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Ingredients
- 6 eggs
- 100g/4oz butter
- 100g/4oz caster sugar
- grated zest and juice of
- 4 lemons
- 700ml/11โ4pt thick Greek-style yogur
Instructions
- Put the eggs, butter, sugar and
lemon juice and zest in a heavy
pan, and cook gently over a low
heat, stirring, until the mixture coats
the back of a spoon. - Leave to cool slightly, then whisk in
the yogurt. Put in a shallow freezer
container and freeze until set,
stirring occasionally to break up
the ice crystals. - Transfer to the refrigerator
20 minutes before serving.
