In a medium saucepan, whisk together granulated sugar, lemon zest, and eggs over medium heat for 2-3 minutes until well combined.

Gradually stir in fresh lemon juice, and cook while stirring constantly for about 5 minutes, until the mixture thickly coats the back of a spoon.

Remove from heat, whisk in cold butter and vanilla bean paste, then strain through a fine mesh sieve. Let it cool and chill for at least 2 hours.

In a large mixing bowl, blend softened low-fat cream cheese, plain Greek yogurt, granulated sugar, and vanilla bean paste until smooth and fluffy, about 3 minutes.

Grab your favorite jars or dessert bowls and add a layer of crushed graham crackers, about 3 tablespoons per jar.

Spoon in a layer of the vanilla cheesecake mixture, followed by a layer of chilled lemon curd. Repeat the layers until the jars are filled.

Place the parfaits in the refrigerator to chill for at least 30 minutes, then add a dollop of whipped cream on top before serving.