White Chocolate Lemon Pie Pops Recipes

WHITE CHOCOLATE LEMON PIE

Steps:

• In a small saucepan, combine white chocolate and 1/4 cup ice cream.
• Heat over low heat until chocolate is melted and mixture is smooth, stirring constantly.
• Remove from heat and stir in marshmallow cream, lemon juice and lemon peel; stir until smooth.
• Cool 10 minutes.
• Place remaining ice cream in a medium bowl.
• Fold in cooled chocolate mixture.
• Pour into prepared crust.
• Freeze until solid, 3 hours.

WHITE CHOCOLATE LEMON MERINGUE PIE RECIPE - (4.5/5)

Steps:

• Preheat oven to 400°F (200°C). Bake pie shell for 12 minutes; cool completely. Meanwhile, whisk milk with sugar and corn starch in a medium, heavy-bottom saucepan set over medium heat. Cook, stirring constantly, until mixture is very thick; remove from heat. Whisk in chocolate chips until melted. Whisk in lemon zest and juice until well combined. Gradually whisk in butter until completely incorporated. Pour into prepared pie shell. Meringue: Preheat oven to 325°F (160°C). Beat egg whites and cream of tartar until fluffy. Beating constantly, gradually add sugar; beat until stiff peaks form. Mound meringue over hot pie filling, spreading right to edge of pie plate. Bake for 18 to 20 minutes or until golden. Cool to room temperature. Chill for at least 2 hours before serving.

WHITE CHOCOLATE-LEMON PIE POPS

Steps:

• Heat oven to 425°F. Spray cookie sheet, or line with silicone baking mat.
• Sprinkle flour on work surface. Unroll 1 pie crust on surface. Using 2-inch heart-shaped cookie cutter, cut hearts from crusts; place on cookie sheet. (Leftover pastry can be rolled in a ball, rolled out with a rolling pin and recut.)
• To make each pie pop, lightly press lollipop stick into heart so that it rests in center. Top each round with 1/2 teaspoon lemon curd and a few baking chips. Repeat cutting out hearts with other pie crust; cover each with second heart crust. With fork or lollipop stick, press around edges to seal. Brush tops of pops with beaten egg; sprinkle with granulated sugar. If desired, cut out small hearts from dough scraps and place on top.
• Bake about 15 minutes or until golden brown. Remove from cookie sheets; cool completely on cooling racks.
• Mix powdered sugar and milk to form a thin frosting. Place in pastry bag or decorating tube, and zigzag over top of each for decorative finish.