Fluffy Yogurt Lemon Parfait (Printable Version)

Creamy yogurt layered with lemon curd and buttery sourdough crumbs offers bright flavors and crisp texture.

# What You'll Need:

→ 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

# How To Make It:

01 - In a heatproof bowl, whisk together eggs, sugar, lemon juice, and lemon zest. 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 - In a skillet over medium heat, melt butter. Add sourdough crumbs and brown sugar, sprinkle with a pinch of salt. Toast, stirring frequently, until golden and crisp, approximately 5 minutes. Transfer to a plate to cool.
03 - In a bowl, combine Greek yogurt with honey and vanilla extract. Mix until smooth and fully incorporated.
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 - Top each parfait with fresh berries, extra lemon zest, and mint leaves if desired. Serve immediately.

# Expert Advice:

01 -
  • It looks fancy enough to impress but honest enough to make on a Tuesday afternoon without fussing.
  • The sourdough crumbs toasted in brown sugar taste like a secret—most people can't place what they're eating until you tell them.
  • You can assemble it in the time it takes to set a table, and it actually tastes better when it's a little cold.
02 -
  • If your lemon curd breaks (gets grainy or separates), it means either the heat was too high or you weren't whisking constantly—use a double boiler next time, even if it feels slower.
  • Don't layer these more than an hour before serving unless you want soggy crumbs; the sourdough's crisp texture is half the point.
  • Make extra lemon curd and keep it in the fridge—it's stunning spread on toast, swirled into whipped cream, or spooned into plain yogurt for a lazy breakfast.
03 -
  • Double-boil your curd even if it feels ceremonial—the gentle heat prevents the eggs from turning scrambled before the sugar dissolves.
  • Brown butter instead of plain butter for the crumb topping if you want something that tastes almost nutty and feels a little more luxurious.
Return