Tangy Lemon Frozen Yogurt Recipe

Photo: Maren Caruso © 2010

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.

Recipe Details

Tangy Lemon Frozen Yogurt Recipe

Prep 5 mins
Churning Time 40 mins
Total 45 mins
Serves 8 servings
Makes 1 liter


  • 3 cups (720g) plain whole-milk yogurt, preferably Greek-style

  • Grated zest from 1 lemon, preferably organic

  • 1/4 cup (60ml) freshly squeezed lemon juice

  • 2/3 cup (130g) sugar

  • 1 tablespoon agave nectar or mild-flavored honey

  • 1/4 teaspoon citric acid, or more to taste

  • Pinch of salt


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

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

Nutrition Facts (per serving)
160 Calories
5g Fat
23g Carbs
8g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 160
% Daily Value*
Total Fat 5g 6%
Saturated Fat 2g 11%
Cholesterol 12mg 4%
Sodium 48mg 2%
Total Carbohydrate 23g 8%
Dietary Fiber 0g 0%
Total Sugars 22g
Protein 8g
Vitamin C 4mg 20%
Calcium 92mg 7%
Iron 0mg 0%
Potassium 138mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)