Lemon Meringue Pie Pops
A delightful combination of lemon curd, cheesecake, and Nutella waffle cones.
Equipment
- Pot
- Bowl
- Ice Cube Tray
- Popsicle sticks
- Culinary Torch
Ingredients
- 1 2/3 cups powdered sugar
- 2 lemons
- 3/4 stick butter cubed
- 3 eggs
- 8 oz cream cheese
- 10 oz whipped cream
- 1 vanilla bean
- 3 egg whites
- 1 cup fine sugar
- 4 waffle cones
- 2 tbsp Nutella
Instructions
- Add powdered sugar, lemon juice, and butter to a pot over low heat. Let the butter melt and gently stir the mixture. Fold in the eggs and cook until the lemon curd reaches a thick, creamy consistency. Remove from heat and let cool.
- In a bowl, combine cream cheese, vanilla bean contents, and 2 tablespoons of the lemon curd. Gently fold in the whipped cream and then the rest of the lemon curd.
- Spoon the cheesecake batter into an ice cube tray and smooth out the top.
- Steam 4 waffle cones over simmering water and roll them out flat once they're pliable.
- Place 2 flat waffle cones on top of the ice cube tray and coat them with Nutella. Place 2 more flat waffle cones on top. Push a popsicle stick through the waffle cones into each ice cube tray mold. Cut off the protruding waffle parts and cut the remaining waffle into 6 squares corresponding with the ice cube tray molds. Freeze the tray for 12 hours.
- Whisk together egg whites and sugar in a bowl over a water bath.
- Remove the cubes from the ice cube tray and dunk each one into the meringue. Caramelize the meringue with a culinary torch.