Method

• 1.
  Begin this recipe 1 day ahead.
• 2.
  For the lemon curd, whisk whole eggs, yolks and sugar in a saucepan until smooth, then place pan over low heat. Add the butter, juice and zest and whisk constantly until thickened. Strain through a sieve into a sterilised jar. Allow to cool.
• 3.
  Place yoghurt in a large bowl. Stir lemon curd through in a rippled effect. Place mixture in a plastic container or mould and freeze overnight. Place in the fridge for 20-30 minutes before you want to serve it to allow it to soften.