Lemon Cream Popsicles

Lemon is our ingredient of the season! So far we’ve used it in a bucklein barsin a savory pasta, and in the shower.

Lemon cream popsicles : just three ingredients and you’ll create a popsicle that’s equal parts tart, sweet, and deliciously creamy. I’ve been trying for days, but I can’t quite figure out how to explain these. They’re creamy like a lemon custard, but airy, like whipped cream. Maybe lemon mousse? Try licking whipped cream off of the slice of a lemon. That’s what this is (sort of).

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I got the idea for these after reading The Merrythought’s post on Brazilian Limeade Popsicles.Loving desserts that blend citrus and cream (orange sherbet & vanilla ice cream, key lime pie), I was immediately intrigued and thought it would be fun to make a version that uses lemons. Subbing the limes for lemons, produces the recipe as I wrote it below, which just contains milk, sweetened condensed milk, and lemons. That’s it! And there’s no cooking involved,  just blend, strain, and freeze….



At this point are you thinking about the lemon juice and milk combination? Won’t you just end up with curdled milk? That’s what I wondered, but amazingly surprisingly, it just works! Calder says it’s because you’re using cold milk. Maybe that’s the case, but I’m incredulous, I think there’s something else going on here, I just don’t know what it is.

Lemon Cream Pops

Lemon Cream Pops


  • 2 whole lemons
  • 1 can sweetened condensed milk
  • 2 cups milk (I used whole)


  1. Juice one lemon, removing all seeds. Cut and discard the ends from the second lemon, and then cut the rest of the fruit into eighths, removing as many seeds as you can (do not peel the fruit).
  2. Place the lemon pieces, the lemon juice, the sweetened condensed milk, and the milk in a blender. Pulse or blend (my blender doesn't have a pulse option) for about 5-10 seconds. At this point you can taste your mixture and adjust it as necessary, adding more lemon juice or sugar depending upon how tart or sweet you want them.
  3. Strain the liquid, throwing out the pulp.
  4. Pour the strained liquid into popsicle molds and freeze overnight.


A note about our popsicle molds : we love them! We have both the mini pops and the classic molds. The mini pops are the perfect size for kids and for small treats for adults (each pop is less than an ounce). Those are made from silicone and it’s so easy to remove each pop without having to run them under water (the silicone sleeve turns inside out as you’re pulling out the pop) . The classic molds produce large/average-sized pops. These aren’t made from silicone, but you can remove each pop with its plastic sleeve from the large holder. This makes it easy to grab just one pop at a time to run under hot water, or to carry a bunch at a time as you deliver them to your guests on the deck. Zoku. I’m having so much fun making popsicles this summer that now I want to collect all of the Zoku holders (rocket ships!  sea life!). I’m obsessed, but really just because they are such high quality molds that are well designed.

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Luckily for me, I live with a little popsicle monster.  If he had his way, he’d have them for breakfast, lunch, and dinner. I have to admit, as the supply dwindles, I love planning what the next batch will be. Strangely enough, he calls every one a “watermelon pop” because that’s the first flavor he ever had!


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