Creamy Lemon Pops

Ingredients

Servings

8 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

3

Farmhouse Eggs® Large Brown Eggs , separated

egg yolks only

65 g

Granulated Sugar

1

Lemon , zested, juiced

120 mL

Heavy Cream

165 g

Low-Fat Vanilla Greek Yogurt

1 pinch

Salt

Cooking Instructions

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Step 1

In a small bowl whisk together Farmhouse Eggs® Large Brown Eggs (3) , Granulated Sugar (65 g) , zest and juice of a Lemon (1) , and Salt (1 pinch) .

Step 2

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 the mixture registers 170 degrees F (77 degrees C), for about 4 minutes.

Step 3

Remove from heat and place in the fridge while proceeding.

Step 4

Whip Heavy Cream (120 mL) until firm peaks hold. Place in the fridge until ready to use.

Step 5

Using the same beaters, whip the warm egg yolk mixture until creamy, lite, and cool or room temperature to the touch, for about 4 minutes.

Step 6

Stir in Low-Fat Vanilla Greek Yogurt (165 g) until combined.

Step 7

Fold whipped cream into egg mixture until combined.

Step 8

Divide evenly into eight 80 ml popsicle molds. Freeze for at least 4 hours or overnight. Run warm water over the popsicle molds to loosen them slightly before pulling the popsicles out.