Lemon Pudding Pops fron My Kitchen Wand

Lemon Pudding Pops

Summer heat brings cool treats and these tangy lemon flavoured pudding pops are almost as much fun to make as they are to eat.

One lemon provides about 31 mg of vitamin C, which at 51% of the suggested daily intake, making them a good source of vitamin C. Eating fruits ( and vegetables) with vitamin C reduces the risk of heart disease and stroke. The soluble fiber in citrus fruits can also assist in improving digestive health. To do so however, means that not just the juice needs to be consumed but the pulp also. Two of several reasons lemons are associated magically with cleansing and purification.

Lemon Pudding Pops from My Kitchen Wand

You will need:

3/4 cup sugar

1/4 cup cornstarch

2 1/2 cups milk

3 large egg yolks, lightly beaten

2 tablespoons finely grated lemon zest

Pinch salt

1/2 cup fresh lemon juice

2 tablespoons unsalted butter, at room temperature

Begin with a moment to make the shift, away from what you were just doing and into the present moment. Take a deep breath and hold it. Close you eyes and slowly release, letting your shoulders drop. Repeat. While you wash your hands run warm water over them and rinsing away the soap, let go of anything that is keeping you from being, here, now. Begin.

Into a medium saucepan combine the sugar and cornstarch and whisk to combine before adding the milk while continuing to whisk until the mixture is lump free.

Lemon Pudding Pops from My Kitchen WandPlace the saucepan over medium heat and while the milk mixture heats add the eggs, lemon zest and salt. Stir frequently as the mixture cooks. The mixture should thicken until it coats the back of a spoon. Stirring is important to prevent burning of the pudding and to keep the mixture smooth.

Take the pot off the heat and stir in the lemon juice and butter. Stir until the butter is melted and then pour through a strainer to remove any lumps.

The pudding can be served as exactly that, pudding. Pour into four small ramekins or bowls and allow to cool to room temperature. Store in a fridge for up to three days. Best served cold.

Once set top with sweetened whipped cream and any handy garnishes.

Lemon Pudding Pops from My Kitchen WandTo turn the pudding into pudding pops, pour the slightly cooled mixture into popsicle molds.

If there are no molds handy, paper Dixie cups will work as will used individual yoghurt containers.

Store in the freezer for 30 minutes before inserting the popsicle sticks and allowing them to set until frozen. If the sticks will not stand up by themselves give it a few more minutes and try again.

Once frozen there is an option to cover the popsicles in a chocolate dip or drizzle. It is also a fun activity for kids to “help” with the decorating at this point.

To make the chocolate dip you will need:

chocolate – about 3/4 of a cup

coconut oil – about 1/4 cup

I am being a bit vague because, the variety of chocolate will influence the thickness of the melted mass and therefore the amount of coconut oil needed to thin down the mixture. Melted couverture will be a different viscosity from chocolate chip confectionary coating due to their individual compositions. Once the chocolate being used is melted add 2 Tbsp. coconut oil and test on the back of a spoon before adding more oil to suit. The thicker the mixture the more coating will harden on the popsicle and the fewer popsicles will be able to be dipped.

Before we go too much further, there is something to think about. The best container for a full dip is something close to the size of the popsicle. The bigger the container the more chocolate will be needed to get several full dips. The lemon pudding will be frozen and will freeze the dip quickly. Pouring over the top does not create a smooth coating. It will however create some fun drizzle designs.

Melt the chocolate over warm water or via short bursts in the microwave. Stir in the coconut oil until well mixed. During the summer months, when the coconut oil is almost liquid anyway, this will be very quick. During the winter months, melting the oil first before combining will probably work best.

If using white chocolate, sprinkles can also be added directly to the chocolate mix but they will not be visible in dark chocolate. Best to add on the outside before the chocolate hardens. Toasted chopped nuts are another option, as is simply served plain.

Lemon Pudding Pops fron My Kitchen Wand

Lemon Pudding Pops from My Kitchen Wand





Posted in Dessert, Frozen Treats.