Meyer Lemon Graham Parfaits

I always get excited when Meyer lemons and blood oranges start showing up in the grocery store again. It makes the end of berries and tomatoes a bit more bearable. When I spot them at the store, they generally become an impulse buy. Without fail, they are gone by the next week if I wait to make an actual plan for them.

Bringing home an impulse bag is how I came across this recipe for Meyer Lemon Graham Parfaits. I searched for a way to use the lemons that would include ingredients I already had on hand. For these parfaits, a homemade Meyer lemon curd (made with honey, not refined sugar!) is added to Greek yogurt and layered with crushed graham crackers. The dish is finished off with a pinch of sea salt and Meyer lemon zest. I made them for breakfast, but they would also be perfect for a light snack or dessert.

Serve these immediately after assembling. The graham cracker layers will start to get soggy fairly quickly. The Meyer lemon curd can be made and refrigerated up to about 5 days ahead of time. The curd is also delicious with pancakes, toast, in tarts, ice cream, etc.

The Meyer lemon is a hybrid fruit (likely the cross between a lemon and mandarin orange) originally grown in China. It was first brought to the United States in 1908 by Frank Meyer. Meyer lemons are rounded, with a yellow to orange tinted skin. The pulp has a deep yellow coloring, is sweeter and less acidic than lemons. They are available in some areas year round, but are best between the months of December to April.

More information on Meyer lemons.

Meyer Lemon Graham Parfaits
Adapted from Gather & Dine
4 servings

Meyer Lemon Curd:
1/4 cup plus 2 tablespoons Meyer lemon juice, about 3 lemons
1/4 cup plus 2 tablespoons honey
2 large eggs
1 tablespoon unsalted butter
Parfaits:
1 1/2 cups Greek yogurt
1/2 cup crushed graham crackers
Coarse sea salt
Zest from 1 Meyer lemon

In a small saucepan, combine Meyer lemon juice, honey, and eggs over medium heat. Whisk until smooth and continue to whisk until thickened, about 8 minutes. Remove from heat. Mix in butter until smooth and melted. Transfer to a bowl, cover, and refrigerate until well chilled, at least 2 hours.

In another small bowl, whisk together the Greek yogurt with 1/2 cup of the chilled Meyer lemon curd. Add more lemon curd if desired to taste.

To the bottom of four small serving glasses, add 2 tablespoons of the Meyer lemon Greek yogurt. Cover with a layer of the crushed graham crackers. Add more yogurt, then remaining graham crackers. Sprinkle with sea salt and zest. Serve immediately.