Fluffy Yogurt Lemon Parfait (Printable)

Creamy yogurt and lemon curd layers with crisp buttery sourdough crumb topping and optional fresh berries.

# Components:

→ 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 - 1 pinch sea salt

→ Garnish

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

# Method:

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

# Expert Advice:

01 -
  • The texture play is absolutely addictive, and you can assemble it in less time than it takes to watch a show.
  • That sourdough crumb topping tastes like you've been up all morning baking, but it takes five minutes in a skillet.
02 -
  • Don't let that lemon curd boil or it will scramble into grainy disappointment, so keep the water under the bowl at a gentle simmer and stir constantly.
  • The sourdough crumbs must cool completely before layering or they'll soften in the yogurt, so patience here is what keeps the texture perfect.
03 -
  • Room temperature eggs whisk into the lemon juice more smoothly, so take them out of the fridge while you're gathering other ingredients.
  • The double boiler never needs to touch the bottom of the water bowl; you just need gentle, indirect heat to thicken the curd without scrambling anything.
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