Using an electric hand-whisk, beat the butter, sugar and lemon zest together in a large ... sure you leave space between each one. Press each cookie with a cookie stamp or the bottom of a glass ...
Beat in eggs and vanilla and lemon peel until blended ... Bake 7 minutes or until edges are golden. Cool cookies on sheets 2 minutes on wire rack; remove cookies from sheets and cool completely.
Stir in the yoghurt, lemon zest and juice, sugar and milk. Whisk until well combined. Pour into a 1.5 litre/2½ pint shallow plastic container, cover with a lid and freeze for at least six hours ...
Please note that by blocking any or all cookies you may not have access to certain features, content or personalization. For more information see our Cookie Policy ...