MAKE IT CUTE

Ingredients:

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

Gingersnap crunch

1 cup finely ground gingersnap cookies

1/8 tsp sea salt

2 tbsp unsalted butter, melted

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 unmolding.

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:

by Kir Jensen | 2/1/2016