Fluffy Yogurt Lemon Parfait

My neighbor handed me a jar of homemade lemon curd last spring, the kind that catches light like liquid gold, and I stood in my kitchen wondering what on earth to do with something so precious. That afternoon I grabbed Greek yogurt from the fridge and some leftover sourdough, and what started as improvisation became the parfait I now make whenever I need something that tastes both indulgent and somehow good for me. The contrast between cool, tangy cream and that warm, buttery crumb topping was instant magic.

I made these for my sister's book club one evening, and she texted me the next day asking for the recipe because apparently everyone asked her where they came from. There was something about serving them in clear glasses that made the whole gathering feel more intentional, like we were celebrating something just by eating dessert together.

Ingredients

• Greek yogurt (2 cups, full-fat or 2%): Use full-fat for richness and creaminess—the tanginess is essential to balance the sweetness of the lemon curd and honey.
• Honey or maple syrup (2 tablespoons): Just enough to add subtle sweetness without making the yogurt layer cloying; you want the tartness to shine through.
• Vanilla extract (1 teaspoon): A quiet flavor that brings warmth and complexity to the creamy base.
• Large eggs (2): These are the foundation of silky lemon curd; don't skip the double boiler or your curd may scramble.
• Granulated sugar (1/2 cup): Whisk this with eggs and lemon juice before heating to ensure a smooth, lump-free curd.
• Fresh lemon juice (1/4 cup): The acidity is what gives curd its character, so use actual lemons, not bottled juice.
• Lemon zest (1 tablespoon): Added both to the curd and as garnish, this brightens everything with subtle bitterness.
• Unsalted butter (3 tablespoons for curd, plus 2 for topping): Cut into small cubes so it melts smoothly into the warm curd without creating greasy streaks.
• Sourdough bread (1 cup crumbs): Tear stale sourdough by hand rather than pulsing it—irregular pieces toast more interestingly and develop better texture.
• Light brown sugar (2 tablespoons): Adds molasses depth that makes the topping more sophisticated than plain white sugar.
• Sea salt (pinch): Enhances the toasted flavor and balances sweetness without anyone noticing it's there.

Instructions

Whisk and warm the lemon curd base:

In a heatproof bowl, whisk together eggs, sugar, lemon juice, and zest until the mixture is pale and slightly thickened. You'll feel the sugar grains dissolving under the whisk—this is exactly right.

Set up your double boiler:

Place the bowl over simmering (not boiling) water and keep your whisk moving constantly. The water should barely bubble—too hot and your eggs will scramble into something grainy you cannot save.

Cook until thick and ribbony:

After 6 to 8 minutes, the curd will coat the back of a spoon and leave a trail when you drag your finger across it. You'll smell the lemon intensify as the eggs set, which is your signal you're almost there.

Finish with butter:

Remove from heat and whisk in cubed butter piece by piece until it's glossy and smooth. The residual heat does the work—no need to return to the stove.

Toast the sourdough crumbs:

In a skillet over medium heat, melt butter and add your torn sourdough pieces with brown sugar and salt. Stir frequently until everything turns golden and crispy, about 5 minutes, then spread on a plate to cool and firm up.

Mix the yogurt layer:

Combine Greek yogurt with honey and vanilla in a bowl, stirring until smooth and spreadable. Don't overmix or you'll lose the creamy texture.

Layer with intention:

In each glass, spoon a layer of yogurt, then lemon curd, then sourdough crumbs. Repeat once more, finishing with crumbs on top so they stay crisp.

Garnish and serve:

Add fresh berries, a sprinkle of lemon zest, and a mint leaf if you have them. Serve immediately so the crumbs don't soften.

Save

There was a quiet moment one morning when I sat down with my own parfait before anyone else woke up, watching the kitchen light catch the layers through the glass, and I realized this simple thing had become a small ritual. It's the kind of dessert that makes you feel like you're doing something nice for yourself without requiring much effort at all.

Making Lemon Curd Without Fear

The first time I made lemon curd from scratch, I was convinced I'd ruin it—eggs and heat feel like a precarious combination. But understanding the mechanics changes everything: the sugar protects the eggs by raising the temperature at which they set, the acid in the lemon juice helps coagulate them gently, and the double boiler provides steady, forgiving warmth. Once I realized I wasn't cooking eggs so much as thickening a custard, the anxiety disappeared.

Why Sourdough Crumbs Matter

Sourdough has a unique structure—irregular crumb and a sturdy crust that browns beautifully rather than burning. When you toast these pieces with butter and sugar, you're not just adding sweetness; you're building layers of flavor through the Maillard reaction, the same process that makes toast smell incredible. The tanginess of the sourdough also echoes the tartness of the lemon curd, tying the whole thing together.

Storage and Variations

This parfait is best assembled and eaten immediately, but you can prepare each component hours in advance and layer them together when you're ready. The lemon curd keeps in the fridge for up to a week and is wonderful spooned over ice cream or spread on toast. The sourdough crumbs stay crisp in an airtight container for three days, making busy mornings feel less rushed.

• Try lime or orange zest instead of lemon for a completely different mood.
• Swap the sourdough for toasted breadcrumbs mixed with melted butter and sugar if you don't have sourdough on hand.
• A drizzle of honey on top just before serving adds shimmer and extra sweetness for those who want it.

Save

These parfaits have become my answer to the question of what to make when you want something beautiful but not complicated. Every time I make them, someone asks for the recipe, and I'm always happy to share because there's something generous about a dessert that brings people joy.

Recipe FAQ

→ How is the lemon curd prepared?

Eggs, sugar, lemon juice, and zest are whisked together and cooked gently over simmering water until thickened, then butter is added for smoothness.

→ What makes the crumb topping crispy?

Toasted sourdough crumbs are sautéed with butter, brown sugar, and a pinch of sea salt until golden and crisp, providing texture contrast.

→ Can this be made dairy-free?

Yes, by using plant-based yogurt and vegan butter, the dish can be adapted to dairy-free needs without sacrificing flavor.

→ How should leftovers be stored?

Store any unused lemon curd in the refrigerator for up to a week; the crumb topping can be kept airtight for later use.

→ What variations work well with this parfait?

Try replacing lemon zest with lime or orange zest, or add fresh berries and mint leaves for extra brightness and aroma.