Frozen yogurt with lemon and passion fruit curd
- Published: 14 Aug 15
- Updated: 18 Mar 24
This tropical frozen yogurt recipe comes served with crispy shards of buttery biscuits – a perfect summertime dessert.
This recipe makes more lemon curd than you need – find out what to do with the leftovers here.
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Serves 6
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Hands-on time 1 hour, oven time 20 min, plus freezing
Ingredients
For the frozen yogurt
- 500g full-fat Greek yogurt
- 50ml clear honey
- 100g crème fraîche
- Zest and juice 1 lemon
For the curd (you’ll have leftovers)
- Zest and juice 3 lemons
- 200g caster sugar
- 120g unsalted butter
- 3 medium free-range eggs, plus 1 yolk
- 6 ripe passion fruit (see know-how)
For the biscuit shards
- 100g unsalted butter
- 100g demerara sugar
- 100g self-raising flour
- ¼ tsp salt
- 80ml buttermilk
- 50g flaked almonds
To serve
- Fresh raspberries
Method
- For the frozen yogurt, beat all the ingredients in a medium bowl until smooth. Churn in an ice cream machine if you have one, following the machine instructions, then put in a container. (Alternatively, put into a freezer container, cover and freeze. After 1-2 hours, scoop into a food processor and blend until smooth, then return to the freezer. Repeat.) Freeze until needed.
- For the biscuits, heat the oven to 180°C/160°C fan/gas 4. Line a baking sheet with baking paper. Put all the ingredients except the almonds in a food processor and whizz. Spread the mixture thickly on the lined baking sheet, sprinkle over the almonds and bake for 20-25 minutes until cooked and golden. Leave to cool, then break into small pieces.
- For the curd, mix the lemon juice, zest, sugar and butter in a large heavy-based saucepan. Bring to a simmer over a low heat and allow the ingredients to melt. Remove from the heat and beat in the eggs, yolk and the passion fruit flesh and seeds with a balloon whisk until smooth.
- Return the curd to the heat and whisk constantly until the curd thickens and begins to bubble (see tips). Pour into a bowl or jar and allow it to cool. It will thicken more as it cools.
- To serve, spoon the frozen yogurt into bowls, top with shards of biscuit and a dollop of the curd, then top with a fresh raspberry or two.
- Recipe from July 2015 Issue
Nutrition
- Calories
- 573kcals
- Fat
- 37g (20.4g saturated)
- Protein
- 10g
- Carbohydrates
- 51.6g (39.6g sugars)
- Fibre
- 0.9g
- Salt
- 0.7g
delicious. tips
To save time you could buy natural frozen yogurt, let it melt a little, then add the honey, lemon and crème fraîche, and put it back in the freezer to firm up.
If your curd becomes lumpy as it cooks, strain it through a sieve.
The frozen yogurt will keep for 1 month in a sealed container in the freezer.
The curd will keep sealed in a jar in the fridge for 1 month. The biscuit is best served on the day but keeps for up to 3 days in a sealed container.
Passion fruit are ripe when their skins are a bit wrinkly, rather than smooth.
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