Creamy Lemon Pops

Creamy Lemon Pops stacked on a metal serving tray garnished with fresh strawberries and a bowl of lemons in the background.
Creamy Lemon Pops
Print Recipe
    Servings Prep Time
    8 popsicles 20-25 minutes
    Cook Time
    4-5 minutes
    Servings Prep Time
    8 popsicles 20-25 minutes
    Cook Time
    4-5 minutes
    Creamy Lemon Pops stacked on a metal serving tray garnished with fresh strawberries and a bowl of lemons in the background.
    Creamy Lemon Pops
    Print Recipe
      Servings Prep Time
      8 popsicles 20-25 minutes
      Cook Time
      4-5 minutes
      Servings Prep Time
      8 popsicles 20-25 minutes
      Cook Time
      4-5 minutes
      Ingredients
      Servings: popsicles
      Instructions
      1. 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.
      2. Remove from heat and place in the fridge while proceeding.
      3. Whip heavy cream until firm peaks hold. Place in the fridge until ready to use.
      4. 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.
      5. 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.

      Lemon Cream Mini Pavlovas

      Lemon Cream Mini Pavlovas
      Print Recipe
        Servings Prep Time
        8 people 30-40 minutes
        Cook Time Passive Time
        80 minutes 1+ hours
        Servings Prep Time
        8 people 30-40 minutes
        Cook Time Passive Time
        80 minutes 1+ hours
        Lemon Cream Mini Pavlovas
        Print Recipe
          Servings Prep Time
          8 people 30-40 minutes
          Cook Time Passive Time
          80 minutes 1+ hours
          Servings Prep Time
          8 people 30-40 minutes
          Cook Time Passive Time
          80 minutes 1+ hours
          Ingredients
          Mini Pavlovas
          Lemon Cream
          Servings: people
          Instructions
          Mini Pavlovas
          1. Preheat oven to 350°F. Line a large baking tray with parchment and mark out 8-3" circles. Flip parchment over.
          2. Combine egg whites and cream of tartar. Whip until soft peaks are starting to form. Gradually add sugar, about a tablespoon at a time. Scrape the sides of the bowl and continue to whip on high speed until stiff and glossy, about 6-7 minutes using a stand mixer.
          3. Add vanilla and whip to combine.
          4. Sift cornstarch over the meringue and fold to combine.
          5. Fit a large piping bag with your desired tip, I used a Wilton 1M.
          6. Fill the piping bag with meringue and squeeze a dab of meringue onto the corners of the parchment to stick it to the baking tray. This will help keep the parchment from moving while you pipe. Place the baking tray on a slightly damp kitchen towel to prevent the tray from moving. Fill in the traced circle, creating a base. Continue to pipe along the edge of the base for two turns, creating a basket.
          7. Place the tray in the oven on the middle rack and immediately turn oven temperature to 225°F. Bake for 80 minutes, turn off the oven and allow meringues to remain undisturbed in the oven until completely cool. Meringues will be firm and hollow sounding with a slight bit of tackiness and chew in the bottom layer.
          Lemon Cream
          1. Combine all ingredients except butter in a medium saucepan. Heat over medium-low heat, stirring constantly until mixture thickens, about 7-8 minutes. Whisk in butter until smooth.
          2. Remove from heat and allow to cool slightly before covering with plastic wrap directly on the surface. Allow to cool completely and chill until ready to use.
          3. When ready to assemble pavlovas, which should be no more than 2 hours in advance, whip heavy cream until stiff. Fold whipped cream into lemon curd and fill meringues generously. Top with fresh blueberries and serve.
          Recipe Notes

          -Using egg whites at room temperature will result in more volume.

          -If unable to use castor or superfine sugar, simply grind regular granulated sugar in a mini coffee grinder for about 10 seconds.  Even this is not true castor sugar, it breaks down the sugar enough for better absorption into the meringue.

          Chocolate Pots de Créme

          Chocolate Pots de Créme
          Print Recipe
            Servings Prep Time
            6 people 30 minutes
            Cook Time Passive Time
            40 minutes 3+ hours
            Servings Prep Time
            6 people 30 minutes
            Cook Time Passive Time
            40 minutes 3+ hours
            Chocolate Pots de Créme
            Print Recipe
              Servings Prep Time
              6 people 30 minutes
              Cook Time Passive Time
              40 minutes 3+ hours
              Servings Prep Time
              6 people 30 minutes
              Cook Time Passive Time
              40 minutes 3+ hours
              Ingredients
              Servings: people
              Instructions
              1. Preheat oven to 325°F.
              2. Combine cream and milk in a medium saucepan and bring to a simmer over medium heat. Remove from heat and stir in chocolate. Allow chocolate to sit for a few minutes and then stir until chocolate has melted and the mixture is smooth.
              3. In a medium bowl whisk together egg yolks and sugar. Whisk in an approximate 1/4 cup of the chocolate mixture until combined, repeat with another 1/4 cup and then slowly whisk in the remaining hot mixture. Whisk in espresso powder and salt.
              4. Strain through a fine-mesh sieve and allow to sit for 10 minutes, then skim off any foam on the surface.
              5. Pour evenly among six 3/4 cup ramekins. Arrange ramekins in a 9"x13" baking pan and add enough boiling water to come up the ramekins halfway. Cover entire pan with foil and bake on centre rack for approximately 40 minutes until the edges are set but centers still jiggle when shaken.
              6. Remove from oven and remove custards from pan. Allow to rest for 10-20 minutes and then chill until cold, about 3 hours.
              7. Serve with fresh raspberries and lightly sweetened whipped cream.
              Recipe Notes

              -If you do not use boiling water to start with the cooking time will be longer.

              -You can also use good quality semi-sweet chocolate, however bittersweet results in a richer custard.

              -Do not skip the straining as it ensures a smooth custard.

              -Can be made up to 2 days in advance, covered and chilled.

              Minty Hot Chocolate

              Minty Hot Chocolate with whipped cream in blue mugs resting on a white tray lined with a checkered blue and white napkin.
              Minty Hot Chocolate
              Print Recipe
                Servings Prep Time
                1 litre 10 minutes
                Cook Time
                7 minutes
                Servings Prep Time
                1 litre 10 minutes
                Cook Time
                7 minutes
                Minty Hot Chocolate with whipped cream in blue mugs resting on a white tray lined with a checkered blue and white napkin.
                Minty Hot Chocolate
                Print Recipe
                  Servings Prep Time
                  1 litre 10 minutes
                  Cook Time
                  7 minutes
                  Servings Prep Time
                  1 litre 10 minutes
                  Cook Time
                  7 minutes
                  Ingredients
                  Servings: litre
                  Instructions
                  1. Whip half a cup of heavy cream with the powdered sugar until soft peaks form. Keep chilled until ready to use.
                  2. In a small saucepan combine milk, remaining heavy cream, and sugar. Whisk over medium heat until mixture comes to a simmer. Remove from heat and add chocolate. Whisk until chocolate has melted and mixture is smooth. Stir in peppermint extract.
                  3. Divide among serving mugs and top with whipped cream and a candy cane.

                  Apple Galette with Almond Pastry

                  Apple Galette with Almond Pastry
                  Print Recipe
                    Servings Prep Time
                    8 slices 50-60 minutes
                    Cook Time Passive Time
                    40 minutes 1+ hours
                    Servings Prep Time
                    8 slices 50-60 minutes
                    Cook Time Passive Time
                    40 minutes 1+ hours
                    Apple Galette with Almond Pastry
                    Print Recipe
                      Servings Prep Time
                      8 slices 50-60 minutes
                      Cook Time Passive Time
                      40 minutes 1+ hours
                      Servings Prep Time
                      8 slices 50-60 minutes
                      Cook Time Passive Time
                      40 minutes 1+ hours
                      Ingredients
                      Pastry
                      Filling
                      Servings: slices
                      Instructions
                      Pastry
                      1. In a large bowl combine flour, almond flour, sugar and salt. Cut butter cubes into the dry ingredients using a pastry cutter or a knife until the flour is crumbly with small bits of butter.
                      2. Drizzle water and vinegar over flour mixture and toss with a fork until dough just starts to come together. Turn out onto a lightly floured surface and work gently to bring everything together and the dough has smoothed out.
                      3. Roll dough into a ball and then flatten into an approximate 6" disk. Cover with plastic wrap and chill for at least one hour.
                      Apple Filling
                      1. Peel and core apples and then cut them into thin slices. Drizzle slices with the lemon juice as you slice to prevent oxidization.
                      2. To the apples add the sugar, flour, cinnamon and nutmeg. Toss to combine.
                      3. In a small bowl whisk together egg and milk.
                      4. Preheat oven to 375°F.
                      5. On a lightly floured surface roll dough to an approximate 13" circle adding a sprinkle of flour to the top and bottom as you go to prevent it sticking.
                      6. Trim dough to a neat 12" circle by using a plate or pie plate as a guide (see note). Roll dough onto your rolling pin and transfer to a large parchment-lined baking tray.
                      7. Pile filling in the centre and spread out towards the edge leaving a 1 1/2" border of plain dough.
                      8. Fold the dough edge up and over the filling, crimping slightly as you go around. Sprinkle the apples with dots of butter. Brush the pastry with egg wash and sprinkle with coarse sugar if desired. Bake in preheated oven for 40 minutes until the pastry is golden and apples are tender.
                      9. Remove from oven and allow to cool for at least 10 minutes before slicing into wedges and serving with ice cream.
                      Recipe Notes

                      -The pastry does not have to be a perfect circle. If you'd like a nice rustic look you can leave it as you roll it as long as it is an approximate 12"-13" in diameter and 1/8" thick.

                      -If you like a neater look you can also arrange the apple slices in a concentric circle.  I'm partial to piling the apples in as they fall.