Lemon Meringue Pie on a Stick

I saw the recipe for piña colada on a stick in the July issue of Cooking Light and was instantly intrigued. I decided to try a version of it for the Melissa’s Produce Lemonade Challenge to support Alex’s Lemonade Stand. What I didn’t expect: this easy dessert tastes exactly like lemon meringue pie! Bonus, it’s paleo, sugar-free, gluten-free, low-sodium, and dairy-free! The gelatin naturally separates into layers as it sets, giving you a clear layer on the bottom with the flecks of zest, and a rich creamy layer on top.

While this is dairy-free, it’s not vegan because of the gelatin. You could try using agar agar powder in place of the gelatin for a vegan version, but I haven’t tested it.

How I renovated this recipe

The original recipe from Cooking Light made a toasted-coconut-infused gelatin. Since I wanted to highlight the beautiful Meyer lemons, I skipped all those steps and simply replaced some of the coconut water with fresh Meyer lemon juice. I added the lemon zest for pretty flecks and also more flavor. I used full-fat coconut milk and added one tablespoon of coconut manna (also called coconut butter) instead of the heavy whipping cream their recipe called for, and I omitted the salt. I hoped that would add the right amount of fat for the gelatin to separate. My layers weren’t as distinct as theirs. I replaced the sugar with high-quality organic stevia in packets for just the right amount of sweetness with no aftertaste. I did try marinating the plum pieces in a mixture of lime juice and rum, as their recipe did with pineapple. I did not care for that flavor combination, so I’ve simply suggested using more lemon juice to keep the plum pieces from browning.

[Migraine diet peeps should note that I have already tested lemons and they don’t cause problems for me; this is not approved for the migraine diet because of the lemon. But I will definitely be making some jello recipes in the future that will work for the migraine diet.]

Suitable for:

gluten-free, dairy-free, GFCF, sugar-free, low-sodium, paleo, vegetarian diets

Not for:

vegan or migraine diets

You might also like:
Piña colada on a stick from Cooking Light (inspiration recipe)
Honey grapefruit gelée from Empowered Sustenance
Paleo Strawberry Jello (that looks like adorable mini watermelons) by Rubies and Radishes
Required FTC disclosure: I was sent the Meyer lemons, plums, and muscato grapes from Melissa’s Produce for this post. I was not paid to write this post.

Lemon Meringue Pie on a Stick

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Print Recipe

These jello bites taste exactly like lemon meringue pie, and make fun little party snacks paired with fresh fruit.

Servings	Prep Time
18 skewers	10 minutes

Cook Time	Passive Time
5 minutes	4 hours

Servings Prep Time 18 skewers 10 minutes

Cook Time Passive Time 5 minutes 4 hours

Lemon Meringue Pie on a Stick Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe These jello bites taste exactly like lemon meringue pie, and make fun little party snacks paired with fresh fruit. Servings Prep Time 18 skewers 10 minutes Cook Time Passive Time 5 minutes 4 hours Servings Prep Time 18 skewers 10 minutes Cook Time Passive Time 5 minutes 4 hours

Ingredients

Lemon meringue gelées

• 2 lemons Meyer, zested and juiced
• 1 cup coconut water less the amount of the lemon juice
• 3 packets gelatin unflavored
• 14 ounces coconut milk regular
• 1 tbsp coconut manna coconut butter, or coconut oil
• 1 tsp vanilla extract
• 4 packets organic stevia NatVia or Wholesome Sweeteners

Party skewers

• 1 lemons
• 4-5 plums
• 36-40 grapes seedless

Servings: skewers

Units:MetricUS Imperial

Instructions

1. Zest the lemons into a medium saucepan.
2. Juice the lemons, then add the juice to a one-cup measuring cup.
3. Fill the cup to the top with coconut water.
4. Add coconut water mixture to saucepan, then add the gelatin packets, stirring with a whisk to combine.
5. Let sit five minutes.
6. Put the saucepan on the stove on medium heat, adding the coconut milk and coconut manna or oil. Stir with a whisk for five minutes, but do not boil.
7. Take off the heat and whisk in the vanilla and stevia.
8. Spray a square pan and pour into the pan. Refrigerate for four hours until set.
9. Cut into 36 squares.
10. To make the skewers, quarter the plums and toss with some lemon juice to keep them from turning brown.
11. Thread party picks with jello squares, grape, and plum pieces. Keep refrigerated until ready to serve.

Recipe Notes

Per skewer:

• 47 calories
• 2 g fat
• 2 g saturated fat
• 0 g monounsaturated fat
• 0 g polyunsaturated fat
• 0 g trans fat
• 0 g cholesterol
• 8 mg sodium
• 61 mg potassium
• 7 g carbohydrate
• 0 g fiber
• 6 g sugars
• 0 g protein
• 1 Weight Watchers Points Plus

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