Lemon Puddin’ Pops
Tap out any excess air bubble, insert Popsicle sticks and return to freezer to chill for at least 2 hours or overnight. They need to be completely frozen before unmolding.
Put a warm washcloth on outside of molds for a few seconds to help loosen the frozen curd. Holding the stick invert the molds and gently lift off. Roll the Popsicle in the gingersnap crunch and serve.
4 large eggs, room temperature
4 large egg yolks, room temperature
1 cup sugar
Grated zest of 2 lemons
1/2 cup freshly squeezed lemon juice from about 4 lemons
1/8 tsp. sea salt
1 cup unsalted butter, cut into chunks, 2 sticks
In medium stainless steel pan (don’t use aluminum, copper or cast iron, or it will react with the acidic lemon juice and impart a metallic taste), mix the eggs, egg yolks, sugar, lemon zest, lemon juice, salt and butter. Cook over medium low heat whisking continuously til mixture starts to thicken and bubble, about 10 minutes. Remove from heat and strain through a fine mesh sieve into a stainless steel bowl.
Make an ice bath in a large bowl and lower the bowl of lemon curd into the bath to stop the cooking process. When curd has cooled a bit, place plastic wrap directly on surface to keep it from forming a skin. To help speed up the cooling land thickening process, put the curd, ice bath an all, in the refrigerator.
Once the curd has completely cooled and thickened, transfer it to an airtight container or a mason jar, if you want to give some as a gift, and refrigerate up to 1 week. Makes 2 cups.
The cool thing about this recipe is that you don’t have to use lemon. You can use whatever potent juice you like. Every once in a while, you can change things up and make orange curd or lemorange curd, half lemon and half orange juice.
This is hands down the best lemon curd and a serious workhorse. Use it to top cupcakes, scone, or cheesecake; spoon it over shortcakes or fold it into vanilla ice cream and sandwich between gingersnap cookies. It’s creamy, dreamy, and lemony.