Step 1

Wash, zest and juice lemons.

Step 2

Separate 2 large eggs. Set yolks and two additional whole eggs aside. (You don't need the 2 separated egg whites for this recipe).

Step 3

Place butter and sugar in a mixing bowl and beat until light and fluffy.

Step 4

Add egg yolks and whole eggs and beat until throughly combined.

Step 5

Add lemon juice (use a strainer if you still have bits of seeds in the juice). Stir the mixture and then pour into a saucepan. Don’t worry if the mixture looks curdled after you add the lemon juice. It will smooth out once the butter melts.

Step 6

Heat the mixture over low heat, stirring constantly until it looks smooth and thickens up a bit.

Step 7

Increase heat to medium and keep stirring until the lemon curd reaches 170 F/76C. When it coats the back of a spoon and leaves a clear spot when you run your finger through the curd (see photos above), take it off the heat.

Step 8

Add the lemon zest and stir. Let the lemon curd cool for a few minutes, then pour into a sterilized jar or bowl. Cover with a lid or plastic wrap to prevent a skin forming.

Step 9

Make the Lemon Curd Yogurt Ice Pops:Stir cooled lemon curd into the Greek yogurt.Fill 6 popsicle molds with the yogurt lemon curd mixture leaving a little room at the top for the pops to expand.Freeze for 4 hours or until set. To unmold, run the pop under warm water.

Step 10

Stir cooled lemon curd into the Greek yogurt.

Step 11

Fill 6 popsicle molds with the yogurt lemon curd mixture leaving a little room at the top for the pops to expand.

Step 12

Freeze for 4 hours or until set.

Step 13

To unmold, run the pop under warm water.