Meyer Lemon Graham Parfaits

• Lemon Curd
• 6 tablespoons freshly squeezed meyer lemon juice, from about 3 lemons
• 6 tablespoons honey
• 2 large eggs
• 1 tablespoon unsalted butter
• Parfaits
• 1 1/2 cups greek yogurt
• 1/2 cup crushed graham crackers
• lemon rind from 1 meyer lemon
• flaky sea salt

1. 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.
2. In a small mixing bowl, whisk together 11/2 cups greek yogurt with 1/2 cup lemon curd. If desired, adjust to taste and add more lemon curd a couple tablespoons at a time.
3. 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.

lemon curd, freshly squeezed meyer, honey, eggs, unsalted butter, greek yogurt, graham crackers, lemon rind, salt

Taken from food52.com/recipes/34182-meyer-lemon-graham-parfaits (may not work)