Lemon Cream Pops Recipes

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LEMON & CREAM POPS



Lemon & Cream Pops image

Sweetened condensed milk ensures a creamy, dreamy popsicle. The bright lemon flavor is perfect for summer. -Sharon Guinta, Stamford, Connecticut

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 8 pops.

Number Of Ingredients 6

1 can (14 ounces) sweetened condensed milk
1 cup whole milk
1/2 cup fresh lemon juice
1/3 cup sugar
1/2 teaspoon grated lemon zest
8 freezer pop molds or 8 paper cups (3 ounces each) and wooden pop sticks

Steps:

  • In a large bowl, whisk the sweetened condensed milk, whole milk, lemon juice, sugar and grated lemon zest until sugar is dissolved. Pour into freezer pop molds or cups; top molds with holders or insert wooden sticks into cups. Freeze.

Nutrition Facts :

CREAMY LEMON POPS WITH BASIL



Creamy Lemon Pops With Basil image

Both refreshing and satisfying, these creamy lemon pops are just the thing for a hot summer day. Steeping the zest in the sugar syrup releases the essential oils, and the fresh lemon zest brightens everything up. Although unexpected, basil's sweetness pairs nicely with lemon, but feel free to experiment with another fresh herb, like bay leaves or thyme. A few fresh raspberries or blueberries would be nice if you'd like a little texture, but the bars are luxurious as is.

Provided by Samantha Seneviratne

Categories     snack, finger foods, ice creams and sorbets

Time 9h30m

Yield About 10 to 14

Number Of Ingredients 7

4 lemons
8 large basil leaves, smashed
2/3 cup granulated sugar
2 cups heavy cream
1 cup whole milk
1/8 teaspoon kosher salt
Fresh blueberries or raspberries (optional)

Steps:

  • Have a 10-pop (1/3 cup each) popsicle mold (or similar size) ready. Using a vegetable peeler, strip the zest of 3 lemons, taking care to leave the white pith behind. Finely grate the zest of the remaining lemon. (Save the remaining lemon juice for other use.)
  • In a small saucepan, combine the zest strips, basil leaves, sugar and 1/2 cup water, then heat over medium. Cook, stirring, just until the sugar has dissolved, about 2 minutes. Cover and let steep for 15 to 30 minutes.
  • Strain the sugar mixture through a fine-mesh sieve into a large glass measuring cup, pressing the solids to extract all the liquid. Discard the solids.
  • Add the cream, milk, salt and the finely grated lemon zest, and stir to combine. Add a few berries to each popsicle mold, if using, then distribute the cream mixture evenly among the molds. Cover and freeze for 1 hour.
  • After 1 hour, add the popsicle sticks and continue to freeze until solid, at least 8 hours.
  • To unmold, briefly dip the mold in hot water a few times just until the pops can be pulled out.

LEMON CAKE POPS FROM SCRATCH



Lemon Cake Pops from Scratch image

These are really yummy cake pops that my kids love. If you don't like things super sweet, you can just mix the cake with cream cheese instead of frosting. Store in the refrigerator.

Provided by Anonymous

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 4h45m

Yield 20

Number Of Ingredients 16

1 cup unsalted butter, at room temperature
2 tablespoons unsalted butter, at room temperature
1 cup white sugar
4 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
2 lemons, zested
¼ cup cream cheese, softened
2 tablespoons unsalted butter, at room temperature
1 ¼ cups confectioners' sugar
2 teaspoons lemon juice
lollipop sticks
styrofoam block
1 (14 ounce) package confectioners' coating (such as Wilton® Candy Melts®)
1 (1.75 ounce) package multicolored candy sprinkles

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Grease a rectangular baking dish with butter.
  • Cream 1 cup plus 2 tablespoons butter and sugar in a bowl with an electric mixer until smooth. Add eggs one at a time, beating well after each addition. Combine flour and baking powder in a separate bowl and mix into the batter 1/4 cup at a time. Beat in lemon zest. Pour batter into the prepared baking dish.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely, 30 minutes to 1 hour.
  • Combine cream cheese and butter in a bowl and beat with an electric mixer until creamy. Add confectioner's sugar 1/4 cup at a time, alternating with lemon juice, mixing until frosting has the desired consistency.
  • Poke holes 2 to 3 inches apart into 1 side of a styrofoam block using a lollipop stick.
  • Trim off tops and sides of the cake. Crumble the cake into very fine crumbs using your hands. Mix in 2 tablespoons frosting until thoroughly combined. Add more frosting if necessary until mixture is smooth and sticks together.
  • Line a baking sheet with waxed paper. Roll the cake mixture into walnut-sized balls. Arrange cake balls on lined baking sheet and refrigerate for 30 minutes.
  • Melt 1/4 of the confectioners' coating in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes.
  • Poke a small hole into each cake ball with a lollipop stick. Dip lollipop sticks into the confectioners' coating and stick one into each cake ball. Refrigerate for 30 minutes.
  • Melt remaining confectioners' coating in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes. Dip cake balls into the coating; tap to remove excess coating. Scatter sprinkles over the cake balls. Stick cake pops upright in the prepared foam block. Allow to dry completely.

Nutrition Facts : Calories 361.5 calories, Carbohydrate 42.3 g, Cholesterol 75 mg, Fat 20.5 g, Fiber 0.9 g, Protein 4.2 g, SaturatedFat 12.1 g, Sodium 91.6 mg, Sugar 31.2 g

CREAMY LEMON POPSICLES



Creamy Lemon Popsicles image

A cool, delicious treat that can be enjoyed any time of year! You will love this quick, healthy creamy lemon popsicles recipe!

Provided by Ali

Time 4h5m

Number Of Ingredients 5

1/2 cup sugar
1/4 cup fresh lemon juice
2 Tbsp. grated lemon peel
pinch of salt
1 1/4 cups buttermilk

Steps:

  • Whisk sugar, lemon juice, lemon peel, and salt in a large bowl until sugar dissolves. Whisk in buttermilk.
  • Divide mixture among popsicle molds. Cover and freeze until firm, at least 4 hours and up to 5 days.

CREAMY LEMONADE ICE POPS



Creamy Lemonade Ice Pops image

These creamy ice pops are quick to make. I like them on the tart side so I don't use too much sugar but feel free to adjust the sweetness level to your liking.

Provided by Yoly

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 4h10m

Yield 4

Number Of Ingredients 4

¾ cup heavy whipping cream
½ cup freshly squeezed lemon juice
¼ cup whole milk
2 tablespoons white sugar, or more to taste

Steps:

  • Combine heavy whipping cream, lemon juice, milk, and sugar in a bowl until well combined. Pour into 4 ice pop molds and freeze until solid, at least 4 hours, or overnight.

Nutrition Facts : Calories 194.9 calories, Carbohydrate 10.8 g, Cholesterol 62.7 mg, Fat 17 g, Fiber 0.1 g, Protein 1.5 g, SaturatedFat 10.6 g, Sodium 23.4 mg, Sugar 7.7 g

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