It's easy for me to get into a breakfast rut and eat the same thing every single day. Homemade granola, toast, or oatmeal makes up a fine breakfast, but some days you gotta just shake things up. And when you can mix together different textures and flavours and create something special out of ordinary ingredients - well now you've created the perfect start to the day.And this lemon yogurt parfait is certainly a departure from the usual for me. For one thing, it tastes exactly like pie! PIE!!! Want to sneak in some lemon meringue pie for breakfast or craving an after-dinner sweet? Make this creamy treat instead. It tastes amazingly indulgent and it's even kinda good for you too. The lemon curd is the perfect blend of sweet and tart and you don't need to add a lot to your yogurt to create that flavour punch. Add a bit of curd to your parfait at first and more later if you feel your glass needs it.
The only bit of work is in making the lemon curd and this recipe breaks down the process into just a few simple steps. Just minimal patience and a good whisking arm and you're set. I've made this recipe several times and it always turns out delicious. The lemon curd also makes a great cupcake or thumbprint cookie filling too. It also tastes just fine eaten out of the jar with a spoon. So go ahead and make your mornings bright and lemony.
Lemon Yogurt Parfait
low fat lemon curd (adapted from here)
1/3 cup fresh lemon juice
1 tsp fresh lemon zest
5 tablespoons sugar
1 large egg
1/2 teaspoon vanilla extract
plain low fat yogurt
your favorite crunchy cereal (lightly crushed) or granola
Prepare lemon curd by mixing sugar, zest and lemon juice in a small saucepan over medium heat until sugar dissolves. In a medium bowl, beat the egg. Slowly, very slowly, add lemon mixture in a slow stream over egg, whisking as you go. Whisk for 2 minutes and then strain mixture back into saucepan to remove the zest. Bring to a simmering boil, whisking constantly until thickened. Remove from heat and stir in vanilla. Let cool.
low fat lemon curd (adapted from here)
1/3 cup fresh lemon juice
1 tsp fresh lemon zest
5 tablespoons sugar
1 large egg
1/2 teaspoon vanilla extract
plain low fat yogurt
your favorite crunchy cereal (lightly crushed) or granola
Prepare lemon curd by mixing sugar, zest and lemon juice in a small saucepan over medium heat until sugar dissolves. In a medium bowl, beat the egg. Slowly, very slowly, add lemon mixture in a slow stream over egg, whisking as you go. Whisk for 2 minutes and then strain mixture back into saucepan to remove the zest. Bring to a simmering boil, whisking constantly until thickened. Remove from heat and stir in vanilla. Let cool.
In a glass, add several spoonfuls of plain yogurt, a thin layer of granola or crushed cereal and one spoonful of lemon curd. Repeat. Eat immediately.
Lemon curd should keep for about a week if it lasts that long.
