Lemon Curd and Berry Parfaits


A surefire way to make food feel fun: layer it into glasses. Parfaits aren’t just about looks, though—the architecture ensures you can spoon out the perfect bite again and again. The lemon curd makes this cup irresistible, and the fact that it's store-bough, super easy. This version stacks yogurt, lemon curd, blackberries, and a crumble you'll want to sprinkle on more than just this treat. That last element is quick to make: you’ll stir together walnuts, oats, ground graham crackers and just enough sugar to sweeten the deal. The result is not too rich for breakfast or too staid for dessert, which means this dish is equally at home at either meal. Though, if you wanted to make it really decadent, mascarpone or crème fraiche in place of the yogurt would really tip the balance toward dessert.

Lemon curd and berry parfait in a glass cup, clearly showing the different layers.
Photo: Greg DuPree
Hands On Time:
10 mins
Total Time:
40 mins
6 serves


  • ¾ cup chopped walnuts

  • ¾ cup old-fashioned rolled oats

  • 1 tablespoon olive oil

  • 1 tablespoon light brown sugar

  • ½ teaspoon kosher salt

  • ¼ teaspoon ground cinnamon

  • 3 graham crackers, crumbled

  • 3 (6-oz.) packages fresh blackberries

  • 3 cups plain whole-milk Greek yogurt

  • 1 ½ cups lemon curd (from 2 10-oz. jars)


  1. Preheat oven to 350°F. Stir walnuts, oats, oil, sugar, salt, and cinnamon on a rimmed baking sheet, pressing together with your fingers to combine. Bake until golden, 10 to 12 minutes. Let cool for 20 minutes.

  2. Stir crumbled graham crackers into walnut mixture; set aside. (Crumble mixture can be stored in an airtight container at room temperature for up to 2 weeks.)

  3. Place a few blackberries on bottom of each of 6 glasses; layer each with ¼ cup yogurt, ¼ cup lemon curd, 2 tablespoons crumble mixture, ¼ cup yogurt, and 2 tablespoons crumble mixture. Top with remaining blackberries.

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