Greek yogurt blended with a honey meyer lemon curd, layered with crushed grahams, and topped with a sprinkle of meyer lemon zest and flaky sea salt. Adapted from a Meyer Lemon Cream recipe from Bon Appetite, which I loved, but wanted to put a healthier spin on. I started by swapping out the sugar for honey and also decreased the amount of honey to achieve the right consistency in the lemon curd base. This honey lemon curd is still very sweet and is wonderful on its own. Then I swapped out the heavy whipping cream for plain greek yogurt. The greek yogurt lends a wonderful creaminess. This recipe for Meyer Lemon Graham Parfaits is sweet enough for a dessert, but healthy enough for breakfast. —Gather & Dine
freshly squeezed meyer lemon juice, from about 3 lemons
n a small saucepan, whisk together the lemon juice, honey, and eggs over medium heat. Whisk continuously until mixture thickens, about 8 minutes. Turn off heat and add butter. Whisk until butter is melted and fully incorporated.Transfer to a glass jar, cool to room temperature, then chill in the refrigerator for at least 2 hours.
In a small mixing bowl, whisk together 1½ cups greek yogurt with ½ cup lemon curd. If desired, adjust to taste and add more lemon curd a couple tablespoons at a time.
Add a couple tablespoons of yogurt to 4 small glass jars. Sprinkle with crushed grahams. Layer remaining yogurt over the crushed grahams. Top off with a sprinkle of crushed grahams, lemon zest, and flaky sea salt. These are best served immediately as graham crackers will become soft after sitting in the yogurt.