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.
Assembly:
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.