Introduction

These Lemon Cream Puffs offer a delightful blend of tangy lemon flavor and creamy texture, all encased in a crisp graham cracker crust. Perfect for a refreshing dessert or a special treat, they are both elegant and simple to make at home.

The image shows a dessert shaped like a small tower with a golden brown crust base. Inside the crust is a thick layer of white cream, followed by a smooth, shiny yellow lemon filling in the center. On top, there are soft yellow swirls of meringue stacked in multiple layers, with the tip curled slightly. The dessert is placed on a white plate with some crumbs and a lemon slice on the side, all set on a white marbled surface. In the background, two more identical desserts sit on white cake stands, along with yellow lemons and greenery. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup graham cracker crumbs
2 tbsp melted butter
1 tbsp sugar
1/2 cup heavy whipping cream
1/2 cup lemon Greek yogurt (or lemon curd mixed with whipped cream)
1 tbsp powdered sugar
1/2 tsp lemon extract
1/4 cup lemon curd
1 1/2 cups white chocolate or yellow candy melts
Yellow food coloring (if using white chocolate)

Instructions

Step 1: Mix graham cracker crumbs, melted butter, and sugar together. Press the mixture firmly into the bottom of your mold cavities to form a crust base. Place the molds in the freezer for 10 minutes to set.
Step 2: In a bowl, whip the heavy cream until soft peaks form. Gently fold in the lemon Greek yogurt (or lemon curd mixture), powdered sugar, and lemon extract. Chill this lemon mousse in the refrigerator for 10 to 15 minutes.
Step 3: Melt the white chocolate or yellow candy melts carefully. If using white chocolate, add yellow food coloring to achieve a vibrant lemon hue. Coat the inside of each mold cavity evenly using a spoon or brush, then chill until the chocolate shell is firm.
Step 4: Pipe the lemon mousse into each mold cavity, filling it halfway. Add a small spoonful of lemon curd in the center, then top with more mousse to fill the mold completely.
Step 5: Seal each filled mold with the prepared graham cracker crust base by pressing it gently on top.
Step 6: Freeze the molds for at least 4 hours or until the cream puffs are completely set and firm.
Step 7: Carefully unmold the lemon cream puffs and let them thaw at room temperature for 10 to 15 minutes before serving to soften slightly.

Tips & Variations

For a dairy-free option, substitute coconut cream for the heavy whipping cream and use a non-dairy yogurt alternative.
If you like a stronger lemon flavor, add a little extra lemon extract or a teaspoon of finely grated lemon zest to the mousse mixture.
Try using graham cracker crust seasoned with a pinch of cinnamon for an added depth of flavor.
To make these bite-sized, use a mini mold or silicone candy mold.

Storage

Store lemon cream puffs in an airtight container in the freezer for up to 1 week. To serve, thaw in the refrigerator for 30 minutes or at room temperature for about 10–15 minutes until they soften slightly but remain chilled.

How to Serve

The image shows a white plate with a small, round dessert that has three layers. The bottom layer is a light brown crust with a crumbly texture. Above that is a thick, smooth white cream layer. The middle has a bright yellow filling that looks soft and creamy. On top, there is a swirl of pale yellow meringue shaped like a tall tree with smooth peaks and a soft, fluffy texture. In the background, there are more similar desserts on white plates, all on a white marbled surface. A woman’s hand is gently touching the dessert in the center. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought lemon curd for this recipe?

Yes, store-bought lemon curd works well and saves time. Just make sure it is not too runny to keep the filling texture balanced.

What if I don’t have a mold to shape the cream puffs?

You can assemble the layers in small glasses or jars as a layered dessert, or simply shape the crust in a round layer and dollop the mousse and curd on top for a deconstructed version.

Lemon Cream Puffs Recipe

Print Recipe

★★★★★

4.8 from 145 reviews

Delight in these refreshing Lemon Cream Puffs featuring a crisp graham cracker crust, a luscious lemon yogurt mousse filling, and a glossy white chocolate shell tinted with yellow for a vibrant finish. Perfectly chilled and bursting with citrus flavor, these bite-sized treats are an elegant no-bake dessert option that combines creamy textures with a tangy twist.

Author: Marco
Prep Time: 25 minutes
Cook Time: 0 minutes
Total Time: 4 hours 25 minutes
Yield: 12 cream puffs 1x
Category: Dessert
Method: No-Cook
Cuisine: American

Ingredients

Scale

Crust

1/2 cup graham cracker crumbs
2 tbsp melted butter
1 tbsp sugar

Filling

1/2 cup heavy whipping cream
1/2 cup lemon Greek yogurt (or lemon curd mixed with whipped cream)
1 tbsp powdered sugar
1/2 tsp lemon extract
1/4 cup lemon curd

Coating

1 1/2 cups white chocolate or yellow candy melts
Yellow food coloring (if using white chocolate)

Instructions

Prepare crust: Mix graham cracker crumbs, melted butter, and sugar until thoroughly combined. Press the mixture firmly into the bottom of each mold cavity to create a solid crust base. Place the molds in the freezer for 10 minutes to firm up.
Make mousse filling: In a mixing bowl, whip the heavy cream to soft peaks. Gently fold in the lemon Greek yogurt (or lemon curd-whipped cream mixture), powdered sugar, and lemon extract until smooth and well combined. Chill this mousse mixture in the refrigerator for 10–15 minutes to help it set slightly.
Coat molds: Melt the white chocolate or candy melts until smooth. If using white chocolate, add yellow food coloring to achieve a bright lemon hue. Use a spoon or brush to evenly coat the inside of each mold cavity with the melted chocolate, ensuring full coverage. Place the molds in the fridge to allow the chocolate coating to set completely.
Assemble filling: Pipe or spoon the lemon mousse into each coated mold cavity to fill halfway. Add a small spoonful of lemon curd in the center of the mousse in each cavity. Top off with more mousse to completely fill the molds.
Seal with crust: Carefully seal each filled mold cavity by pressing the prepared graham cracker crust base on top, ensuring a gentle but firm seal to encase the filling.
Freeze to set: Place the sealed molds in the freezer for at least 4 hours or until the cream puffs are fully frozen and set.
Unmold and serve: Remove the cream puffs from the molds. Let them thaw at room temperature for 10–15 minutes before serving to achieve a creamy, melt-in-your-mouth texture.

Notes

Using lemon Greek yogurt adds a tangy flavor and creamy texture, but lemon curd mixed with whipped cream is a delicious alternative.
If white chocolate is not available, yellow candy melts provide an easy way to achieve the bright lemon color.
Make sure the chocolate coating is fully set before adding mousse to avoid mixing layers.
For firmer mousse, chill for longer before assembly.
These cream puffs can be stored in the freezer for up to 1 week.

Keywords: lemon cream puffs, no-bake dessert, lemon mousse, graham cracker crust, lemon curd, white chocolate shell, easy lemon dessert