Lemon Curd Frozen Yogurt Cup

Prepare the lemons first. Cut each lemon in half, and core out the insides, making sure to remove all of the bitter pith (spongy white part under the zest). Reserve 1 teaspoon of lemon juice for the filling. 

Line a reusable container that will fit in your freezer with parchment paper, and place the lemon halves inside, cut side up.

Now, make the filling. In a medium-sized bowl, combine the yogurt, sugar, vanilla and lemon juice. Spoon mixture into each lemon to about ¾ full. Top with Bonne Maman Lemon Curd, and use the back of a spoon or small knife to create swirls in the yogurt mixture. 

Cover your container, and freeze the lemons for at least 6 hours. Keep them frozen until you’re ready to serve. Each serving will consist of two halves. They will keep for up to 2 weeks in an airtight container.