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

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