Celebrating #PopsicleWeek with Creamy, tart and sweet Key Lime Curd Meringue Popsicles clad in lightly toasted meringue – basically, a mini pie on a stick!
It’s a long weekend here in ‘the six’ and although one needs no excuse to eat all the popsicles, this would be a perfect one. Three sun-drenched days of impromptu dips in the lake, fiercely competitive board games, sundown walks in the woods accompanied by scary stories and an array of melty, drippy popsicles to cool things down. Don’t you just LOVE summer? How about these Key Lime Curd Meringue Popsicles?
You know how much I love popsicles, right!!!
A few weeks back, I made a variety of curds and compotes, key lime being among the mix. I had a bit left over the recipe I was working on and decided to make these Key Lime Curd Meringue Popsicles. Boy, were they ever GOOD! A perfect balance of creamy, tart and sweet. The Dude and I shared one and after his first bite, declared that they tasted EXACTLY like key lime pie. And you know what goes splendidly well with key lime pie? YUP! Meringue.
The experience of toasting a layer of meringue separated from a popsicle by a mere couple millimetres, is exactly why I have yet to try making baked Alaska. Didn’t help that it was a hot-as-hell day either. Oh, the drama! I made six popsicles and had only two to photograph, in the end.
Normally, when I photograph popsicles, I chill the surface on which the pops will be photographed. If that surface can’t be chilled, then I chill a marble slab, or a metal baking sheet and place it under the surface. That technique has always worked for me. Not so much this time, however.
Victim number one was held upright, so that I could cover both sides with the meringue. So far, so good. Before I could finish toasting the meringue, I had to enlist the Dude to help me lick my forearm clean of the sweet, sticky citrus sludge. Don’t judge, but we rather enjoyed that. 😉
The third and fourth pops, the two that appear in the video, slid off the sticks shortly after being lifted. Those were scraped into a bowl, chilled and enjoyed later. For the final two Key Lime Curd Meringue Popsicles, I left them on the chilling tray in the freezer and toasted them while still in the freezer. Worked beautifully and yes, I am THAT idiot.
You know what? They were so worth the trouble! If it’s cooler where you are, you have got to try them with the toasted meringue. If you can’t be bothered, add the meringue without toasting, or skip the meringue altogether. It does not diminish the pie on a stick experience these Key Lime Curd Meringue Popsicles deliver.
Be sure to check out our host, Wit & Vinegar, for hundreds of ideas to get your summer poppin’!
Key Lime Curd Meringue Popsicles
- 1 cup lime curd preferably, homemade
- 250 grams coconut cream
- 80 grams coconut milk
- 43 grams confectioner's sugar
- 150 grams liquid egg whites
- 250 grams sugar
- 1 vanilla bean scraped
To make the popsicles:
Place all ingredients in a bowl and use a hand whisk to combine until smooth.
Pour into popsicle molds and freeze for 8-10 hours, or overnight.
To make the meringue:
Fill a heavy duty pot about a quarter of the way with water and place on the stove over medium heat to simmer.
Add egg whites and sugar to your stand mixer's bowl and place on top of the pot, ensuring the bottom of the bowl is not in contact with the water in the pot.
Gently whisk the sugar and egg white mixture constantly, until temperature reaches 160°F.
Once at the correct temperature, remove from heat, wipe away the water from the underside of the bowl and transfer to your stand mixer.
With the whisk attachment, begin to whip the meringue until it is thick, glossy, and the bottom of the bowl is no longer warm to the touch.
Keep the popsicles on a chilled surface and slather with meringue, using an offset spatula or spoon.
Lightly torch the meringue and sprinkle with lime zest.
Eat immediately, or return to the freezer until ready to enjoy.
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