Creamy Lemon Pops

These Creamy Lemon Pops are packed with lemon flavor from fresh lemon juice and lemon zest. They’re creamy and delicious but not overly sweet, making them great in hot weather and for both kids and adults alike. Go ahead, treat yourself while the sun still shines this summer, and enjoy!

Total Time

4hr 30min

5.0

1 Rating

Author: Compelled to Cook

Servings:

Ingredients

•

Farmhouse Eggs® Large Brown Eggs (sponsored) , separated

•

1/3 cup

Granulated Sugar

•

Lemon , zested, juiced

•

1/2 cup

Heavy Cream

•

2/3 cup

Low-Fat Vanilla Greek Yogurt

•

1 pinch

Salt

Cooking Instructions

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

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.

Remove from heat and place in the fridge while proceeding.

Whip Heavy Cream (1/2 cup) 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 or room temperature to the touch, for about 4 minutes.

Stir in Low-Fat Vanilla Greek Yogurt (2/3 cup) until combined.

Fold whipped cream into egg mixture until combined.

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.

Author's Notes

Popsicles will last for a week if kept covered and in the mold. Or, if preferred, remove all popsicles at once and store them in an airtight container for up to one week.

Nutrition Per Serving

CALORIES

133

FAT

7.6 g

PROTEIN

4.4 g

CARBS

12.0 g