1 cup sugar
Zest of 3 lemons
1 cup lemon juice
4 tbsp unsalted butter, chilled and cut into pieces
½ tsp kosher salt
1 10 ounce jar Clif Family Kitchen Meyer Lemon Marmalade
1 16 ounce container Mascarpone
1/3 cup buttermilk
1 tsp vanilla extract
¼ cup powdered sugar
1 package of Granola
Cook the eggs, sugar, lemon zest and lemon juice in a medium saucepan, whisking continuously, over low heat for 10 minutes or until thickened. Do not overcook, as the eggs will curdle. Set aside. In a blender, blend the 10 ounces of Clif Family Kitchen Meyer Lemon Marmalade until larger pieces of Meyer lemon rind are chopped. Inside the blender atop the chopped marmalade add the curd mixture and blend on low speed. Add one tablespoon of cold butter at a time, until butter is incorporated, add salt. Pour the Meyer lemon curd into a glass container, cover surface with plastic wrap and allow mixture to cool in refrigerator.
While mixture cools, whisk the mascarpone, buttermilk, vanilla and powdered sugar in a large mixing bowl. Mix well until combined and slightly thickened. Refrigerate until the parfait is ready to be assembled.
In a clear jar layer ingredients starting with granola, then mascarpone cream, and Meyer lemon curd. Continue layering ingredients until desired height is achieved. Finish top layer with granola.