So here’s the thing: I like the idea of lemon meringue pie – lemon filling, pie crust, meringue – but the pie itself? Meh. The filling is too “much”, too jiggly. The meringue is always too thick, so the proportion of torched to raw is way off. And the crust? Typically soggy and/or flavorless.
But lemon meringue POPS????
Much like those hamentaschen from a few months ago, these pops are something else all together.
Creamy, 3-ingredient lemon popsicles, generously studded with crumbled graham cracker crust (which IMO is always better than regular crust), and dipped in just-the-right-thickness of torched meringue. TORCHED. MERINGUE.
I was a little skeptical about using the whole lemon – rind and all – in this recipe, which is courtesy of the beautiful Kirbie’s Cravings blog. But as a long-time fan I know that her recipes are all tested, tried and true, so I trusted that this would work.
And it did!
As for the graham crust, you might be tempted to just mix the ingredients together and add to the pops. Don’t be. Baking creates more solid pieces that won’t dissolve or fall apart, creating an addictive crust that is the perfect complement to the lemon filling.
And – as always – I’ve included my bulletproof method for making meringue that will guarantee success (and if you’re wondering how meringue holds up in the freezer, take a look at these beauties from a few years back). And since I’ve got two (count ’em! two!) more pops this season that use meringue, you’ll want to give it a try.
lemon pops recipe courtesy of Kirbie’s Cravings
6 full sized graham crackers, crushed or processed into crumbs (or 1 cup prepared crumbs)
2 tablespoons butter, melted
2 tablespoons + 1 cup sugar
1 14-ounce can fat-free sweetened condensed milk
1/2 cup whole milk
1 lemon, sliced and seeds removed
4 egg whites, at room temperature
1/2 teaspoon cream of tartar
Pre-heat oven to 350 degrees; line a baking sheet with parchment paper. Combine the graham crumbs, butter and 2 tablespoons sugar. Pour onto your baking sheet and pat into a rectangle that’s about 1/4″ thick. Bake for 6 – 8 minutes or till golden. Cool and coarsely crush or chop.
Place the lemon slices and both milks into a blender and blend till smooth. Pour half-way into 8 popsicle molds. Add a spoonful of graham crumbs and use a thin sharp knife to push the crumbs down and distribute. Repeat layering and rap the molds on the counter to level the mixture. Insert popsicle sticks and freeze overnight.
To release the pops, hold molds briefly under hot water. Place on a baking sheet and return to the freezer.
Make the meringue: In a mixing bowl, beat the egg whites on low speed till frothy and completely covered in tiny bubbles (don’t rush this step by increasing the mixer speed, which creates bigger bubbles and results in a less stable meringue). Add the cream of tartar and increase speed to medium. When tracks begin to form, add the remaining cup of sugar, one tablespoon at a time. When all of the sugar is added increase the speed to high and beat till mixture is stiff and glossy.
Working with one pop at a time, coat with the meringue, using a small angled spatula or the back of a spoon. Use a kitchen torch to brown the meringue – return the pops to the freezer till ready to serve.
This delicious recipe brought to you by Sheri Silver