Instructions

Lemon Curd

1. In 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.
2. Transfer to a glass jar, cool to room temperature, then chill in the refrigerator for at least 2 hours.

Assembly

1. In a small mixing bowl, whisk together 1 1/2 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.
2. 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.