1Place the lemon juice and honey in a small saucepan. Stir over a low heat until the honey has melted and the syrup is smooth. Transfer to a heatproof dish. Allow to cool.
2Cover and refrigerate 1 hour until cold. Gently whisk the honey lemon syrup into the yogurt. Pour the chilled mixture into the ice cream bowl.
3Set the ice cream maker to the desired setting and churn. Once the yogurt is frozen, spoon into chilled bowls and serve or transfer to a freezer-safe container, just large enough to contain the yogurt. Freeze for 3-4 hours or overnight for a firmer yogurt.
4Scoop into bowls and serve.
5Store yogurt in the freezer for up to 2 weeks. It will become very firm after freezing overnight, so remove from the freezer and stand at room temperature for 5-10 minutes before serving for easier scooping.