Lemon Parfaits with Tart Cherries

Ingredients

• 3 large egg yolks
• 2 large whole eggs
• 1 teaspoon finely grated lemon zest plus 1/2 cup fresh lemon juice (from 4 lemons)
• 1 1/2 cups granulated sugar, divided
• 1/2 cup cold unsalted butter, cubed
• 1 cup water
• 6 ounces dried tart cherries (about 1 cup packed)
• 1 vanilla bean pod, split and seeds scraped
• 1 (8-ounce) package crème fraîche
• Buttery Vanilla Shortbread, for serving

Steps

1. Fill a large bowl with ice and water; top with another large metal bowl with a fine wire-mesh strainer placed inside. Set ice bath aside.
2. Fill a large saucepan with water to a depth of 1 1/2 inches; bring to a boil over medium-high. Reduce heat to medium-low; maintain a simmer. Whisk together egg yolks, eggs, lemon zest and juice, and 1 cup sugar in a separate large metal bowl. Place bowl over simmering water in pan, making sure bottom of bowl does not touch water; cook, whisking constantly, until mixture is thickened and a thermometer inserted into center of curd registers 175°F to 180°F, 5 to 7 minutes. Remove from heat; gradually whisk in butter until melted and combined. Pour lemon curd through strainer into prepared ice bath; discard solids. Press plastic wrap directly onto surface of curd; let cool completely at room temperature, about 1 hour.
3. While curd cools, combine 1 cup water, dried cherries, vanilla bean pod and seeds, and remaining 1/2 cup sugar in a medium saucepan; bring to a simmer over medium, stirring occasionally. Cook, stirring, until cherries are plump and liquid is reduced by half, about 10 minutes. Remove from heat; let cool completely at room temperature, about 1 hour and 30 minutes. Discard vanilla bean pod.
4. Divide lemon curd evenly among six glasses. Top each with a dollop of crème fraîche, then spoon cherries and their sauce around the crème fraîche. Serve with shortbread.