Creamy Lemon Pops
Ingredients
- 3 large egg yolks
- 1/3 cup granulated sugar
- 1 each zest of 1 lemon
- 1/4 cup fresh lemon juice about 1 lemon
- pinch salt
- 1/2 cup heavy cream
- 2/3 cup 2% vanilla Greek yogurt
Servings: popsicles
Instructions
- In a small bowl whisk together egg yolks, sugar, lemon zest, lemon juice and salt. Place the bowl over a double boiler, making sure the water does not touch the bottom of the bowl. Heat over medium, whisking constantly until mixture registers 170°F, about 4 minutes.
- Remove from heat and place in the fridge while proceeding.
- Whip heavy cream until firm peaks hold. Place in the fridge until ready to use.
- Using the same beaters, whip the warm egg yolk mixture until creamy, lite, and cool/room temperature to the touch, about 4 minutes. Stir in Greek yogurt until combined.
- Fold whipped cream into egg mixture until combined. Divide evenly into 8-80ml popsicle molds. Freeze for at least 4 hours or overnight. Run warm water over the popsicle molds to loosen slightly before pulling the popsicles out. Popsicles will last for a week if kept covered and in the mold.
Recipe Notes
-If preferred, remove all popsicles at once and store them in an airtight container for up to one week.
Recent Comments