Raspberry Lemon Curd Pops Photo © Courtesy of Egg Farmers of Ontario
The warm sunny days are here and with it comes picnics, parades and summer fairs and delicious summer treats! When your days are filled with activities, remember to include eggs on your menu, no matter the occasion.
Eggs are one of those simple ingredients that can easily take you from breakfast all the way to dinner, while providing you with 6 grams of protein and 13 essential nutrients. With that kind of nutrition, you will have the lasting energy to keep you going on those long summer days.
Did you know that eggs in Ontario go from the farm to your grocery store in only 4 to 7 days and come from one of the more than 500 family-run egg farms across the province? Now that’s freshness you can count on!
Not only that, eggs are versatile. If you are looking to feed a hungry crew, options like Easy Egg Tacos or Foodtruck Breakfast Waffles will do the trick. For a sweet indulgence, you can’t go wrong with Raspberry Lemon Curd Pops or Easy Sweet Crêpes.
We’ve got lots of great recipe ideas to boost your summer fun. Visit getcracking.ca for recipes, fun egg facts and more. Here’s a great recipe to get you started:
Raspberry Lemon Curd Pops
Yield: approximately 16 pops (each ⅓ cup) | Prep Time: 20 minutes | Cook Time: 10 minutes
- 5 eggs
- 1⅓ cups (320 ml) granulated sugar
- Juice and Zest of 3 large lemons
- ¼ cup (60 ml) butter
- Pinch of salt
- 1 cup (250 ml) raspberry jam
- 2 cups (500 ml) vanilla Greek yogurt
- In a small saucepan, whisk eggs until blended; stir in sugar, lemon juice and zest, butter and salt. Cook over medium-low heat, stirring constantly with a wooden spoon until curd is translucent and thick enough to coat the back of a spoon; about 10 minutes. Do not let simmer as this will scramble the eggs. The curd is cooked when the temperature reaches 170°F (77°C).
- Transfer curd to a wide shallow dish and let cool for 20 minutes. Refrigerate, uncovered, for 1 hour or until cold.
- In a medium bowl, gently fold raspberry jam into yogurt so ribbons of jam are still visible.
- Spoon large dollops of yogurt mixture into lemon curd. With a small, long handled spoon, scoop small mounds of yogurt curd mix into popsicle molds to create a marbling effect. Add yogurt into curd mix as needed to fill molds.
- Add popsicle sticks into molds and freeze overnight.
Tip: To unmold pops, run molds under warm, running water for a few seconds at a time until popsicles can be easily removed.
Tip: Store popsicles in an airtight container for up to 2 weeks.
Nutrients per serving (1 pop or ⅓ cup mixture): 180 calories, 5 g total fat, 60 mg sodium, 31 g carbohydrates, 0 g fibre, 28 g sugars, 4 g protein.
Ontario eggs are healthy, easy to prepare, affordable and produced by local farmers. Egg Farmers of Ontario is pleased to offer you recipes, cooking techniques and tips to simplify meal preparation.