This lemon cream recipe is a classic that can be used to fill pies and macarons. A parfait also makes a great lunchbox snack or dessert. Just make sure you pack it in a container with a tight-fitting lid.
Lemon granola parfaits (adapted from Garde Manger by Chuck Hughes)
2 cups Greek yogurt of your choice (I used vanilla)
1/2 cup sugar
juice and zest of 2 lemons
1/3 cup butter, cut into cubes
Cranberry pecan granola (see here for recipe)
Place the eggs, sugar, lemon juice and zest, and butter into a medium saucepan. Bring to a boil over medium heat, stirring constantly. Cook for another 2 minutes while still stirring, until the mixture has thickened to a pudding consistency. Remove from the heat.
Strain the mixture through a sieve.
Once the lemon cream has cooled, cover surface directly with plastic wrap and place in the refrigerator.
To assemble the parfaits, layer the yogurt, lemon cream and granola. Enjoy!