Meyer Lemon Parfaits
A recipe for Meyer Lemon Parfaits! Homemade Meyer lemon curd is layered with vanilla yogurt and crushed graham crackers for light and delicious treat.
Servings 3 -4 Servings
Ingredients
Meyer Lemon Curd:
- 1/2 cup (120 milliliters) freshly squeezed Meyer Lemon juice about 5-6 Meyer lemons
- 2/3 cup (150 grams) granulated sugar
- 2 large eggs
- 1 tablespoon Meyer lemon zest
- 2 tablespoons (30 grams) unsalted butter
Vanilla Yogurt:
- 1 1/2 cups (12 ounces, 340 grams) plain Greek yogurt
- 1-2 tablespoons (15-30 milliliters) honey
- 1 teaspoon vanilla extract or vanilla bean paste
Meyer Lemon Parfaits:
- 6 graham crackers crushed
- Meyer lemon zest
- Coarse or flaky sea salt
- Fresh mint
Instructions
To make the Meyer Lemon Curd:
- In a small saucepan, combine the Meyer lemon juice, sugar, eggs, and Meyer lemon zest over medium-low heat.
- Whisk until smooth and continue to whisk until thickened, about 8 minutes. Remove from heat.
- Mix in butter until smooth and melted. If desired, strain the mixture through a fine mesh sieve and into a medium bowl. Cover and refrigerate until well chilled, at least 2 hours.
To make the Vanilla Yogurt:
- In a medium bowl, whisk together the Greek yogurt with honey to taste and vanilla extract. Cover and refrigerate until ready to assemble the Meyer Lemon Parfaits.
To assemble:
- To the bottom of three to four small serving glasses, add about a tablespoon of the vanilla yogurt. Top with a layer of the chilled Meyer lemon curd. Cover with a layer of the crushed graham crackers. Add more yogurt and top with a final layer of Meyer lemon curd.
- Garnish with a large pinch of crushed graham crackers, fresh mint, and if desired, a pinch of sea salt and more lemon zest.
- Serve immediately.