Lemon Puddin’ Pops
- 1 recipe luscious lemon curd, cooled, recipe follows
- 2 tbsp. heavy cream
- 1 cup finely ground gingersnap cookies, about 15 to 20 small crispy cookies
- 1/8 tsp. sea salt
- 2 tbsp. unsalted butter, melted
How to Make Lemon Puddin’ Pops
- 1To make lemon cream, put six to eight gelatin molds or Popsicle molds in freezer to chill. The amount of pops this recipe makes depends on the size of your molds. You can get eight pops using the small 3 oz. gelatin molds or six when you use standard 4 oz. Popsicle molds.
- 2In bowl of blender or food processor, puree cooled lemon curd for 30 seconds. Add heavy cream, 1 tablespoon at a time, blending for a few seconds between each addition. Once the curd has been whipped, it will turn a lovely pale yellow and will have the most amazing lighter than air texture. This technique is highly recommended even if you’re serving the lemon curd straight up.
- 3Transfer the mixture to a 4 cup liquid measuring cup with spout and pour into the pre chilled molds. If you want to add berries, put a few at the bottom of the molds, then tuck a few more in once the molds have been filled, though you might need a couple more molds.
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.
- 4To make gingersnap crunch, preheat oven to 350. in small bowl, mix ground gingersnaps and salt. Pour in melted butter and mix til crumbs are evenly moistened. Spread the crumbs on rimmed baking sheet and toast for 5 to 7 minutes, until beginning to crisp. Set aside to cool.
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.
- 5Luscious Lemon Curd
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.