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Lemon curd frozen yogurt w/low fat option

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Joined: Jun 15, 2006


Posted to Thread #30349 at 12:36 pm on Jun 16, 2018

If you love lemon, this frozen yogurt is really wonderful. And on a ginger snap - or sandwiched between 2 - sublime! Depending on your guests, I suggest pre-made ginger snap ice cream sandwiches, small scoops with a ginger snap or 2, or make a gingersnap crust pie filled with lemon curd frozen yogurt.

Since posting this in 2013, I have made it with 1/2 cup of fat-free half-and-half in place of the 1 cup of heavy cream, and have also left the heavy cream out entirely. Both work for us!

Check the capacity of your ice cream maker - this may overfill made as written. I kept about 1/2 cup of the mixture out of the ice cream machine because I was afraid of overflow (and I ended up being right) so I added the extra 1/2 cup at 15 minutes, processed for 5 more minutes, and the overflow was minimized but the ice cream/yogurt was soft when I removed it from the machine. We had this with warm blackberry streusel pie - yum! Colleen

Lemon Curd Frozen Yogurt
2 cups of Greek yogurt (I use 1-Dannon 2# plain yogurt container strained well to get not quite 2 cups)
1 cup lemon curd (Trader Joe's 10.5oz jar is exactly 1 cup OR 1 cup of lemon pie filling works, too)
1 cup heavy cream (opt.) (I sub 1/2 cup Fat Free Half and Half)
2 TBS limoncello (or vodka or lemon vodka)
Very finely grated lemon zest from one lemon

Blend yogurt and curd together with beaters. Add in heavy cream, limoncello and zest slowly. Taste (sweetness?) Flavors will be muted when frozen. Chill overnight in the refrigerator or for an hour in the freezer. Add to prepared ice cream machine and process for 15 -20 minutes. Transfer from ice cream machine to a stainless steel bowl and place in freezer until ready to serve.

We store frozen mixture in a plastic zipper bag and warm a portion by kneading the bag with our hands before serving.

Link: Updated/low fat version

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