Description
These Lemon Meringue Cake Pops combine the bright, zesty flavor of lemon cake with a smooth lemon curd filling, all coated in luscious white chocolate and topped with fluffy marshmallow fluff to mimic the classic meringue finish. Perfectly portioned as bite-sized treats, they are ideal for parties, gifts, or anytime you want a delightful citrus dessert with a fun twist.
Ingredients
Scale
Cake
- 1 box lemon cake mix
- 3 large eggs
- 1/2 cup vegetable oil
- 1 cup water
Filling and Coating
- 1 cup lemon curd
- 1 cup marshmallow fluff
- 1 cup white chocolate chips
- Lollipop sticks
Instructions
- Prepare the Cake: Follow the directions on the lemon cake mix box by combining the mix with 3 large eggs, 1/2 cup vegetable oil, and 1 cup water. Pour the batter into a baking pan and bake for the time recommended on the box (about 25 minutes). Allow the cake to cool completely before proceeding.
- Combine with Lemon Curd: Crumble the cooled lemon cake into a large mixing bowl. Add 1 cup of lemon curd and mix thoroughly until the mixture is well combined and holds together, forming a moldable dough.
- Form Cake Pops: Roll the cake mixture into 1-inch diameter balls. Insert a lollipop stick into each ball carefully. Arrange the cake pops on a baking sheet and place them in the freezer for 30 minutes to firm up and hold their shape.
- Melt White Chocolate: Place 1 cup of white chocolate chips in a microwave-safe bowl and heat in 15-second intervals, stirring after each, until completely melted and smooth.
- Coat Cake Pops: Dip each chilled cake pop into the melted white chocolate, letting excess drip off. Place the dipped cake pops upright in a styrofoam block or on parchment paper to set the coating.
- Add Marshmallow Meringue: Spoon or pipe a swirl or small dollop of marshmallow fluff on top of each coated cake pop to mimic the look of meringue.
- Set and Serve: Allow the cake pops to set at room temperature until the chocolate hardens completely. Optionally, sprinkle graham cracker crumbs over the marshmallow fluff for an added texture and pie crust appearance. Serve and enjoy!
Notes
- Ensure the cake is fully cooled before mixing with lemon curd to prevent the mixture from becoming too soft.
- Freezing the cake pops before dipping helps them hold their shape and reduces melting chocolate mess.
- Use a styrofoam block to hold the dipped cake pops upright while the coating sets.
- For an extra touch, graham cracker crumbs can be lightly dusted onto the marshmallow fluff tops for a lemon meringue pie effect.
- Store finished cake pops in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
