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Easy Lemon Curd Yogurt Ice Pops (With Lemon Curd Recipe)

These easy Lemon Curd Yogurt Ice Pops are bursting with flavor! Use my Homemade Lemon Curd recipe and you’ll have an easy, delicious, from-scratch summer treat in no time.

These paletas are a super simple and absolutely delicious blend of tart lemon curd and creamy, healthy Greek yogurt.

I made these ice pops one day when I had some left-over lemon curd and yogurt in the fridge. I surprised my husband with them after dinner one night and we both loved them. 

Whether you make lemon curd just for these ice pops or make these ice pops to use up leftover lemon curd, you’ll love this creamy frozen treat!

They are SO good and super refreshing on a hot summer day. Fortunately, lemon curd paletas with Greek yogurt couldn’t be easier to make at home. Keep reading for both the lemon curd and ice pop recipes.

What You Need to Make Lemon Curd Yogurt Ice Pops

All you need is lemon curd (I recommend homemade but you can use store-bought), plain Greek yogurt, and ice pop molds.

Lemon Curd. My 10-minute Homemade Lemon Curd recipe below is quick and easy to make and oh so delicious. Not only is it perfect in these ice pops, give this lemon curd a try on scones, pancakes or other baked items, swirled into plain yogurt or Quark or as a topping for ice cream…or just eat it right out of the jar!

I used to buy lemon curd once in a while but now that I know just how easy it is to make it at home, I’ll never buy it again! To make lemon curd at home you all you need is unsalted butter, eggs, and fresh lemons (the juice and zest).

Greek Yogurt. I recommend using your favorite full fat Greek yogurt because that will yield the creamiest ice pops.

Ice Pop Molds. I bought these stainless steel popsicle molds a couple years ago and use them all summer long. I love and highly recommend them! When you’re ready to enjoy your ice pop, run them under warm water until you can easily pull them out of the mold. 

Homemade Lemon Curd

I like using fresh lemon curd in my ice pops so I’ve included the recipe below. This homemade lemon curd recipe yields a strong lemon flavor that is delicious on so many things besides ice pops:

  • Spread on a scone, waffles, pancakes, french toast or crepes.
  • Drizzle on fruit salad.
  • Swirl into Greek yogurt or whipped cream.
  • Use it as a pie, tart, crepe cake or pavlova filling. 
  • Add a dollop to cheesecake
  • Freeze to make a cold lemon dessert.
  • Or eat a spoonful of homemade lemon curd right out of the jar. It’s that good!

This lemon curd recipe takes about 10 minutes to make and has a strong, tart lemon flavor and thick-but-not-too-thick consistency that blends so well with Greek yogurt.

lemon curd in jar
lemon curd with fresh lemon

How to Make Lemon Curd Yogurt Ice Pops

The first step is to make and cool the lemon curd. If you’re using store-bought curd, you can skip this step.

To make homemade lemon curd, first let the butter and eggs come to room temperature. While those ingredients are warming up, wash, zest, and juice the lemons. Then add 2 whole eggs and 2 egg yolks to a bowl and set it aside.

Once the butter has reached room temperature, chop into pieces and place into a mixing bowl with the sugar.

Beat butter and sugar until light and fluffy. The first time I made this I used a hand mixer but now I use my stand mixer. Either one will work! 

Add the eggs (whole and yolks) and then beat again until throughly combined.

Add the lemon juice to the mixing bowl. If I don’t use a juicer to juice the lemons, I pour the lemon juice through a strainer to catch any stray seeds.

Turn the mixer on again until everything is combined. Then pour into a saucepan. Don’t worry if the mixture looks curdled after you add the lemon juice. It will smooth out once the butter melts.

Heat the curd over low heat, stirring constantly until it looks smooth and thickens up.

Keep stirring until the lemon curd reaches 170F/76C. Turn up the heat a bit if needed.

To test whether your lemon curd is ready, dip a wooden spoon in the curd, then turn it over. Does the curd coat the back of the spoon? If so, run your finger over the spoon (be careful, it’s hot). If you can clearly see where you ran your finger over the back of the spoon, it’s ready (see below).

Take the lemon curd off the heat, add the lemon zest, and stir.

Let the lemon curd cool for a bit, then pour into a sterilized jar or a bowl. Cover with a lid or plastic wrap.

Let cool in the fridge.

Lemon curd will last about 1 week in the fridge or several months in the freezer (store in an airtight container or plastic freezer bag).

How to Make Yogurt Lemon Curd Ice Pops

Stir cooled lemon curd into the Greek yogurt.

I like to add half of the lemon curd, mix it well, then gently fold in the rest of the curd. That way you get a bit of a swirl effect and pockets of delicious lemon curd. 

Fill 6 popsicle molds with the yogurt lemon curd mixture leaving a little room at the top for the pops to expand.

Freeze for 4 hours or until set. To unmold, run the pop under warm water.

Yield: 6 ice pops

Easy Lemon Curd & Yogurt Ice Pops

Easy Lemon Curd & Yogurt Ice Pops

These ice pops are perfect blend of tart lemon curd and creamy Greek yogurt. If you don't want to make ice pops, use this tangy lemon curd on scones, swirled into ice cream or as a filling. Make a batch now and store it in the freezer until you're ready to use it! 

Prep Time 5 minutes
Cook Time 5 minutes
Freeze Time 4 hours
Total Time 4 hours 15 minutes


For the Lemond Curd

  • 6 Tablespoons [85g] butter (softened, unsalted)
  • 1 cup [198g] sugar
  • 2 eggs (whole)
  • 2 egg yolks
  • 3/4 cup [177ml] lemon juice
  • 1 teaspoon fresh lemon zest

For the Ice Pops

  • 1 1/2 cup [340g] full fat Greek yogurt
  • 3/4 cup [170g] lemon curd (add more or less to taste)


Make the Lemon Curd:

  1. Wash, zest and juice lemons.
  2. Separate 2 large eggs. Set yolks and two additional whole eggs aside. (You don't need the 2 separated egg whites for this recipe).
  3. Place butter and sugar in a mixing bowl and beat until light and fluffy.
  4. Add egg yolks and whole eggs and beat until throughly combined. 
  5. Add lemon juice (use a strainer if you still have bits of seeds in the juice). Stir the mixture and then pour into a saucepan. Don’t worry if the mixture looks curdled after you add the lemon juice. It will smooth out once the butter melts.
  6. Heat the mixture over low heat, stirring constantly until it looks smooth and thickens up a bit. 
  7. Increase heat to medium and keep stirring until the lemon curd reaches 170 F/76C. When it coats the back of a spoon and leaves a clear spot when you run your finger through the curd (see photos above), take it off the heat.
  8. Add the lemon zest and stir. Let the lemon curd cool for a few minutes, then pour into a sterilized jar or bowl. Cover tightly.
  9. Lemon curd will last about 1 week in the fridge or several months in the freezer (store in an air-tight container or freezer bag). To thaw slowly, place in the fridge. To thaw quickly, let it warm to room temperature on your counter.


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