Triple citrus rich frozen yogurt

Today's ice cream week theme is frozen yogurt, and it's no surprise (to me anyway) that I did a new riff on an old familiar recipe.
The one recipe that I look up on my own blog over and over again is this one for rich lemon curd frozen yogurt. It uses the instant lemon curd from KAF in the lemon froyo recipe from Jeni's book, and there is just something about the bright lemon flavor and the incredible creamy texture that just captures me.... I am a chocoholic and normally won't even consider a non-chocolate dessert, but this is the one flavor of ice cream that I can't stay away from, continually sneaking into the freezer to have just one more small scoopful.
Before we went out West, I made a version in which I subbed in orange for the lemon. It was delicious and we ate it before I got any pictures, but it was definitely missing a little something.
Today, I was thinking about both the lemon and the orange froyo, and when I opened my fruit drawer, I ended up pulling out the lime, too. How about a three-citrus frozen yogurt?
Thinking about my discussions with Di yesterday about the unsatisfying non-fruitiness of many fruit ice creams, I decided to up the citrus flavor even more. I made 1 1/2 times my usual amount of curd, and used juice and zest from the three fruits. With the exception of a few spoonfuls "just to see how it tastes," I used it all in the yogurt. My ingredients were:
40 g egg
90 g sugar
45 g melted unsalted butter
60 g fresh orange juice (from one orange)
30 g fresh lemon juice (from one small lemon)
zest from a lime, a lemon, and an orange (a healthy pinch of each)

Then I followed my normal process for making the curd and the froyo, again using a pinch of all three citrus zests in the ice cream base.
I think I love this version as much as the original lemon. Our good friends are visiting from out East. Their comments were, "That's frozen yogurt?!?" and, "It tastes like really good lemon cheesecake." My hubby's addition: "And it will prevent scurvy!" ;-)