Fluffy Yogurt Lemon Parfait (Printable)

Creamy yogurt layered with zesty lemon curd and crunchy sourdough crumb topping—fresh and flavorful.

# 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

# Method:

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 a pinch of salt. Toast while stirring frequently until golden and crisp, approximately 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, 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.

# Expert Advice:

01 -
  • It looks like restaurant-quality dessert but comes together in your regular kitchen without any fussy techniques or temperamental steps.
  • The contrast between creamy, tangy yogurt and crisp buttery sourdough crumbs creates a textural experience that keeps you coming back for another spoonful.
  • You can make components ahead, which means impressing guests or treating yourself without last-minute scrambling.
02 -
  • Don't skip the double boiler method for the lemon curd—direct heat will scramble your eggs and ruin everything, a lesson I learned the hard way one frantic evening.
  • Make sure your lemon curd cools completely before assembling; warm curd will soften the yogurt and make the whole thing feel mushy instead of layered and distinct.
  • Toast the sourdough crumbs just until golden because they continue cooking slightly as they cool, and burned crumbs taste bitter instead of buttery.
03 -
  • Use day-old sourdough bread for the crumbs because it toasts to crispy perfection instead of turning dense or chewy.
  • Zest your lemons before juicing them—once they're cut, retrieving zest becomes nearly impossible and frustrating.
  • If your lemon curd seems too thin after cooling, a few minutes back over gentle heat will thicken it further, but don't let it get so thick it becomes grainy.
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