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Frozen Yogurt Ice Pops With Lemon Curd

By The Silver Spoon Kitchen

4.0

(4)

Frozen yogurt ice pops filled with lemon curd on a marble countertop.
Photo by Joseph De Leo, Food Styling by Kaitlin Wayne

These easy ice pops get their rich, velvety texture from full-fat yogurt and a teaspoon of agar agar, while homemade lemon curd adds a sweet, tangy brightness. Make a big batch of these frozen yogurt ice pops and keep them all summer long for a cool and refreshing frozen dessert whenever you want it. The plain yogurt base also makes these ice pops an excellent vehicle for flavor. Riff on the recipe by swirling in your favorite jam or compote, and if you don’t feel like making lemon curd, store-bought will work just fine.

Cooks' Note:

Lemon curd can also be cooked directly on a stove top. This way, the cooking time is reduced, but you must be very careful to keep the temperature low, without ever letting the mixture boil, to prevent the eggs curdling. Another method requires the juice and zest of the lemon, the eggs and sugar to be warmed together before adding the butter in small cubes, mixing until it has melted and the curd has thickened. It is possible to store the curd in sterilized jars in the refrigerator for up to 14 days. To sterilize the jars, boil them in a saucepan and avoid touching them by using a clean dish towel (tea towel). Alternatively, wash in boiling water then place in the oven at 325°F/160°C for 15 minutes. Pour the lemon curd into the jars while they are still hot. 

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