Traverse City Record-Eagle

Rebecca Lindamood: Foodie With Family

May 31, 2012

Foodie With Family: Pack and go

Hungry fishermen need snacks — and fast


Creamy Lemon Lime Popsicles

1 c. Lemon Lime curd (recipe follows) (or ½ c. each of lemon curd and lime curd)

1 can (13.66 ozs.) full-fat, unsweetened coconut milk

2 t. of lemon juice

Add all ingredients to a blender and blend on high until smooth, about 15 seconds. If you do not have a blender, whisk the ingredients together in a bowl until very smooth.

Pour into popsicle molds (or small disposable paper cups), add sticks and freeze for 8 hours, or until frozen solid. For best flavor, eat within two weeks of making the popsicles.

Lemon Lime Curd (5-Minute Blender and Microwave Methods)

½ c. each freshly squeezed lemon and lime juice (for a total of 1 c. citrus juice)

1 c. granulated sugar

5 T. butter, melted and cooled slightly (If you're using the blender method the butter can be straight out of the refrigerator.)

9 egg yolks

Zest of 2 lemons and 2 limes (Use some of the lemons and limes you juiced)

The Blender Method (I use my Vitamixblender. Be sure your blender is well-built enough to run on high speed for 5 or more minutes without burning out the motor.):

Add the citrus juice, sugar, butter and egg yolks to the work carafe of your blender. Fix the lid firmly in place. Start the blender on low and slowly increase the speed until you reach the highest speed. Let the blender run on high until steam is pouring out of the top of the blender.

Turn the blender off and — wearing oven mitts — remove the lid carefully. Use an instant read thermometer to check the temperature of the curd. It should be at or above 170°. (If you don't have an instant read thermometer you can test the readiness with a spoon. Dip a spoon into the hot curd. Carefully draw your finger through it in a line. When the line stays for about 5 seconds before the curd comes back together it is ready.)

Also, the curd will thicken as it cools.

Stir in the citrus zest and immediately pour into clean jars or heatproof containers with tight fitting lids. Let cool slightly before storing in the refrigerator.

If desired, once the curd has cooled slightly, you can lay a piece of plastic wrap directly on the surface to prevent skin from forming on it. Refrigerate for up to 2 weeks, or freeze for up to 1 year.

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