Makes 3 parfaits
Lemon curd-
4 whole eggs, plus 6 egg yolks
200 grams (1 cup) sugar
Zest of 4 lemons
Juice of 4 lemons
Pinch of sea salt
6 tablespoons butter
Parfait-
Nonfat Greek yogurt
Strawberries, hulled and quartered
Granola
Add whole eggs, egg yolks, sugar, lemon zest, lemon juice, and salt to a large saucepan and place on medium/low heat. Stir constantly for 9 minutes. The lemon curd is done when it is thick enough to coat the back side of a spoon (it’s ok if it is a little lumpy, it gets strained at the end). Take the pan off of the heat and add the butter, one tablespoon at a time. Stir until well combined, and then strain lemon curd through a mesh strainer into a bowl.
Let the curd cool before assembling the parfait. When you’re ready to serve, grab a glass cup and add a layer of Greek yogurt at the bottom - followed by lemon curd and then granola. Repeat layers again, and you will have the granola layer at the top of the glass. Add strawberries as a garnish and enjoy.
You might have a little bit of lemon curd leftover - it can be stored in a jar in the refrigerator for up to one week.
