon curd, coated in white chocolate, topped with a fluffy meringue swirl, and toasted to perfection – a perfect treat for any occasion!

Ingredients

Lemon Cake Pops:

1 box lemon cake mix (plus ingredients listed on box)
½ cup lemon curd
½ cup vanilla or cream cheese frosting
10 oz white chocolate or candy melts
1 tablespoon coconut oil (optional, for smoother coating)
crushed graham crackers for topping (optional)

For the meringue:

2 egg whites
½ cup granulated sugar
¼ teaspoon cream of tartar
½ teaspoon vanilla extract

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Instructions

Bake the Lemon Cake: Prepare and bake the lemon cake according to package instructions. Let it cool completely, then crumble it into a large bowl.
Mix Cake and Fillings: Add lemon curd and frosting to the crumbled cake, mixing until it holds together like dough. Roll into 1-inch balls and chill.
Make Meringue: Whisk egg whites, sugar, and cream of tartar over simmering water until 160°F. Beat until stiff peaks form, then stir in vanilla. Pipe onto cake pops.
Coat Cake Pops: Dip sticks in melted chocolate, insert into cake balls, then coat fully in chocolate. Let set.
Toasting Meringue: Pipe meringue swirls on cake pops and toast with a kitchen torch. Finish with graham cracker sprinkles.

Notes

Store cake pops in the fridge for up to 3 days.
For a shortcut, use store-bought lemon cake and curd.
Exercise caution when toasting meringue.