Lemon & Lavender Curd Frozen Yogurt

Serving 6 people

25 min


  • eggs 2 medium eggs are room temperature
  • honey 1/4 cup of honey
  • lavender 1 Teaspoon of lavender flowers
  • lemon juice 1/2 cup of freshly squeezed lemon juice
  • lemon zest 3 Teaspoon of lemon zest
  • plain greek yogurt 1000 Gram plain thick greek yogurt
  • sugar 8 Tablespoon of sugar
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How to make it

  1. Start by making the lemon curd since it will have to cool down. Dissolve the sugar and lemon juice in a small saucepan over low/medium heat. Once dissolved, add zest and mix well.In a medium bowl, whisk eggs thoroughly. Continue mixing constantly and slowly mix in the lemon mixture into the eggs.
  2. Mix thorougly for about a minute without stopping.
  3. Transfer mix back into saucepan and put back over low heat.
  4. Mix constantly, until the curd starts to bubble around the edges and thickens up.
  5. Remove from heat, transfer into a container and place in fridge for it to cool down completely.When your lemon curd as cooled completely, transfer in a medium bowl, along with the yogurt and honey and mix thoroughly.Start your ice cream machine and slowly transfer your yogurt mixture into it.
  6. Let in work its magic for about 25 minutes. When Frozen yogurt looks like the above picture, transfer into an air tight container and freeze for at least 3 hours to overnight.Enjoy!