Lemon Frozen Yogurt

1. 1

   In a 9 to 10-inch square metal pan, mix yogurt, lemon peel, lemon juice and corn syrup.

2. 2

   Cover airtight and freeze until firm, at least 6 hours or up to 3 weeks.

3. 3

   Break frozen mixture into large chunks.

4. 4

   If too hard, let stand a few minutes at room temperature to soften.

5. 5

   Whirl chunks in food processor or beat with a mixer until a smooth textured slush forms.

6. 6

   Return slush mixture to pan.

7. 7

   Cover and freeze until firmed slightly, 30 minutes to 3 hours.

8. 8

   Scoop frozen yogurt into chilled bowls; decorate with lemon slices.

* Per serving · 4 servings · Values may vary.

No additional tips available.