Fluffy Yogurt Lemon Parfait (Print View)

Creamy yogurt layered with lemon curd and crispy sourdough crumb topping for a bright, textured finish.

# Components:

→ 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

# 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, then sprinkle with sea salt. Toast while 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, stirring until smooth.
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 - Top with fresh berries, additional lemon zest, and mint leaves if desired. Serve immediately.

# Expert Advice:

01 -
  • It comes together in 30 minutes but tastes like you spent all morning in the kitchen.
  • The combination of creamy, tart, and crispy textures keeps each spoonful interesting.
  • You can make components ahead and assemble right before eating, which feels like a small luxury on busy mornings.
02 -
  • The double boiler is non-negotiable—I learned this by scrambling eggs the first time I tried cooking the curd over direct heat, and the result was unusable gritty sadness.
  • If your lemon curd breaks or looks grainy, whisk in a tablespoon of cold cream off heat and it often comes back together smoothly.
  • Stale sourdough toasts better than fresh because the moisture content is lower, and you'll get crispness instead of chewy clumps.
03 -
  • Chill your yogurt before mixing if your kitchen is warm—it makes layering smoother and the parfait stays cool longer.
  • Make the lemon curd in the morning and let it cool completely on the counter; chilling it makes it too thick to spoon.
  • If you're serving multiple people, assemble them family-style and let everyone layer their own—it becomes an interactive experience rather than plated dessert.
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