Dairy
Citrus
Citrus yoghurt uses lemon, lime, orange, or mixed citrus purée, zest, or flavouring for a bright, refreshing sweet-tart profile. Lemon yoghurt is the most common; it can taste cleaner than heavy berry jams when well made. Excellent as a light dessert or brunch pot. Lemon yoghurt can stand in for some sweet dairy in cakes if sugar is balanced, but still differs from plain plus zest. Keep cold; citrus oils and acidity can make older pots taste harsh.
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Characteristics
Preparations
Traits
History
Lemon yoghurt appeared among early non-berry fruit experiments in European dairies.
Orange and citrus blends joined summer and breakfast yoghurt lines.
Lemon Greek yoghurt offered a tart high-protein dessert alternative.
Yuzu and bergamot specialty citrus yoghurts entered premium Asian and European niches.