Fluffy Yogurt Lemon Parfait (Printable Version)

Creamy yogurt layered with bright lemon curd and crunchy sourdough crumbs for a refreshing finish.

# Needed Ingredients:

→ Yogurt Layer

01 - 2 cups Greek yogurt, full-fat or 2%
02 - 2 tablespoons honey or maple syrup
03 - 1 teaspoon vanilla extract

→ Lemon Curd

04 - 2 large eggs
05 - 1/2 cup granulated sugar
06 - 1/4 cup fresh lemon juice
07 - 1 tablespoon lemon zest
08 - 3 tablespoons unsalted butter, cubed

→ Sourdough Crumb Topping

09 - 1 cup sourdough bread, torn into small crumbs
10 - 2 tablespoons unsalted butter
11 - 2 tablespoons light brown sugar
12 - Pinch of sea salt

→ Garnish

13 - Fresh berries, optional
14 - Lemon zest, optional
15 - Fresh mint leaves, optional

# Preparation Steps:

01 - Whisk together eggs, sugar, lemon juice, and lemon zest in a heatproof bowl. Place the bowl over a saucepan of simmering water using the double boiler method. Stir constantly until the mixture thickens, approximately 6 to 8 minutes. Remove from heat and whisk in butter until smooth. Allow to cool completely.
02 - Melt butter in a skillet over medium heat. Add sourdough crumbs and brown sugar, then sprinkle with sea salt. Toast while stirring frequently until golden and crisp, about 5 minutes. Transfer to a plate to cool.
03 - Combine Greek yogurt with honey and vanilla extract in a bowl, mixing until smooth.
04 - In 4 glasses or jars, layer yogurt mixture, then a spoonful of lemon curd, then a sprinkle of sourdough crumbs. Repeat layers as desired, finishing with crumb topping.
05 - Garnish with fresh berries, extra lemon zest, and mint leaves if desired. Serve immediately.

# Expert Advice:

01 -
  • It comes together in thirty minutes without a single complicated technique or ingredient you can't pronounce.
  • The yogurt stays silky, the lemon curd hits with real brightness, and those sourdough crumbs give you the satisfying crunch every spoonful demands.
  • You can prep parts ahead, which means less stress when guests arrive.
02 -
  • The lemon curd must cool completely before you layer it or the yogurt will get warm and lose its creamy texture, which would be a real shame.
  • Don't let the water under your double boiler boil too aggressively or the eggs will scramble around the edges instead of turning into silk.
03 -
  • A microplane zester makes lemon zest a breeze and gives you much more fragrant bits than a box grater.
  • If your lemon curd breaks or looks grainy, strain it through a fine sieve after cooling and it will come out silky again.
Go Back