Tangy Lemon Frozen Yogurt

Tangy Lemon Frozen Yogurt
  • Yield:Makes 1 quart (1 liter)
  • Rated: 5.0
This recipe appears in:
David Lebovitz's Tangy Lemon Frozen Yogurt

[Photo: Maren Caruso © 2010]

20110710dessertthumb.jpgThe tartness of yogurt and lemon are dialed up still further with a pinch of citric acid crystals.

Reprinted with permission from Ready for Dessert: My Best Recipes by David Lebovitz, copyright © 2010. Published by Ten Speed Press, a division of Random House.


  • 3 cups (720 g) plain whole-milk yogurt, preferably Greek-style
  • Grated zest from 1 lemon, preferably organic
  • 1/4 cup (60 ml) freshly squeezed lemon juice
  • 2/3 cup (130 g) sugar
  • 1 tablespoon agave nectar or mild-flavored honey
  • 1/4 teaspoon citric acid, or more to taste
  • Pinch of salt


  1. 1.

    In a blender, process the yogurt, lemon zest and juice, sugar, agave nectar or honey, citric acid, and the salt until smooth.

  2. 2.

    Pour the mixture in a medium bowl. Taste and add a little more citric acid to adjust the tanginess to your liking. Cover and refrigerate until thoroughly chilled.

  3. 3.

    Freeze in an ice cream machine according to the manufacturer’s instructions.

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