No one will be able to resist this bright and citrusy lemon meringue pie popsicles. They taste just like a pie and are a fun way to cool down this summer!
The first week of summer means it's #popsicleweek hosted by Billy of Wit & Vinegar. It's probably the one food event I look forward to the most every year. If you are new to Popsicle Week, it's when a huge group of bloggers come together and share their best popsicles for the year. You can go to the link I shared earlier and check out what everyone made this year so far.
Last year I made these incredible cherry and lychee popsicles which are probably the most delicious thing ever. I love cherry and lychee together. This year, however, I made these lemon meringue pie popsicles. I've been on a lemon meringue kick lately as seen by this lemon meringue cheesecake. I had leftover lemon curd from making it and decided to put it to good use in the form of the most refreshing lemony popsicles you've ever had.
Seriously, guys, I've never had popsicles that tasted this amazing before. It tastes just like a lemon meringue pie, but cool, creamy, and refreshing. It's so good, it can make anyone who doesn't even like popsicles or lemon meringue (who are you??) a believer. I've already had like three of these popsicles already and considering another.
The plus side is that these lemon meringue pie popsicles can be really easy to make. The toughest part of making them is the meringue portion, but let me tell you a little secret. You don't have to make a meringue if you really don't want to. You can just as easily just marshmallow fluff,
Just make sure you have a kitchen torch of some sort (heck a lighter can work if you are eating them right away). I prefer the homemade meringue because it has a nicer consistency in my opinion, but seriously, that's just me being picky!
Happy summer, friends!
Lemon Meringue Pie Popsicles
- ⅔ sweetened condensed milk
- 2 cups milk
- [½ cup plus 2 tablespoons lemon curd]
- ⅛ teaspoon salt
- 1 tablespoon melted butter
- 2 sheets graham crackers
- 2 large egg whites
- ½ cup granulated sugar
- In a bowl, mix together the condensed milk, milk, lemon curd, and salt together. Evenly divide the mixture among your popsicle molds. Store in the freezer for at least one hour.
- While the popsicles are freezing, melt your butter, then crush your graham crackers. Mix well together.
- Remove the popsicles and insert your popsicle sticks in the center. Top the popsicles with the graham cracker crumbles.
- Freeze until solid, about four hours, preferably overnight.
- Place your mixing bowl over a small saucepan with steaming water. Add the egg whites and granulated sugar into the bowl and whisk constantly until the egg whites turn white and the sugar dissolves.
- Transfer to your mixer and beat until the mixture forms stiff peaks.
- Gently unmold your popsicles and freeze for a few minutes unmolded. Dip the ends of the popsicles into the meringue, then use a kitchen torch to toast the meringue.