22.5.08

Sugar High...

Lemon Curd Frozen Yogurt

Friday! Oh sorry, no. It's Sugar High Friday Citrus, to be more correct. And do I love citrus! I had my ramblings about the subject before but it's never too much: I really love citrus. Any citrus. Tangerines, oranges, grapefruit, clementines, and limes, lemons, Meyer lemons... You name it. But if I could only have one of those for the rest of my life, my decision would be done without further thinking. Give me lemons all the way!! I'm a lemon girl 'cause just remember, the sweet is never as sweet without the sour. ;)

Since my kitchen has been a Choux Factory for the last ten days, and my shelves became a huge mess 'cause I dragged all my Donna Hay books and (sole 2) magazines out, the options that popped up immediately were - not surprisingly - Donna's recipes. This is a (low!) sugar high dessert, tangy and refreshing - just perfect for the spring that never comes! :( Rain, rain go way, just come back another day...

Lemon Curd Frozen Yoghurt
Adapted from Donna Hay's Magazine, Issue 35

(Donna's recipe makes 8. I've used 1/4 recipe that made for a couple of delicious pots.)

1 cup (8 fl oz) milk (240 ml)
1 cup (220 grs / 7 ¾ oz) caster (superfine) sugar
1/4 cup (25 grs / ¾ oz) cornflour (cornstarch)
1/2 cup (4 fl oz) milk, extra (120 ml)
160 grs (5 2/3 oz) unsalted butter, chopped
2/3 cup (5 1/4 fl oz) lemon juice (160 ml)
2 Tbsp lemon zest
6 egg yolks (I used 2 small)
1 kg (2 1/4 lb) vanilla yoghurt
1/3 cup (50 grs / 1 ¾ oz) icing (confectioner's) sugar, sifted

Place the milk and caster sugar in a small saucepan over low heat and stir until the sugar is dissolved. Place the cornflour and extra milk in a small bowl and stir to combine. Add to the milk mixture and stir for 2 minutes or until well combined and thickened. Add the butter and stir until melted and combined. Add the lemon juice, zest and egg yolks and cook, stiring, for 2-3 minutes or until thickened. Set aside to cool.

Place the yoghurt and icing sugar in a bowl and stir to combine. Place 2 tablespoons of the yoghurt mixture in the bottom of a 1/2-cup capacity cup or glass. Top with 2 tablespoons of lemon curd and 2 tablespoons of yoghurt mixture. Repeat with the remaining mixture. Freeze for 3-4 hours or until set. Makes 8.


My lemon curd was a bit too thick. I'd suggest a runny one to allow spreading over the yoghurt instead of 'floating' like mine did. It was, nevertheless, yummy.

Lemon Curd Frozen Yogurt

I'm submitting my Lemon Curd Frozen Yogurt to Sugar High Friday, the monthly event created by Jennifer of The Domestic Goddess and hosted this month by talented Helen, aka Tartelette. :)

In the meanwhile, don't forget about Hay, hay, it's Donna Day #20, it's Chouxtime!

8 comments:

Gretchen Noelle said...

That looks delicious!!!

Deborah said...

Not only are they gorgeous, but the sound delicious as well!

Gloria said...

Look wonderful!!Gloria

Aparna said...

Looks beautiful. I shouldn't think the thick lemon curd would detract from the taste!

Cookie baker Lynn said...

These are beautiful! I love the raspberry garnish. And how nice that it's got yogurt in it, too.

Tartelette said...

Great entry! Gorgeous colors! I am so with you on the citrus love!

Susan said...

Lovely. As much as I like our ice cream maker, there's such simplicity in a frozen dessert that needs no special equipment.

Y said...

Yum. LOooove frozen yogurt! Lemon Curd? Even better! :)