06Heat the mixture over low heat, stirring constantly until it looks smooth and thickens up a bit.
07Increase 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.
08Add the lemon zest and stir. Let the lemon curd cool for a few minutes, then pour into a sterilized jar or bowl. Cover with a lid or plastic wrap to prevent a skin forming.
09Make the Lemon Curd Yogurt Ice Pops:Stir cooled lemon curd into the Greek yogurt.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.
10Stir cooled lemon curd into the Greek yogurt.
11Fill 6 popsicle molds with the yogurt lemon curd mixture leaving a little room at the top for the pops to expand.