Fluffy Yogurt Lemon Parfait (Printable)

Creamy yogurt layered with lemon curd and crisp sourdough crumb topping creates a bright, textured treat.

# 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
14 - Lemon zest
15 - Fresh mint leaves

# Step-by-step Directions:

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 sea 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.
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, additional lemon zest, and mint leaves if desired. Serve immediately.

# Expert Advice:

01 -
  • It comes together in under 30 minutes but tastes like you spent hours planning something special.
  • The sourdough topping gives you that addictive crunch that keeps you reaching for another spoonful, even when you're full.
  • Bright lemon cuts through the richness so perfectly that it feels refreshing rather than heavy.
02 -
  • Temperature matters for lemon curd: if your eggs get too hot too fast, you'll end up with scrambled bits, so stir constantly and don't rush the double boiler process.
  • Assemble these right before serving because the crumbs are their whole appeal, and they'll soften within 10 minutes if they sit in the yogurt.
03 -
  • Room temperature eggs whisk into the sugar more smoothly and create silkier curd without scrambling.
  • Use a microplane grater for lemon zest so you get the bright oils without any bitter white pith underneath.
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