Lemon Pie Popcorn Balls
Recipe by Ronna Farley
Lemon Pie Popcorn Balls
Ingredients
• 10 cups popped popcorn
• 1/2 cup (1 stick) butter
• 1 (10-ounce) package mini marshmallows
• 1 (10-ounce) jar lemon curd
• 1 cup Diamond Bakery Graham Cracker Crumbs
Instructions
1. Place the popcorn in a large bowl.
2. In a 3-quart saucepan, melt the butter over low heat. Add the mini marshmallows, stirring continuously until completely melted and the mixture is smooth.
3. Remove from the heat.
4. Pour the melted marshmallow mixture over the popcorn. Using a rubber spatula, gently fold the marshmallow mixture into the popcorn until it is evenly coated.
5. Place the graham cracker crumbs in a shallow dish.
6. With slightly buttered hands, form popcorn into a small flattened ball. Add a heaping teaspoon of lemon curd to the center. Cover the lemon curd with about the same amount of popcorn and roll into a ball. Place it onto the graham cracker crumbs. Lightly roll the popcorn ball to coat. Place on a baking sheet lined with parchment paper.
7. Repeat, making 12 popcorn balls.
8. Allow them to sit at room temperature for about 30 minutes or refrigerate for 15 minutes before serving. Makes 12 popcorn balls.
