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Frozen Lemon Pie Pops

4.3

(5)

Five frozen lemon pie pops next to wedges of lemon.
Frozen Lemon Pie PopsChris Gentile

Move over, ice pops: There's a new dessert making waves this summer. A blend of just four ingredients, these frozen pops are irresistibly creamy, with a sweet and tangy taste. Opt for our lemony take on this kid-friendly dessert, or substitute in Key limes, grapefruit, or orange for your own citrus twist.

Cooks' Note:

Pops can be made 1 week ahead and kept frozen either in molds or wrapped individually in plastic.

Recipe information

  • Total Time

    5 1/4 hours

  • Yield

    Makes 16 to 20 (3- to 5-ounce) ice pops

Ingredients

2 (14-ounce) cans sweetened condensed milk
2 tablespoons grated fresh lemon zest (from 2 to 3 medium lemons)
1 cup fresh lemon juice (from 7 medium lemons)
1 cup chilled heavy cream

Special Equipment

16-20 (3- to 5-ounce) ice pop molds; wooden ice pop sticks

Preparation

  1. Step 1

    Whisk together condensed milk, zest, and juice. Beat cream until it just holds stiff peaks, then gently fold into condensed milk mixture.

    Step 2

    Spoon into ice pop molds, stopping about 1/4 inch from top (filling will expand slightly when frozen). Tap filled molds on counter a couple of times to eliminate any air bubbles.

    Step 3

    Put cover on molds and insert sticks, making sure they are straight (important for removing top when unmolding). Freeze until completely firm, about 4-5 hours.

    Step 4

    To unmold, dip molds in a deep container, such as a pot of room-temperature water, letting water come to within 1/4 inch of top of molds, for 30 seconds. Remove cover and pull out pops. Serve immediately or wrap individually in plastic wrap and freeze until ready to serve.

TagsFrozen DessertDessertLemonCitrusFruitSnackGluten FreeNut FreeEasyQuickMake Ahead5 Ingredients or FewerNo-CookSummerGourmet

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