Creamy Lemon Popsicles Recipe

(from kylerhea’s recipe box)

“Here’s how I make mine — I just pour the buttermilk in a 2 cup pyrex measuring cup, add the sugar, stir until dissolved and then add the rest of the ingredients. I have a set of 6 tupperware popsicle molds and there is a little left over. I pour the extra into a heavy milk glass cup. I run to the freezer often to stir the contents of the cup and have a bonus treat way before the popsicles have frozen completely. They are the most delicious and refreshing things for this kind of weather. I’ve experimented with other liquids. Once I used 3/4 cup of plain soy milk with 1/2 cup plain yogurt. That worked well too. I don’t have any buttermilk so today I might try a batch with only soymilk and another batch with only yogurt. But wait…I only have one lemon so I may have to go out for more. I simply cannot be without these popsicles that delight my mouth with the perfect combination of sweet and sour. Enjoy.”

Source: Content in a Cottage

Categories: Buttermilk, Desserts, July2013, Lemon, Summer


  • 1/2 cup sugar (1/4 cup sugar)
  • 1/4 cup fresh lemon juice (The juice of one lemon (or lime) with pulp)
  • 2 Tbsp. grated lemon peel (The zest on one lemon. Zest before juicing it.)
  • pinch of salt (not necessary)
  • 1 1/4 cups buttermilk


  1. Whisk sugar, lemon juice, lemon peel, and salt in a large bowl until sugar dissolves. Whisk in buttermilk.

  2. Divide mixture among popsicle molds. Cover and freeze until firm, at least 4 hours and up to 5 days.

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