Sugar Cube: 50 Deliciously Twisted Treats from the Sweetest Little Food Cart on
the Planet. Toss in a few fresh farmer’s
market berries and you’ll be livin’ the good life, girlie!
Lookin’ for a refreshing treat to kick off spring’s glorious
good weather? Look no further than this tangy frozen puddin’ pop from the
brilliant mind of Kir Jensen. We plucked this prime recipe from her new book,
Lemon Curd plus cream
4 large eggs at room temperature
4 large egg yolks at room temperature
1 cup sugar
Grated zest of 2 lemons
1/2 cup freshly squeezed lemon juice (from about 4 lemons)
1/8 tsp sea salt
1 cup (2 sticks) unsalted butter, cut into chunks
PLUS 2 tbsp heavy cream
1 cup finely ground gingersnap cookies
1/8 tsp sea salt
2 tbsp unsalted butter, melted
To make the lemon curd:
1. In a medium-sized stainless-steel saucepan, combine the
eggs, egg yolks, sugar, lemon zest, lemon juice, salt and butter. Cook over
medium-low heat, whisking continuously, until the mixture starts to thicken and
bubble, or about 10 minutes. Remove from the heat and strain through a
fine-mesh sieve into a stainless steel bowl.
2. Make an ice bath in a larger bowl and lower the bowl of
lemon curd into the bath to stop the cooking process. When the curd has cooled
a bit, place plastic wrap directly on the surface to keep it from forming a
skin. To help speed up the cooling and thickening process, place the curd—ice
bath and all—in the refrigerator.
3. Once the curd has completely cooled and thickened,
transfer it into an airtight container or a mason jar, and refrigerate for up
to 1 week.
To make the lemon cream:
1. Place six to eight gelatin molds or popsicle molds in the
freezer to chill. The amount of pops this recipe makes depends on the size of
your molds. Using a standard 4-ounce popsicle mold, you should get six pops.
2. In the bowl of a blender or food processor, puree the
cooled lemon curd for 30 seconds. Add the heavy cream 1 tablespoon at a time,
blending for a few seconds between each addition. Transfer the mixture to a
4-cup liquid measuring cup with a spout and pour into the pre-chilled molds. If
you want to add berries, place a few at the bottom of the molds, then tuck a
few more in once the molds have been filled.
3. Tap out any excess air bubbles by rapping gently against
the counter top, insert popsicle sticks and return to the freezer to chill for
at least 2 hours or overnight. They need to be completely frozen before
To make the gingersnap crunch:
Preheat the oven to 350 degrees. In a small bowl, combine
the ground gingersnaps and salt. Pour in the melted butter and mix until the
crumbs are evenly moistened. Spread the crumbs on a rimmed baking sheet and
toast for 5 to 7 minutes, until beginning to crisp. Set aside to cool.
Pull it all together:
Place a warm washcloth on the outside of the molds for a few
seconds to help loosen the frozen curd. Holding the stick, invert the molds and
gently lift off. Roll the popsicles in the gingersnap crunch and serve
BY KIR JENSEN ON 4/25/2012 4:28:00 PM
POSTED IN sweet treats, summer recipes, spring recipes, easy party food, produce