# 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
# 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 a pinch of salt. Toast while stirring frequently until golden and crisp, about 5 minutes. Transfer to a plate to cool.
03 - In a bowl, mix Greek yogurt with honey and vanilla extract until smooth and well combined.
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 each parfait with fresh berries, extra lemon zest, and mint leaves if desired. Serve immediately.
