Lemon Meringue Pie Paletas

Lemon Meringue Pie Paletas

  • Preparation 35 min
  • Cooking 10 min
  • Chilling 15 min
  • Freezing 6 h
  • Makes 8 (depending on size of popsicle mould)
  • Sans noix
  • Sans gluten



  • Graham Cracker Crumble

    • ¼ cup (35 g) graham cracker crumbs
    • 1 tbsp sugar
    • 1 tbsp unsalted butter, softened
    • 1 pinch salt
  • Paletas

    • 1 tsp gelatin
    • 1 tbsp (15 ml) water
    • ¾ cup (180 ml) Meyer lemon or regular lemon juice (about 6 lemons) (see note)
    • 1 can (300 ml) sweetened condensed milk
    • 1 tbsp Meyer lemon or regular lemon zest (see note)
    • ¼ cup (60 ml) sour cream
  • Swiss Meringue

    • 2/3 cup (140 g) sugar
    • 3 egg whites


  • Graham Cracker Crumble

  • Paletas

  • Swiss Meringue (see note)

Note from Ricardo

The Meyer lemon is a variety of lemon that is more fragrant and less acidic than the common lemon that we all know. It has a rounder shape, and its rind is a deep yellow, light orange colour.

The paletas are just as delicious without the meringue topping.

Personal Note

To help you with this recipe

RICARDO Culinary Torch

RICARDO Culinary Torch

42.99 $

This culinary torch is as tiny as it is powerful. It is perfect for giving the final touch to crème brûlée or lemon meringue pie and can even be used to grill tataki. The torch is equipped with a safety lock and is compact and easy to store.

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