Ingredients
Method
Whisk egg yolks, eggs, sugar, orange zest and juice, lemon juice, and salt in a medium saucepan until no streaks of egg remain. Cook over medium heat, stirring constantly with a wooden spoon or heatproof spatula and scraping down sides of pan, until mixture is thick, 8–10 minutes.
Strain through a fine-mesh sieve into a medium bowl. Cover, pressing plastic wrap directly onto surface to prevent a skin from forming, and chill until firm, at least 2 hours and up to 8.
Whisk yogurt, sugar, and milk in a small bowl. Scrape in seeds from vanilla bean; reserve pod for another use. Mix in seeds, then cover and chill until ready to assemble.
Pour yogurt mixture into ice-pop molds until about one-quarter full, then pour in a layer of orange curd until half full. Repeat with yogurt mixture and orange curd to fill molds. Cover and insert sticks. Freeze until firm, at least 4 hours. Dip molds briefly in hot water to release pops.
Do Ahead: Ice pops can be made 1 week ahead. Keep frozen.