Fluffy Yogurt Lemon Parfait (Printable)

A creamy blend of yogurt and lemon curd topped with crunchy sourdough crumbs for brightness and 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 6-8 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 while stirring frequently until golden and crisp, about 5 minutes. Transfer to a plate to cool.
03 - In a bowl, mix Greek yogurt with honey and vanilla extract until the mixture reaches a smooth consistency.
04 - 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.
05 - Top each parfait with fresh berries, extra lemon zest, and mint leaves if desired. Serve immediately.

# Expert Suggestions:

01 -
  • The contrast between creamy yogurt and that shattering crumb topping makes every spoonful feel luxurious without being heavy.
  • Bright lemon curd balances the richness so perfectly that you'll find yourself making extra just to keep on hand.
  • It comes together in thirty minutes, which means you can impress people on a weeknight without stress.
02 -
  • Temperature control is everything with lemon curd—too much heat and the eggs scramble, too little and it never thickens, so keep that water at a gentle simmer and stay patient.
  • Don't assemble until you're ready to serve, because the crumbs soften quickly once they touch the yogurt's moisture, and that contrast is what makes this dish special.
03 -
  • If your lemon curd breaks or separates, strain it through fine mesh immediately—nine times out of ten it'll smooth right back out as it cools.
  • Make the crumb topping the morning of serving, and keep it in an airtight container until the last possible moment so it stays crisp and audible when you bite through it.
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