Lemon Sorbet in Lemon Shells

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.

Course Dessert, Desserts

Cuisine American

Keyword Almond Ice Cream, lemon desserts, lemon ice cream, lemon sorbet, sorbet

Prep Time 30

Cook Time 2

Chill Time 2

Total Time 2 32

Servings servings

Calories 69kcal

Author Janine Waite

Ingredients

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

Instructions

Prep Lemons

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.

Lemon Curd

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.

Freeze Sorbet

Place your filled lemon shells in the freezer for at least two hours. Serve immediately.

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