These lemon cream pops are a bright and easy treat to close out your last few weeks of summertime! If you love lemon tarts or lemon bars, this will satisfy your craving. I used to make these with my mom when I was younger and we loved how they were sweet and tangy. Also I KNOW these aren’t my best photos. These popsicles just weren’t that cute, sorry. But delish!
Lemon Cream Pop Ingredients
- Lemons – HAha. Make sure to have some ripe, juicy lemons. The great thing about lemons – they aren’t really seasonal, so you can enjoy these any time of the year technically. Meyer lemons are great for this recipe too but they are smaller than traditional lemons you find at the grocery store – so you may need to buy a few extra to get enough juice.
- Sweetened Condensed Milk – Condensed milk is cow’s milk but the water has been removed. So it’s especially thick and works as the perfect ingredient to create a sweetness (it has sugar added). Eagle Brand is my go-to favorite but any brand should work.
- Heavy Cream – Adds even more creaminess.
- Salt – just a pinch! This really helps to balance out the sweet and sour.
What can I use for my popsicle molds?
Important note here: this recipe did NOT work in my instant pop mold maker (I have this awesome one from Williams Sonoma called a Zoku). It is too cream-based and therefore, it just isn’t as hard as a fruit juice popsicle can get. The popsicle sticks tend to slide right out.
Instead, I used paper Dixie cups. These are great because they are small – these popsicles are THICK so you probably are not going to want a whole large popsicle of this. Smaller is better. Then, once the popsicles have solidified, you can just cut off the paper cup with scissors and tear it away!
Don’t have popsicle sticks?
Me neither. I literally used birthday candles and that worked pretty well because they are the perfect length. You could even use some sturdy toothpicks if you cannot find regular popsicle sticks.
Want to make your lemon cream pops boozy?
If you want your popsicles to have a kick, add a shot of vodka! It shouldn’t curdle the popsicles as long as your mixture isn’t hot.
If you enjoyed these lemon cream pops and want some more summertime treats, try my Bourbon Chocolate Chunk Ice Cream Sandwiches or The BEST Mimosa Cupcakes.
And please feel free to scroll to the bottom and leave me a comment a star rating – I’d love to hear your reviews!
4 Ingredient Lemon Cream Pops
Equipment
- dixie cups
- popsicle sticks
- scissors
- large bowl
- zester
- knife
Ingredients
- 2 tbsps lemon zest
- ½ cup lemon juice around 4 lemons
- 14 oz sweetened condensed milk or 1 can
- ½ cup heavy cream
- pinch of salt
Instructions
- In a bowl, stir together the lemon zest, juice, condensed milk, cream and salt until well combined.
- Divide the mixture among your paper dixie cups (or other pop molds if you have them). Do not fill them all the way to the top – fill them about ¾ full. Place in the freezer for 15 minutes.
- Remove from the freezer and check to see if the pops are firm enough to insert the sticks. If not, try freezing for 10 more minutes. If so, push a stick into the center of each popsicle, and then place the pops back into the freezer to chill for 4 hours or overnight.
- When ready to serve, use scissors to cut into the dixie cup. Tear the paper away and enjoy!
