Fluffy Yogurt Lemon Parfait (Print Version)

Creamy yogurt layered with lemon curd and crisp sourdough crumbs for delightful texture and flavor.

# 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, approximately 2 lemons
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 to Follow:

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, then 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 smooth and well combined.
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 with fresh berries, extra lemon zest, and mint leaves if desired. Serve immediately.

# Additional Tips::

01 -
  • Ready in 30 minutes: Simple enough for any night of the week, yet impressive enough for guests.
  • Bright, balanced flavors: The tangy lemon curd perfectly offsets the creamy, lightly sweetened Greek yogurt.
  • Irresistible texture: Buttery toasted sourdough crumbs add a golden crunch that elevates every layer.
  • Vegetarian-friendly: A wholesome dessert that everyone at the table can enjoy.
  • Customizable: Easy to adapt with different citrus zests, berries, or dietary-friendly swaps.
  • Make-ahead friendly: The lemon curd and sourdough crumbs can both be prepared in advance, making assembly effortless.
02 -
  • Cool the curd completely: Make sure the lemon curd is fully cooled before layering to prevent it from melting the yogurt and losing the defined layers.
  • Toast the crumbs fresh: For maximum crunch, add the sourdough crumb topping just before serving — they soften quickly once they come into contact with the yogurt.
  • Make ahead smartly: Both the lemon curd (keeps up to a week refrigerated) and the sourdough crumbs (store in an airtight container) can be prepared in advance, making last-minute assembly a breeze.
  • Control the sweetness: Taste your Greek yogurt before adding honey — some brands are naturally sweeter, so adjust accordingly.
  • Use a double boiler carefully: Keep the water at a gentle simmer, not a rolling boil, to ensure the eggs in the curd cook slowly and smoothly without scrambling.
  • Lighten it up: Swap full-fat Greek yogurt for low-fat Greek yogurt if you prefer a lighter dessert without sacrificing creaminess.
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