- Nutmeg Nanny - https://www.nutmegnanny.com -

Lavender Lemon Curd Frozen Yogurt

Sharing is caring!

This lavender lemon curd frozen yogurt takes just a few ingredients to make and is perfect for summer. Plus you can make the curd right in the Vitamix!

We are onto day two of Frozen Treat Week and I’m super excited for today’s recipe!

Here is the thing. I think I may have stumbled onto something that could be dangerous. This frozen yogurt was so easy to make and it’s the perfect blank canvas for just about any flavor. You could do sweet summer raspberries (yes), chewy chocolate chip cook dough chunks (double yes) or even espresso with crunchy espresso beans (triple yes).

But, for this batch, I did something even more amazing – homemade lavender lemon curd.

In order to make this frozen yogurt, you must first strain your yogurt to remove the extra water. This is a simple process but does take some planning on your part. You have to let it drain for at least 24 hours so keep that in mind.

If you have never strained yogurt before don’t worry, it’s super simple.  Add some cheesecloth to a strainer, pour in the yogurt, cover the top with overhanging cheesecloth and let it drain. The only thing you need to do is drain the water every few hours and then sit back and wait.

I made my lemon curd using my Vitamix and it couldn’t be easier. In just a little over 5 minutes, I had sweet luscious lemon curd all to myself. I may or may not have to eat a few warm spoonfuls before I let it cool. The addition of dried lavender just sends it over the edge.

I’m such a sucker for lemon curd.

Lavender Lemon Curd Frozen Yogurt

This lavender lemon cured frozen yogurt takes just a few ingredients to make and is perfect for summer. Plus you can make the curd right in the Vitamix!

Yield: 6-8 servings

Prep Time: 30 minutes

Cook Time: 10 minutes

Total Time: 24 hours


For lemon curd:

  • 5 large eggs
  • 1/2 cup fresh lemon juice
  • 1-1/2 cups sugar
  • Small pinch of kosher salt
  • 1/2 cup (1 stick) unsalted butter
  • 1 tablespoon food grade dried lavender

For strained yogurt:

  • Cheese cloth
  • 36-ounce container whole fat plain yogurt

For frozen yogurt:

  • Strained yogurt
  • 1-1/2 cup lavender lemon curd

Lemon curd recipe slightly adapted from Vitamix


For lemon curd:
Add everything except butter and lavender to your vitamix blender.

Start off on speed level 1 and slowly go up to 10. Blend for 5 minutes on 10, lower to 3 and add in butter. Blend for 30 seconds.

Pour out into storage bowl and stir in lavender. Cover and let cool in the refrigerator. This can be done up to three days before.

*Vitamix and other high powered blenders (Blendtec) get hot enough to cook the eggs in the lemon curd. If you do not own a high powered blender please use a stove top recipe. This one is delicious.

For strained yogurt:
Double layer a strainer with cheesecloth.

Add in yogurt and place the strainer in a rimmed dish (I used a 9x9 square dish) and place in the refrigerator. Fold the cheesecloth over the top of the yogurt so it does not dry out.

Let your yogurt strain for at least 24 hours. Make sure to dump the water that drains out of the yogurt a couple times.

Your yogurt is ready when it's thick.

For frozen yogurt:

In a bowl of an electric mixer add strained yogurt. Beat on medium-high speed for 2 minutes. Add in lavender lemon curd and beat for 30 seconds.

Add to your desired covered freezer storage container. Freeze until solid, about 4 hours to overnight. Let the frozen yogurt sit out for 20 minutes to soften before trying to scoop.

Top frozen yogurt with some leftover lavender lemon curd if desired.