In a medium bowl, whisk together yogurt and lemon curd.
Spoon mixture into an ice cream maker and freeze according to manufacturer's directions. Transfer yogurt to a container and freeze until firm, about 3 1/2 hours.
Make ahead: Freeze up to 1 week. Let soften at room temperature about 45 minutes before scooping, or microwave a few seconds until softened.
Note: Nutritional analysis is per 1/2-cup serving.