We lucked into a big bag of Meyer lemons from A's friend's family's tree (inheriting large sacks of citrus fruit being one of those SoCal customs I'm happy to embrace), and I thought immediately of lemon frozen yogurt. I made lemon ice cream soon after acquiring my ice cream maker, but then came that run of delicious frozen yogurts over the summer, and now I'm enchanted with the tang and relative lightness of homemade fro-yo. I'd have to fly without a net, however, since my ice cream guru David Lebovitz didn't include lemon in the frozen yogurt variants in The Perfect Scoop. Luckily, I was able to cobble together this three-step, three-ingredient treat based on Lebovitz's other recipes and some intrepid Googling. The result is puckeringly tart-sweet (less passionate lemon lovers may want to dial down the lemon juice, particularly if you're not using the sweeter Meyers; I just wanted to use up all my juice in one go). A little goes a long way; a single scoop makes a refreshingly bright, cool treat after dinner or on a warm afternoon, particularly when topped with strawberries.
3 cups plain Greek yogurt (I used 2 cups whole-milk yogurt and 1 cup 2%)
1 to 1½ cups sugar (to taste)
1 cup freshly squeezed Meyer lemon juice
1. Combine all ingredients in a large bowl and stir until sugar is dissolved.
2. Refrigerate several hours until fully chilled.
3. Freeze in an ice cream maker according to manufacturer's instructions.
Yields: About 1½ quarts
Time: 10 minutes, plus chilling and freezing time
Leftover potential: High; keeps well in the freezer for at least a week
1 comment:
yum yum yum! love ur post!
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