Lemon Puddin Pops Food

PUDDIN' POPS

Steps:

• Make the filling: Melt the chocolate with the milk in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water), whisking until smooth. Whisk the egg yolks, sugar and cornstarch in a large bowl; slowly whisk in the chocolate mixture, then pour into a separate saucepan. Cook over medium-low heat, whisking, until bubbles appear around the edges and the mixture thickens, 3 to 4 minutes. Transfer to a bowl and press plastic wrap directly onto the surface. Cool to room temperature, about 45 minutes.
• Beat the heavy cream with a mixer on medium speed until soft peaks form. Fold half of the whipped cream into the cooled chocolate mixture using a rubber spatula. Cover and refrigerate until set, about 2 hours; cover and refrigerate the remaining whipped cream until ready to serve.
• Make the popovers: Position a rack in the lower third of the oven; preheat to 450 degrees F. Whisk the flour, salt and 1/4 teaspoon cinnamon in a large bowl. Whisk the milk and eggs in another bowl, then whisk into the dry ingredients until smooth. Whisk in the melted butter. Let rest 10 minutes.
• Brush a 6-cup popover pan with melted butter; dust with flour and tap out the excess. Divide the batter among the cups. Bake 20 minutes, then reduce the oven temperature to 350 degrees F and continue baking until puffed and golden brown, about 20 more minutes (do not open the oven door). Transfer the pan to a rack; let cool slightly. Meanwhile, mix the sugar and the remaining 1/2 teaspoon cinnamon in a bowl. Remove the popovers from the pan; brush with melted butter and toss in the cinnamon sugar.
• Slice the top of the popovers three-quarters of the way through to open, leaving a hinge. Spoon in the filling and reserved whipped cream. Dust with cocoa powder and cinnamon.

MY FAVORITE LEMON PUDDING

Steps:

• Whisk the sugar and the cornstarch together in a medium saucepan. Add the milk and whisk until smooth. Add the egg yolks, zest, and salt and cook, stirring frequently at first and constantly towards the end, over medium heat until thickened enough to thickly coat the back of a spoon.
• Remove the pan from the heat and stir in the lemon juice and butter. Pour through a strainer into a large serving bowl or 4 individual serving dishes.
• Let cool to room temperature. Chill, loosely covered, for at least 2 hours and up to 3 days, or until set and thoroughly chilled. Serve chilled.

LEMON PUDDIN' POPS

Steps:

• To make lemon cream, put six to eight gelatin molds or Popsicle molds in freezer to chill. The amount of pops this recipe makes depends on the size of your molds. You can get eight pops using the small 3 oz. gelatin molds or six when you use standard 4 oz. Popsicle molds.
• In bowl of blender or food processor, puree cooled lemon curd for 30 seconds. Add heavy cream, 1 tablespoon at a time, blending for a few seconds between each addition. Once the curd has been whipped, it will turn a lovely pale yellow and will have the most amazing lighter than air texture. This technique is highly recommended even if you're serving the lemon curd straight up.
• Transfer the mixture to a 4 cup liquid measuring cup with spout and pour into the pre chilled molds. If you want to add berries, put a few at the bottom of the molds, then tuck a few more in once the molds have been filled, though you might need a couple more molds. Tap out any excess air bubble, insert Popsicle sticks and return to freezer to chill for at least 2 hours or overnight. They need to be completely frozen before unmolding.
• To make gingersnap crunch, preheat oven to 350. in small bowl, mix ground gingersnaps and salt. Pour in melted butter and mix til crumbs are evenly moistened. Spread the crumbs on rimmed baking sheet and toast for 5 to 7 minutes, until beginning to crisp. Set aside to cool. Put a warm washcloth on outside of molds for a few seconds to help loosen the frozen curd. Holding the stick invert the molds and gently lift off. Roll the Popsicle in the gingersnap crunch and serve.
• Luscious Lemon Curd 4 large eggs, room temperature 4 large egg yolks, 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 unsalted butter, cut into chunks, 2 sticks In medium stainless steel pan (don't use aluminum, copper or cast iron, or it will react with the acidic lemon juice and impart a metallic taste), mix the eggs, egg yolks, sugar, lemon zest, lemon juice, salt and butter. Cook over medium low heat whisking continuously til mixture starts to thicken and bubble, about 10 minutes. Remove from heat and strain through a fine mesh sieve into a stainless steel bowl. Make an ice bath in a large bowl and lower the bowl of lemon curd into the bath to stop the cooking process. When curd has cooled a bit, place plastic wrap directly on surface to keep it from forming a skin. To help speed up the cooling land thickening process, put the curd, ice bath an all, in the refrigerator. Once the curd has completely cooled and thickened, transfer it to an airtight container or a mason jar, if you want to give some as a gift, and refrigerate up to 1 week. Makes 2 cups. The cool thing about this recipe is that you don't have to use lemon. You can use whatever potent juice you like. Every once in a while, you can change things up and make orange curd or lemorange curd, half lemon and half orange juice. This is hands down the best lemon curd and a serious workhorse. Use it to top cupcakes, scone, or cheesecake; spoon it over shortcakes or fold it into vanilla ice cream and sandwich between gingersnap cookies. It's creamy, dreamy, and lemony.

OLD-FASHIONED LEMON PUDDING

Steps:

• Combine sugar, cornstarch, and salt in top of a double boiler over simmering water; stir well to prevent clumps. Gradually stir in 5 cups water. Cook, stirring frequently, until mixture is thickened to gravy consistency, 5 to 7 minutes. Remove from heat.
• Beat eggs in a bowl until light and foamy. Pour in 1 cup of sugar mixture gradually, whisking vigorously to avoid curdling eggs. Whisk egg mixture into remaining sugar mixture gradually; return to double boiler. Cook, whisking constantly, until thickened to pudding consistency, 6 to 8 minutes. Whisk lemon juice and butter into pudding gradually. Cool in the refrigerator, 30 minutes to 1 hour.

LEMON-LOVER'S POP CAKE

Steps:

• Combine cake mix, pudding and oil. Mix in eggs, one at at a time, then add the pop. Pour in greased and floured Bundt pan. Bake at 325*F for 55 minutes. Let cook before glazing.
• Glaze: Combine all ingredients and whisk until blended, adding drops of water to thin to desired consistency (if necessary). Drizzle all over cake.

LEMON POPPY SEED MUFFINS

Steps:

• Preheat the oven to 375 degrees F. Lightly brush a 12-cup muffin tin with butter and set aside. Sift the flour, baking powder, and salt into a medium bowl and set aside.
• In a standing mixer fitted with the paddle attachment, or with an electric hand-held mixer in a large bowl, cream the butter, zest, and 2/3 cup sugar until light and fluffy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula. Add the eggs, one at a time, beating well after each addition. Remove the bowl from the mixer. Stir in the poppy seeds.
• Fold the flour in 3 parts into the butter mixture, alternating with the milk in 2 parts, until just combined. Take care not to overmix the batter. Divide the batter evenly into the muffin tin and sprinkle the tops with sugar. Bake until golden brown, about 25 minutes. Cool muffins in the pan on a rack. Serve warm.