Meyer Lemon Pudding Pops

Meyer Lemon Pudding Pops

So, today’s post is on a Sunday, yes, but it’s not part of #SundaySupper; just consider it a bonus post! Y’all know this past week our theme was Christmas Gift Week, where I highlighted some food/cooking related gifts I received from my family members.

Meyer lemon pudding pops

In actuality though, my original plan had been to do a Winter Citrus week, and make recipes using winter citrus like blood oranges, kumquats, Meyer lemons, and the like. Well, winter citrus arrived a little early up here, and I just plain missed it. At the start of the year, when I went looking for it, all that was left was some Meyer lemons. So I only made one winter citrus recipe this year, and it was too good not to share with you.

beautiful Meyer lemons

This recipe is supposed to just be a pudding. Which sounded just perfectly fine and dandy to me, so that was the original plan. On my first batch, I scrambled the eggs. I guess I had the heat too high. Oops. Fortunately I had enough ingredients to start over, so I did, but I think on the second try I had the heat too low, out of paranoia, and the mixture didn’t get thick enough. I stored it in the fridge for two days, and it never thickened into a proper pudding texture. Not one to throw in the towel, I simply poured the mixture into my ice pop maker and waited to see what would happen.

Meyer lemon pudding pops

Um, delicious, creamy, lemony pudding pops happened. Score! Seriously, make them this way! So good!! And if you don’t get Meyer lemons where you are, or missed them for the season, then you can use regular lemons, or use half lemon and half orange, both zest and juice, to approximate the Meyer lemon flavor and color. Enjoy!

Meyer Lemon pudding pops

{One year ago: Blood Orange Margaritas}

Source: adapted from The Galley Gourmet

6 tbs granulated sugar
2 tbs cornstarch
1 ¼ cup half-and-half
2 large egg yolks
1 tbs freshly grated Meyer lemon zest
Pinch of kosher salt
¼ cup freshly squeezed Meyer lemon juice
1 tbs unsalted butter, at room temperature

In a medium bowl, add the sugar, cornstarch, half-and-half, egg yolks, lemon zest, and salt. Whisk until smooth. Pour the mixture into a small saucepan. Cook between medium and medium-low heat, stirring constantly, until thickened. It should coat the back of a spoon. This took me about 5 minutes.
Remove the pan from the heat and stir in the lemon juice and butter. Strain the mixture through a sieve into a medium bowl. Cover with plastic wrap and refrigerate until well chilled, at least 2-3 hours.
Once thoroughly chilled, pour into your ice pop molds and freeze according to manufacturer’s instructions. Unmold, again according to manufacturer’s instructions, and serve.
Makes 6 ice pops

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