LEMON MERINGUE PIE POPS
What could be better than a slice of pie? Pie pops! Our frozen take on lemon meringue pie has a graham cracker crust, creamy lemon filling and a fluffy topping. Basically it's your own little piece of heaven-on a stick! See All 12 Pops of Summer
Provided by Betty Crocker Kitchens
Categories Dessert
Time 6h25m
Yield 7
Number Of Ingredients 7
Steps:
- In medium bowl, beat pudding mix and half-and-half with whisk 2 minutes. Beat in lemon juice and yogurt.
- Pour about 1/3 cup mixture into each of 7 (5-oz) paper cups. Sprinkle each with 1 tablespoon graham crackers. Cover cups with foil; insert craft stick into center of each pop. (Or fill ice pop molds according to manufacturer's directions.) Freeze about 6 hours or until frozen.
- When ready to serve pops, in small bowl, beat marshmallow creme and 1 tablespoon of the whipping cream with electric mixer on low speed until smooth. Add remaining whipping cream, increase speed to high and beat until stiff peaks form. Remove each pop from cup. Spread top of each with about 2 tablespoons marshmallow mixture, forming meringue peaks.
Nutrition Facts : Calories 240, Carbohydrate 28 g, Cholesterol 45 mg, Fat 2 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 8 g, ServingSize 1 Pop, Sodium 270 mg, Sugar 22 g, TransFat 1/2 g
LEMON MERINGUE POPS
Provided by Raiza Costa : The Sweet Side of Life : Food Network
Categories dessert
Time 6h35m
Yield 6 servings
Number Of Ingredients 16
Steps:
- For the lemon curd: Line a 9-inch square pan with plastic wrap all the way up the sides and set aside. Combine the lemon zest and juice, granulated sugar, butter and eggs in a large mixing bowl, then transfer to the top of a double boiler and cook, stirring constantly, until the mixture thickens, about 25 minutes.
- Soak the gelatin in cold water until pliable, 5 minutes. Remove the gelatin from the water and squeeze it to remove excess moisture; add it to the warm lemon mixture and stir to melt. Pour into the prepared pan and cover with plastic wrap pressed directly against the surface of the lemon curd. Freeze until firm, 4 hours.
- For the graham cracker sticks: Preheat the oven to 350 degrees F. Combine the butter, brown sugar and honey in a bowl and whisk them together until pale yellow.
- Add the flours, wheat germ, baking soda, cinnamon and salt and stir until combined with a wooden spoon.
- On a lightly-floured surface, roll out the dough to 1/2-inch thickness. Cut the dough into six 5-by-1-inch rectangles (a little thicker than a popsicle stick). Trim the edges so that they look like popsicle sticks. Transfer to a baking sheet and freeze the dough for 10 minutes.
- Bake the graham cracker sticks until the edges are golden brown, about 15 minutes. Let cool completely.
- Lift the lemon curd out of the pan using the plastic wrap overhang. Cut the curd into 6 "pops" and insert a graham cracker stick into each one. Refrigerate until the Swiss meringue topping is ready to use.
- For the Swiss meringue topping: Combine the egg whites and granulated sugar in the top of a double boiler over set over medium heat and cook, stirring constantly, until the sugar is melted. Transfer the mixture to a stand mixer fitted with the whisk attachment. Whip the egg whites on high speed until stiff peaks form. (The mixture should be shiny and still slightly warm.) Continue to beat until room temperature.
- Dip the lemon pops into the meringue to completely cover them. Use the back of a spoon to make the surface wavy.
- Toast the meringue with a kitchen torch. Serve immediately.
LEMON MERINGUE CAKE POPS
Take a bite out of spring with these bite-size versions of lemon meringue pie.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 55m
Yield 48
Number Of Ingredients 15
Steps:
- Heat oven to 350°F. Grease bottom and sides of 13x9-inch pan with shortening; lightly flour.
- 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.
- Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on cooling rack, about 1 hour.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 133, Carbohydrate 22 g, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 121 mg
LEMON MERINGUE BARS WITH POPPY SEED CRUST
These bars are equal parts puckery lemon curd punctuated with a generous amount of lemon zest, and crisp poppy-seed shortbread - twice baked to avoid a soggy bottom. The bars are finished with a billowy swoop of meringue, made with a bit of cornstarch to help keep it from weeping. Make sure to top the bars with meringue while they are still hot from the oven to help seal the two together.
Provided by Yossy Arefi
Categories cookies and bars, pies and tarts, dessert
Time 1h
Yield One 9-inch-by-13-inch pan
Number Of Ingredients 19
Steps:
- To make the crust: Heat oven to 350 degrees. Line the bottom and sides of a 9-inch-by-13-inch baking dish with foil, taking care to cover the corners as well. Lightly butter the foil.
- Whisk the flour, sugar, poppy seeds, cornstarch, lemon zest and salt together. Add the butter and mix until well combined. Press the dough evenly into the bottom of the prepared pan. Bake until deep golden brown, about 25 minutes.
- Just before the crust is finished baking, prepare the filling: Combine sugar and lemon zest in a large bowl. Rub zest into sugar with your fingertips until well combined and fragrant. Add flour and salt. Whisk in eggs and egg yolks, followed by the lemon juice.
- When the crust is finished baking, turn the oven down to 300 degrees. Pour the filling over the hot crust and return the pan to the oven. Bake until filling is set, but just slightly wiggly in the center, about 23 to 25 more minutes. While the bars are baking, prepare the meringue.
- In the bowl of a stand mixer fitted with the whisk attachment, combine the egg whites and cornstarch. Whip on medium-high speed until the mixture is foamy. With the mixer running, slowly add the sugar, about 1 tablespoon at a time, and whip until soft peaks form. Add the vanilla and salt and mix briefly to combine.
- When filling is set, remove pan from the oven and switch the oven to broil. Carefully spoon and spread the meringue over the hot bars, then set it under the broiler until the meringue is deep golden brown, 1 to 3 minutes, depending on the heat of the broiler. Keep a close eye on the meringue during this process. It can go from perfectly golden to scorched in mere moments. Cool completely before slicing and serving.
GRANDMA'S LEMON MERINGUE PIE
This is a very fun recipe to follow, because Grandma makes it sweet and simple. This pie is thickened with cornstarch and flour in addition to egg yolks, and contains no milk.
Provided by Emilie S.
Categories Desserts Pies Custard and Cream Pie Recipes Meringue Pie Recipes
Time 40m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- To Make Lemon Filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.
- To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.
- Bake in preheated oven for 10 minutes, or until meringue is golden brown.
Nutrition Facts : Calories 297.7 calories, Carbohydrate 49.7 g, Cholesterol 110.1 mg, Fat 10.3 g, Fiber 1.5 g, Protein 4.4 g, SaturatedFat 4.3 g, Sodium 229.2 mg, Sugar 35.2 g
People also searched
More about "lemon meringue pops recipes"
EASY MERINGUE POPS - THE SIMPLE, SWEET LIFE
From thesimple-sweetlife.com
5/5 (1)Total Time 2 hrs 20 minsCategory DessertCalories 28 per serving
- In the bowl of a stand mixer, over a pot of boiling water, whisk together the egg whites and granulated sugar. Heat, whisking occasionally, until the sugar has dissolved. Place the bowl in your stand mixer, add the vanilla, and whisk on high until stiff peaks form.
- Divide the meringue by the number of colors you plan to use and gently fold the gel food coloring into the meringue. On a piece of plastic wrap, arrange your colors in the order you’d like and roll into a log-shaped tube of meringue, twisting the ends (like in this tutorial).
- On the back of several pieces of parchment paper, create 1 1/2″-2″ circles, making sure to leave room for the sticks. Snip one end of your plastic wrapped meringue, load it into a piping bag with a Wilton 2A tip, and pipe your meringue circles starting from the center and working your way out, using the circles you traced as a guide. Once you’ve filled each baking sheet, gently insert the lollipop sticks.
- Bake at 200F/95C for 1 1/2- 2 hours, or until the meringues are dry, crisp, and easily pull away from the parchment paper.
POP! GOES MY SUMMER: LEMON MERINGUE POPS - SHERI SILVER
From sherisilver.com
Estimated Reading Time 3 mins
SWEET MERINGUE POPS - MY SWEET PRECISION
From mysweetprecision.com
LEMON MERINGUE PIE POPS - THE DAILY MEAL
From thedailymeal.com
HOW TO MAKE MERINGUE POPS - BRITISH GIRL BAKES
From britishgirlbakes.com
ULTIMATE LEMON MERINGUE PIE RECIPE | GOOD FOOD
From bbcgoodfood.com
CLASSIC LEMON MERINGUE PIE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
LEMON DROP CAKE POPS RECIPE | GET CRACKING - EGGS.CA
From eggs.ca
RECIPE: LEMON MERINGUE PIE POP | STYLE AT HOME
From styleathome.com
LEMON PIE POPS - 4 SONS 'R' US
From 4sonrus.com
LEMON MERINGUE POPS | WOMEN'S WEEKLY FOOD
From womensweeklyfood.com.au
LEMON MERINGUE POPS - NEW ZEALAND WOMAN'S WEEKLY FOOD
From nzwomansweeklyfood.co.nz
LEMON MERINGUE PIE POPS RECIPE - FLAVORITE
From flavorite.net
BEST 9 LEMON MERINGUE CAKE POPS RECIPES
From alicerecipes.com
BEAUTIFUL LEMON MERINGUE POPS - EMMA IVANE MERINGUE
From emmaivane.com
LEMON MERINGUE POPS | NEW ZEALAND WOMAN'S WEEKLY FOOD
From nzwomansweeklyfood.co.nz
LEMON PIE RECIPE: HOW TO MAKE IT - TASTE OF HOME
From tasteofhome.com
LEMON MERINGUE PIE POPS – RECIPES
From lilyinkitchen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love