We love the tart, fresh flavors of good frozen yogurt, so we had to share David Lebovitz's recipe for lemon frozen yogurt. Lemon juice and zest lend flavor, but it's the magic ingredient—citric acid crystals—that really push this into pucker-tart territory.
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.
- Yield:Makes 1 quart (1 liter)
- 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
In a blender, process the yogurt, lemon zest and juice, sugar, agave nectar or honey, citric acid, and the salt until smooth.
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.
Freeze in an ice cream machine according to the manufacturer’s instructions.