Lemon Curd Parfait with Gingerbread Granola
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Kathy & Mike

Lemon Curd Parfait with Gingerbread Granola

Spring is here at Creekside Inn: A Bed and Breakfast. Each day green bursts from the trees and flowers are blooming in the gardens. We recently had a group of ladies up for a retreat, so I decided to make some fresh flavors for breakfast. One of the items on the menu was Lemon Curd Parfait and they were delish. I have never cooked with Lemon Curd so decided take a crack at it. Blending it with Greek yogurt gave it a delicious, smooth consistency, and topped with fresh strawberries & granola took it over the top.

Lemon Curd Parfait with Gingerbread Granola


  • 1 1/2 cups old-fashioned oats (not quick)
  • 1/4 cup almond butter
  • 1/4 cup maple syrup (real maple syrup)
  • 1 tbsp coconut oil (melted)
  • 1 tbsp molasses
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp ground cloves
  • 1/4 tsp allspice
  • 1 tsp vanilla extract
  • 6 tbsp Lemon Curd
  • 1/2 tsp Lemon paste (optional–gives more pronounced lemon flavor)
  • 2 cups Greek vanilla yogurt
  • 1 cup strawberries {chopped}


TO MAKE THE GINGERSNAP GRANOLA: Preheat oven to 250 degrees.

  1. Mix old-fashioned oats, almond butter, maple syrup, coconut oil, vanilla extract, and spices in a bowl. Spread granola mixture evenly on a cookie sheet.
  2. Bake for 75 minutes, stirring twice {in 30-minute intervals}.


  1. Stir 6 tbsp of lemon curd and lemon paste (optional) into 2 cups of greek vanilla yogurt. I used a whisk to make sure the lemon flavor was fully mixed in.
  2. Add 1/2 cup of yogurt to each jar and top with 1/4 cup of chopped strawberries.
  3. Add 1/4 cup+ granola to each jar.

* To preserve the freshness and crunch of the granola, store in a separate container and add before serving.

**For the jars I used Oui yogurt containers. Family enjoyed the yogurt and I saved the jars. Could also use them if making mousse, individual parfaits, individual cheesecakes