Lemon Meringue Pie Paletas

Preparation

• Graham Cracker Crumble

  • With the rack in the middle position, preheat the oven to 350°F (180°C). Line a baking sheet with a silicone mat or parchment paper.
  • In a bowl, combine all of the ingredients. Spread out on the baking sheet. Bake for 6 minutes, stirring halfway through, or until the crumble is cooked. Let cool for 15 minutes.

• Paletas

  • In a small bowl, sprinkle the gelatin over the water. Let bloom for 5 minutes.
  • Add ¼ cup (60 ml) of the lemon juice to the gelatine mixture and heat in the microwave oven 30 seconds at a time until the gelatin has completely dissolved.
  • In a bowl, whisk together the condensed milk, lemon zest, remaining lemon juice and the sour cream until smooth. Add the gelatin mixture.
  • Pour the mixture into a popsicle mould, leaving ½ inch (1 cm) space at the top of each cavity. Cover with the crumble, pressing down lightly, and insert a popsicle stick into the centre of each paleta.
  • Freeze for 6 hours or until firm. To unmould the paletas, run the bottom of the mould under warm water. If the paletas are melting too quickly once unmoulded, place on a baking sheet lined with parchment paper and freeze for 15 minutes before topping with the meringue.

• Swiss Meringue (see note)

  • In a bowl placed over a pot of simmering water, heat the sugar and egg whites while stirring just until the sugar has dissolved. Remove the bowl from the pot. Whisk the egg mixture with an electric mixer until stiff peaks form.
  • Using a small spatula, cover 1 side of each paleta with the meringue. Using a small kitchen torch, caramelize the meringue. Serve immediately.