Lemon Curd Parfaits with Greek Yogurt and Blueberries (Summer is served)

For real though...how is this life juxtaposition supposed to work?

Do you feel it too? That urgent need to squeeze every last drop out of summer? The pressure to visit all the farmers markets, go on all the adventures, eat all the ice cream, take all the pictures, and somehow still embrace those dreamy "slow summer" vibes we keep seeing on Pinterest?

Because around here, the kids have a big fat summer bucket list, and I am determined to make sure Ivy and her brother check every single thing off of it, even if it kills me.

Want to hike a waterfall? Sure.

Climb the sand dunes? Absolutely? (My knee has some objections)

Road trip? Let's do it.

Renaissance Festival all day? Fine.

Mom taking a nap in the middle of all this? Also necessary.

My friends, if you find yourself in the same boat, here's a little dessert that somehow manages to be both things at once: do the fun and slow down.

These Lemon Curd Parfaits with Greek Yogurt and Blueberries feel fancy enough for a summer gathering but simple enough to throw together on a random Tuesday when everyone is wandering through the kitchen looking for snacks every seventeen minutes.

Now let's talk about the star of the show.

Homemade lemon curd.

Is homemade lemon curd a little bit of work?  Yes. Yes, it is.  You'll stand at the stove stirring and whisking and wondering if you've accidentally volunteered for a second job.  Is it TOTALLY worth the effort?

Oh yeah.  This stuff is sunshine in a bowl.  It's sweet, tangy, silky, bright, and somehow tastes like summer vacation itself. I'd eat it on toast. I'd put it on pancakes. I'd swirl it into ice cream. I'd happily eat it straight off a spoon while hiding in the pantry pretending I need "just one minute of quiet."

Not that I've ever done that.  Ahem.

But because I'm pretending to be an adult these days, I decided to use my lemon curd in these super pretty, super easy parfaits.

Layers of creamy Greek yogurt, juicy blueberries, and homemade lemon curd come together into something that looks impressive enough for brunch guests but requires very little actual effort once the curd is made.  Which is my favorite kind of impressive.  The kind where people think you worked really hard but actually you mostly assembled things into a glass.

Those are the victories I'm collecting this summer.

The tart lemon curd balances perfectly with the creamy yogurt, and the blueberries add little bursts of sweetness that make every bite taste bright and fresh.

It's cool.

It's refreshing.

It's beautiful.

And most importantly, it gives you an excuse to sit down for five whole minutes and enjoy summer instead of sprinting through it.

Because despite my best efforts to cram every possible memory into June, July, and August, I'm trying to remember that some of the best summer moments happen when we slow down long enough to notice them.

So Summer, I see you.  I love you and your sunshine and your berries and your farmers markets and your ridiculously long to-do lists.  I promise not to waste you.

But I'm gonna need a nap first.

Homemade Lemon Curd

Ingredients

• 3 large eggs
• 3/4 cup granulated sugar
• 1/2 cup freshly squeezed lemon juice
• 1 tablespoon lemon zest
• 6 tablespoons unsalted butter, cut into pieces

Instructions

1. In a medium saucepan, whisk together eggs, sugar, lemon juice, and lemon zest.
2. Cook over medium-low heat, whisking constantly, until the mixture thickens enough to coat the back of a spoon, about 8-10 minutes.
3. Remove from heat and whisk in butter one piece at a time until smooth.
4. Strain through a fine mesh sieve if desired for an extra silky texture.
5. Transfer to a bowl, cover with plastic wrap directly on the surface, and chill completely before using.

Lemon Curd Parfaits with Greek Yogurt and Blueberries

Ingredients

• 2 cups Greek yogurt
• 1 cup homemade lemon curd
• 2 cups fresh blueberries
• Additional lemon zest for garnish (optional)

Instructions

1. Spoon a layer of Greek yogurt into serving glasses.
2. Add a layer of lemon curd.
3. Top with a layer of blueberries.
4. Repeat layers until glasses are filled.
5. Garnish with extra blueberries and lemon zest if desired.
6. Serve immediately or chill until ready to enjoy.

Notes

• Homemade lemon curd can be made several days ahead of time.
• Strawberries, raspberries, or blackberries also work beautifully.
• For extra crunch, add a sprinkle of granola between layers.