If you love tangy desserts with a burst of sunny flavor, Lemon Meringue Cake Pops will absolutely steal your heart! These playful treats pack all the zing and creaminess of classic lemon meringue pie into portable, bite-sized morsels—perfect for parties, gifts, or simply brightening up an ordinary afternoon. With a moist lemon cake base, luscious lemon curd, a crisp white chocolate shell, and a fluffy cloud of torched meringue crowning each pop, you get layers of flavor and texture in every irresistible bite.

Lemon Meringue Cake Pops Recipe - Recipe Image

Ingredients You’ll Need

Gathering the ingredients for Lemon Meringue Cake Pops is refreshingly simple, but each one adds something essential—whether it’s a zingy burst of lemon, creamy richness, or a beautiful finish. Here’s how each element makes these cake pops a showstopper:

Lemon cake mix: The tangy, aromatic base for the pops—using a box mix makes this straightforward and foolproof.
Eggs, oil, and water (for cake mix): These staples bring your cake to life, ensuring the right texture and rise.
Lemon curd: Adds a bold citrus punch and a silky texture that instantly elevates the filling.
Vanilla or lemon frosting: Helps bind the crumbs for easy rolling, and provides extra moisture and sweetness.
White chocolate or candy melts: These create a decadent, crisp shell that’s perfect for dipping and decorating.
Vegetable oil: A splash is all you need to keep the coating smooth and easy to work with.
Cake pop sticks: These transform your treat into a fun, portable dessert—don’t skip them!
Egg whites: The star of your dreamy meringue topping, they whip up light and billowy.
Granulated sugar: Sweetens and stabilizes the meringue for that perfect glossy finish.
Cream of tartar: Provides structure, helping your meringue hold those iconic peaks.
Vanilla extract: Just a hint enhances the meringue’s flavor and aroma.

How to Make Lemon Meringue Cake Pops

Step 1: Bake and Cool Your Lemon Cake

Start by preparing your lemon cake according to the instructions on the box—this will provide the zesty backbone for your Lemon Meringue Cake Pops. Let the cake cool completely on a wire rack; working with warm cake will make the crumbs too sticky and hard to manage later on.

Step 2: Crumble and Mix

Once cooled, crumble the cake into fine, even bits in a large bowl. Add the lemon curd and either vanilla or lemon frosting. Mix everything together with a spoon or your hands until it transforms into a soft, pliable dough. This blend is what makes each bite so lusciously moist and flavorful!

Step 3: Roll and Chill

Scoop out tablespoon-sized portions of the dough and roll them between your palms to form smooth, uniform 1-inch balls. Arrange them on a baking sheet lined with parchment paper. Give them a good chill in the refrigerator for at least an hour, or pop them in the freezer for a quick 15–20 minutes—this will help them hold their shape when dipping.

Step 4: Dip and Set the Cake Pops

Melt your white chocolate or candy melts with the vegetable oil, microwaving in 30-second bursts and stirring until glossy and lump-free. Dip the tip of each cake pop stick into the melted chocolate, then insert it into a chilled cake ball (this seals the stick in place). Now, dip each pop fully into the coating, gently tapping off the excess. Place them upright in a stand or Styrofoam block to set.

Step 5: Whip Up the Meringue Topping

For that glorious meringue, whisk the egg whites, sugar, and cream of tartar together in a heatproof bowl over a pan of simmering water. Keep whisking until the sugar dissolves and the mixture is warm to the touch (about 3–4 minutes). Remove from heat and beat with a mixer on high until the meringue holds stiff, glossy peaks. A splash of vanilla at the end makes the flavor sing.

Step 6: Top With Meringue and Torch

Spoon or pipe a generous dollop of meringue onto each cake pop. For a show-stopping finish, carefully toast the peaks with a kitchen torch until they’re lightly golden. If you don’t have a torch, the pops are still delicious and beautiful as is!

How to Serve Lemon Meringue Cake Pops

Garnishes

For a picture-perfect presentation, you can add extra flair to Lemon Meringue Cake Pops by sprinkling on a touch of lemon zest, a light dusting of edible glitter, or even pressing a tiny candied lemon slice onto the meringue. These little touches make every pop look as exquisite as it tastes!

Side Dishes

If you’re serving these at a party or brunch, pair them with other light, fruity treats: think fresh berries, mini tartlets, or a sparkling citrus punch. The bright flavors of Lemon Meringue Cake Pops will shine against creamy yogurts, sorbets, or even a simple vanilla ice cream.

Creative Ways to Present

Set your cake pops upright in decorative jars filled with colorful sprinkles, arrange them like a bouquet in a pretty vase, or display them on a tiered stand for an elegant dessert bar. For parties, individually wrap Lemon Meringue Cake Pops in clear bags tied with yellow ribbon—they become a delightful take-home favor that everyone will remember.

Make Ahead and Storage

Storing Leftovers

Store any leftover Lemon Meringue Cake Pops in an airtight container in the refrigerator. The chocolate shell keeps the cake moist and the meringue fresh, so they’ll taste delicious for up to four days after making.

Freezing

You can freeze the uncoated cake balls for up to two months, letting them thaw overnight in the fridge before dipping and decorating. While the finished pops can technically be frozen, the meringue may lose its texture once thawed, so it’s best to add the topping just before serving for optimal fluffiness.

Reheating

No need to reheat these treats, but if you’ve refrigerated your Lemon Meringue Cake Pops and want them at their softest, let them sit out at room temperature for 10–15 minutes before serving. The cake will be perfectly tender and the flavors will really pop.

FAQs

Can I make Lemon Meringue Cake Pops without lemon curd?

Absolutely! You can swap in extra frosting for the lemon curd if you’d prefer a milder lemon flavor—the pops will still be decadently moist and delicious.

How do I get my meringue stiff and glossy?

Make sure there’s no trace of yolk in your egg whites, and that your bowl is squeaky clean and grease-free. Whisk over gentle heat until the sugar is fully dissolved, then beat on high until stiff, glossy peaks form.

What if I don’t have a kitchen torch for the meringue?

No torch? No problem! You can leave the meringue untoasted for a marshmallowy finish, or pop the pops under a broiler for just a few seconds—watch closely to prevent burning!

Can I use store-bought cake for this recipe?

Sure! If you have some leftover lemon cake (or even store-bought pound cake), feel free to use it as your base. Just keep the ratios the same for the best texture and flavor.

How do I transport Lemon Meringue Cake Pops without smashing the meringue?

The best way is to stand them up in a sturdy cake pop holder or deep jar. Keep them chilled until you’re ready to serve to help the meringue hold its shape and stay fresh.

Final Thoughts

These Lemon Meringue Cake Pops are pure sunshine on a stick—bright, sweet, and impossible to resist! Whether you’re making them for a celebration or just a well-deserved treat, they’re guaranteed to wow your family and friends. Go ahead—bring a burst of lemony joy into your kitchen and let your next dessert table shine!

Lemon Meringue Cake Pops Recipe

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4.8 from 28 reviews

Author: admin
Total Time: 1 hour 10 minutes (plus chilling)
Yield: 24 cake pops 1x
Diet: Vegetarian

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Description

Indulge in these delightful Lemon Meringue Cake Pops, a perfect blend of zesty lemon cake, creamy frosting, and fluffy meringue topping. These bite-sized treats are ideal for any occasion, from casual gatherings to elegant dessert tables.

Ingredients

Scale

Main Cake Pop Ingredients:

1 box lemon cake mix (plus ingredients on box: eggs, oil, water)
1/2 cup lemon curd
1/2 cup vanilla or lemon frosting
1 1/2 cups white chocolate or candy melts
1 tbsp vegetable oil
24 cake pop sticks

For the meringue topping:

2 egg whites
1/2 cup granulated sugar
1/4 tsp cream of tartar
1/2 tsp vanilla extract

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Instructions

Prepare the Cake Pop Base: Make and cool lemon cake, crumble it, mix with lemon curd and frosting, form balls, chill.
Dip Cake Pops: Melt chocolate, coat sticks, dip cake pops, let set.
Make Meringue Topping: Heat egg whites, sugar, cream of tartar, beat until stiff, add vanilla, top cake pops with meringue.
Optional: Torch meringue for a toasted finish.