Fluffy Yogurt Lemon Parfait (Printable Version)

Creamy yogurt layered with lemon curd and crisp sourdough crumb topping for a refreshing textured treat.

# 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

# Steps:

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, about 5 minutes. Transfer to a plate to cool.
03 - In a bowl, combine Greek yogurt with honey and vanilla extract, mixing until smooth and fully incorporated.
04 - In 4 glasses or jars, layer yogurt mixture, then a spoonful of lemon curd, followed by 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 -
  • The contrast between creamy yogurt and crispy sourdough crumbs is genuinely addictive, and it comes together faster than you'd expect.
  • Lemon curd tastes homemade and fancy but honestly, the most relaxing part is watching it thicken over gentle heat while you chat or think about nothing at all.
02 -
  • The lemon curd must cool completely before assembly, or it'll melt your yogurt layer into soup; patience here actually matters and saves you from disappointment.
  • The sourdough crumbs need to cool too, and if you assemble more than thirty minutes ahead, layer them last minute or they'll absorb moisture and lose that satisfying crunch.
03 -
  • If your lemon curd breaks or looks grainy, pour it through a fine sieve while still warm and whisk in one more tablespoon of butter; it'll come back together.
  • Cold parfaits taste even better than room temperature ones, so chill everything separately for at least thirty minutes, then assemble just before serving.
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