Lemon sorbet in a Lemon is a wonderfully refreshing dessert perfect for hot summer days. This version of lemon sorbet is incredibly easy to make since you don’t need an ice cream maker. Lemon sorbet served in frozen lemon shells is an impressive and delicious dessert. This frozen lemon sorbet only has five ingredients that are simple to combine.
The combination of creamy lemon sorbet with Greek yogurt creates a harmonious balance of flavors, where the tartness of the yogurt complements the zesty citrus notes of the lemon. It adds a lovely creaminess to the sorbet, making each bite feel velvety and luxurious on the palate.
This recipe is incredibly easy and doesn’t require any special equipment like an ice cream maker or Vitamix.
It’s a straightforward dessert where you dissolve sugar in water on the stove, then mix in Greek yogurt and lemon juice. The mixture is then poured into hollowed-out lemons and frozen until set.
It’s a simple and refreshing treat that you can easily make at home with just a few basic ingredients.
One summer, right after graduating from high school, I had the incredible opportunity to spend time in the northern part of Spain, specifically in the Basque countryside.
It was a memorable experience, filled with adventuring, eating, and soaking up the history of this amazing part of the world. One of the highlights was visiting Madrid with my Spanish friend and her family, where we dined at regional restaurants.
I quickly fell in love with a frozen lemon sorbet served inside a hollowed-out lemon shell. It became my go-to choice every time we dined out. Prior to that trip, I had never experienced such a yummy cold treat.
Each time I enjoy a similar dessert now, it instantly transports me back to that special summer vacation spent with the Solano family.
Today, I’m gonna take a trip down memory lane and recreate that amazing dessert.
Add This Ingredient – Lemon Curd
Lemon curd has a way of adding richness and delightful flavor to any dish. The combination of butter and lemon juice creates a truly incredible spread that can elevate your culinary creations.
If you’re pressed for time or prefer convenience, using store-bought lemon curd as a substitute is totally fine. It’s an optional step, but it still captures the delicious taste without having to make the homemade lemon curd version. So go ahead and enjoy the convenience of a jar of lemon curd without any worries!
You might be wondering what is lemon curd. Lemon curd is a tangy, velvety smooth dessert spread or filling made from lemon juice, sugar, eggs, and butter. It has a vibrant citrus flavor and a rich, creamy texture that can be used in various desserts or enjoyed on its own.
How to Make a Creamy Lemon Sorbet
This recipe offers three options: adding homemade lemon curd, using store-bought curd, or omitting the curd altogether, providing flexibility to suit individual preferences.
If you decide to make it, I’m sharing my delicious lemon curd recipe that beautifully complements the citrusy sorbet with its creamy and buttery texture.
Ingredients You’ll Need
- Lemon Juice: Lemon juice is the star of the show in this recipe, providing the bright and tangy flavor that defines the sorbet. It brings the refreshing citrus taste that makes lemon sorbet so delightful.
- Lemon Zest: Lemon zest adds an extra burst of intense lemon flavor to the sorbet. It is the outer, colored portion of the lemon peel that contains aromatic oils, which infuse the sorbet with a more pronounced citrus essence.
- Granulated Sugar: Sugar not only adds sweetness to the sorbet but also helps to balance the tartness of the lemons. It provides a pleasant contrast and ensures a harmonious flavor profile.
- Water: Water creates a simple syrup by dissolving the sugar. This syrup serves as the base for the sorbet, providing the necessary liquid to freeze and create a smooth texture.
- Greek Yogurt: If you choose to add Greek yogurt, it brings a tangy and creamy element to the sorbet. It enhances the texture and adds a pleasant tartness that complements the lemon flavor.
- Lemon Curd: Adding a dollop of lemon curd at the bottom of the sorbet creates a delightful surprise, infusing each spoonful with an extra burst of tangy and creamy flavor. Combining the luscious lemon curd and refreshing sorbet creates a harmonious and delicious dessert.
Instructions on Making Sorbet
Step 1 – Squeeze the Lemon Juice
Squeeze the lemon juice and set aside the lemon shells for later. Also, plan on using one lemon for zesting.
Step 2 – Prep the Lemon Shell
To ensure stability, trim the bottom of the lemons, creating a flat surface for them to rest on. Be careful not to cut a hole in the lemon skin while doing so.
To hollow out the lemon halves, you can start by cutting them in half crosswise and using a spoon or a small knife to carefully remove the flesh and seeds. I did scoop out the lemon contents with my clean hands.
It’s important to be gentle to avoid breaking the lemon shells. Once the insides are removed, the lemon halves are ready to house the sorbet.
Place lemon shells on a parchment-lined baking sheet.
Step 3 – Make the Sugar Water
In a saucepan, combine the sugar and water. Place the saucepan over medium heat and stir until the sugar completely dissolves.
Remove from heat and let the syrup cool to room temperature.
Step 4 – Combine Sugar, Lemon Juice, and Yogurt
In a mixing bowl, combine the fresh lemon juice, lemon zest, Greek yogurt, and the cooled sugar syrup. Stir well to combine.
Step 5 – Fill Lemon Shells and Freeze
Adding lemon curd to the bottom of the lemon shell is completely up to your preference. It’s a delicious option if you want to enhance the lemon flavor. Spoon approximately a tablespoon of lemon curd into the bottom of the lemon shell.
To fill the lemon shell with the sorbet mixture, you can use a small ladle. Gently spoon the sorbet mixture into the hollowed-out lemon shell, allowing it to fill up and create a beautiful presentation.
Freeze for about two hours or more. Serve immediately.
Lemon Sorbet in Lemon Shells
- 7 lemons You'll halve, juice, and zest them and use six shells to place the sorbet.
- ½ cup fresh lemon juice
- 1 tbsp tablespoon lemon zest
- ½ cup granulated sugar
- 1 cup water
- ½ cup Greek yogurt
- ½ cup lemon curd this is optional
- Cut lemons in half and squeeze them for juice.
- To ensure stability, trim the bottom of the lemons, creating a flat surface for them to rest on. Be careful not to cut a hole in the bottom of the lemon skin.
- To hollow out the lemon halves, use a spoon or a small knife to remove the flesh and seeds.
- Place lemon shells on a parchment-lined baking sheet.
Make the Sorbet
- In a saucepan, combine the sugar and water. Place the saucepan over medium heat and stir until the sugar has completely dissolved.Remove from heat and let the syrup cool to room temperature.
- Combine the fresh lemon juice, lemon zest, Greek yogurt, and cooled sugar syrup in a mixing bowl. Stir well to combine.
- Make my lemon curd recipe, or use a jar of lemon curd.
Fill the Shells
- Adding lemon curd to the bottom of the lemon shell is completely up to your preference. It’s a delicious option if you want to enhance the lemon flavor. Spoon approximately a tablespoon of lemon curd into the bottom of the lemon shell.
- Pour the lemon sorbet mixture over the curd and fill to the top of the lemon half.
- If the lemon doesn't sit flat on the tray, prop up the bottom with either folded-up paper or trimmed lemon rind.
- Place your filled lemon shells in the freezer for at least two hours. Serve immediately.
- 1 cup butter room temperature
- 1 cup sugar
- 3 eggs room temperature
- 1/4 cup lemon juice
- zest of 2 lemons
- Get all your ingredients ready.
- Thoroughly whisk eggs in a bowl.
- Add whisked eggs, sugar, lemon juice, and zest in a medium-size saucepan. Whisk ingredients thoroughly. Next, add the cubes of butter to the egg mixture. Note that the butter will melt in the next couple of minutes of cooking.
- Turn on the bunner to the lowest heat setting and place water in a double boiler.
- Place the saucepan on the double boiler and constantly stir with a rubber spatula. The heat should be at the lowest setting. Make sure not to boil curd, or it will split. Stir with a spatula for 20 minutes.
- After 20 minutes, increase the heat to a low-medium flame. Stir constantly. The curd goes from a liquid yellow to an opaque creamy color in the last five minutes of cooking.
- Once it thickens, take off the stovetop and immediately transfer the cooked curd to a bowl. Make sure to keep stirring for a couple of minutes as it cools. If you get bits of scrambled egg, strain the curd or pluck out the bits of egg. The scrambled egg won't doesn't affect the flavor but just an aesthetic choice.
- This recipe makes 2 cups of lemon curd. Pour into a clean jar and place in the fridge once cooled. The lemon curd should last for about 1-2 weeks in the refrigerator.
I’m a huge fan of lemon desserts, and I’ve got a bunch of awesome lemon recipes for you to check out. Take a look at the mouthwatering variety of lemon-inspired recipes I’ve put together just for you to enjoy!
- The Best Sour Cream Pie Recipe
- Old Fashioned Lemon Squares
- Gluten Free Lemon Drizzle Cake
- Lemon Tart Puff Pastry Recipe
Hey there, thanks for checking out my new post! I hope this recipe gets you excited to whip up a delicious dessert using all those lemons from your own trees. Get creative and enjoy this refreshing lemony dessert!