Meyer Lemon Curd Parfaits with Greek Yogurt & Beet Ginger Granola

Layered sunshine in a jar. These Meyer Lemon Curd Parfaits are what we crave when the days grow longer—tart, creamy, crunchy, and unapologetically pretty

We love the contrast of flavors here: sweet and tangy Meyer lemon curd, thick Greek yogurt, and a handful of Garden Granola Beet Ginger for a sweet and savory, earthy crunch. It's a parfait that feels luxurious but is easy to prep ahead. Perfect for a spring brunch, a vibrant dessert, or a weekday moment that feels a little more special.

Why You’ll Love This Parfait

• Seasonal Citrus Brightness: Meyer lemons offer a gentle, floral citrus flavor.

• Texture Play: Smooth curd, creamy yogurt, and crunchy granola in every bite.

• Easy to Prep Ahead: Make the curd ahead of time and assemble when ready.

• Naturally Gluten-Free Option: Use certified GF granola and yogurt as needed.

Tips for Success

• Whisk Constantly: Keep the curd smooth by stirring without stopping.

• Use a Double Boiler: Prevents the eggs from scrambling while thickening.

• Strain for Silky Texture: Straining removes zest and ensures a smooth finish.

Meyer Lemon Curd Parfaits with Greek Yogurt & Garden Granola Beet Ginger

Servings: 4
Time: 30 minutes active (plus cooling time)
Dietary Info: Gluten-Free (with GF granola and yogurt)

Ingredients

For the Meyer Lemon Curd:

• ½ cup Meyer lemon juice (about 4 lemons)

• 1 tablespoon Meyer lemon zest

• ½ cup honey

• 3 large egg yolks

• 1 whole egg

• 4 tablespoons unsalted butter, cut into small pieces

• ⅛ teaspoon salt

For Each Parfait:

• ½ cup Greek yogurt

• ⅓ cup Garden Granola® Beet Ginger

• ¼ cup Meyer lemon curd

Instructions

1. Combine lemon juice and zest in a small bowl.

2. Set up a double boiler by filling a saucepan with 1 inch of water and bringing it to a simmer. Place a heatproof bowl over the pot (without touching the water).

3. In the bowl, whisk together eggs, yolks, honey, and salt until smooth. Gradually whisk in the lemon juice and zest.

4. Stir continuously for 8–10 minutes over low heat until the curd thickens and coats the back of a spoon.

5. Remove from heat and stir in butter until melted. Strain the curd through a fine mesh sieve. Cool completely.

6. In a glass, layer Greek yogurt, a spoonful of lemon curd, and Garden Granola Beet Ginger. Repeat layers if desired and serve chilled.

Tips & Serving Suggestions

These parfaits are naturally gluten-free and can easily be made dairy-free by using a plant-based yogurt. If you’re prepping ahead, keep granola in a separate container and layer just before serving for the perfect crunch.

We love these as a brunch starter, a light dessert, or tucked into a lunchbox for something bright mid-day.

Storage Notes

Meyer lemon curd can be made up to 2 weeks in advance and stored in a sealed jar in the fridge. It's perfect for layering into parfaits, spreading on toast, or gifting to someone who loves citrus as much as you do.

Gluten-Free & Make-Ahead Friendly

Simple to prep, endlessly riffable, and naturally gluten-free. A little sunshine you can tuck into the fridge for when you need it most.

Show Off Your Parfait!

We’d love to see how you layer your lemon creations. Tag @VictoryDanceFoods or use #VictoryDanceFoods for a chance to be featured.