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Lemon Meringue Pops

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  • Level: Advanced
  • Total: 6 hr 35 min (includes cooling time)
  • Active: 1 hr 25 min
  • Yield: 6 servings
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Ingredients

Lemon Curd:

Graham Cracker Sticks:

Swiss Meringue Topping:

Directions

Special equipment:
a kitchen torch
  1. 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.
  2. 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.
  3. 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.
  4. Add the flours, wheat germ, baking soda, cinnamon and salt and stir until combined with a wooden spoon.
  5. 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.
  6. Bake the graham cracker sticks until the edges are golden brown, about 15 minutes. Let cool completely.
  7. 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.
  8. 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.
  9. Dip the lemon pops into the meringue to completely cover them. Use the back of a spoon to make the surface wavy.
  10. Toast the meringue with a kitchen torch. Serve immediately.
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