Lemon Custard Parfaits

With a Graham/Pecan Crust topped with Lemony Cream Cheese

Serves 4



10 sections graham crackers (2 ½ crackers)
½ C pecans
3 T sugar
2 ½ T butter, melted
Squeeze of lemon juice
¼ t vanilla extract


2 oz softened cream cheese
1 container plain Greek yogurt
¼ C sugar
1 t vanilla extract


Halved recipe of my Grandmother Reta’s lemon pie filling recipe


  • In a food processor, grind the grahams and then the pecans, until finely chopped. Combine with the butter, vanilla, sugar and lemon juice. Press into the bottom of 4 serving dishes.
  • Make the custard, let cool for about 15 minutes. Pour over the crust into each of the four dishes.
  • In another bowl, combine all the ingredients for the topping. Spread over the custard.
  • Keep in fridge until ready to serve.

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