Tangy Lemon Frozen Yogurt Recipe

By
David Lebovitz
David Lebovitz
David Lebovitz is a recipe developer, baker, nine-time cookbook author, and longtime blogger.
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Updated April 15, 2020
20110709-lebovitz-lemon.jpg
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

Ingredients

  • 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

Directions

  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)
160Calories
5gFat
23gCarbs
8gProtein
×
Nutrition Facts
Servings: 8
Amount per serving
Calories160
% Daily Value*
Total Fat 5g6%
Saturated Fat 2g11%
Cholesterol 12mg4%
Sodium 48mg2%
Total Carbohydrate 23g8%
Dietary Fiber 0g0%
Total Sugars 22g
Protein 8g
Vitamin C 4mg20%
Calcium 92mg7%
Iron 0mg0%
Potassium 138mg3%
*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.)

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