Tangy Lemon Curd Frozen Yogurt

Low Fat and Gluten Free

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Growing up, every summer holidays my mum would take me and my sister to her friends farm. It was an eight hour drive north, and every time we’d buy McDonald’s egg and bacon McMuffins and throw out the papers so that no one would know about it. 

 Their property was on the banks of a river. During the day when it was boiling hot, we’d lie in the water, raft down to the rapids with our friends, or sleep in the hammocks under the lemon trees. I remember the heat was so strong the horses would lie down in the paddocks on the cool soil, their heads in the shade. IMG_4884
Above us, in the gum trees cockatoos would watch us waiting, waiting for us to go inside so they could take the lemons and the mandarins straight from the branches. Sometimes we’d bundle the fallen fruit up in tea towels and carry it to the cows, feeding them through the fence. Once we walked right in to the paddock and they came stampeding towards us. We threw the lemons over our shoulders and ran. When they caught up to us they slowed down and pressed their big wet noses into our underarms and faces, looking for fruit. 

IMG_4864Last weekend our friends came down to Sydney and brought with them a bursting bag of lemons. The smell was so strong it perfumed the whole kitchen. I made lemon curd and while I was stirring, the smell reminded me of their farm and the childhood I had there. The lemon curd was so sweet and thick, it tasted exactly like a lemon meringue tart! I folded it through with thick Greek yogurt and froze it. It made the richest, creamiest, tangiest lemon frozen yoghurt I’ve ever had. I followed a recipe from an old delicious magazine article. Even if you don’t have an ice cream maker, I’m sure it’s creamy enough to freeze right away. Just take it out half an hour before you want to eat it and keep it in the fridge.
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Lemon Curd Frozen Yogurt: Curd adapted from Delicious Magazine

2 eggs plus 2 egg yolks, at room temperature

165 grams (3/4 cup) caster sugar

The juice and zest of two large lemons 

85 grams (3 ounces) unsalted butter, cut into small pieces

500 grams (1 pound, 2 cups) thick Greek or natural yogurt (the lower the fat, the harder it will freeze)

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In a medium saucepan, whisk together the eggs and sugar until combined. Place over a low heat and add the lemon juice and zest, and the butter. Stir with a spatula or wooden spoon continuously for about 20 minutes, until the mix is thick enough to coat the back of the spoon. Have a jug ready with a strainer placed over it. Once the curd is thick pour it through the jug, using a spoon to push it through and remove the lumps. Allow to cool, then place in the fridge and cool overnight. 

In an ice cream maker or large container, mix the yoghurt with the lemon curd. Either freeze according to your machine’s instructions, or freeze straight away for around 8 hours. Tastes best either half an hour since it was frozen, or having been softened slightly before eating. 

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