Lemon Cream Puffs Recipe

Introduction

These Lemon Cream Puffs offer a delightful combination of tangy lemon flavor and creamy texture, all encased in a crisp graham cracker crust. Perfect as a refreshing dessert, they are light, easy to make, and sure to impress your guests.

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

1. Step 1: Mix graham cracker crumbs, melted butter, and sugar. Press the mixture into the bottom of your mold cavities to form a crust base. Freeze for 10 minutes.
2. Step 2: In a bowl, whip the heavy cream to soft peaks. Gently fold in the lemon Greek yogurt, powdered sugar, and lemon extract. Chill the mixture for 10–15 minutes.
3. Step 3: Melt the white chocolate or candy melts. If using white chocolate, add yellow food coloring. Coat the inside of each mold cavity evenly using a spoon or brush. Chill until set.
4. Step 4: Pipe the lemon mousse into each mold cavity halfway. Add a small spoonful of lemon curd to the center. Top with more mousse to fill the mold completely.
5. Step 5: Seal each puff with the graham cracker crust base, pressing gently to close.
6. Step 6: Freeze the molds for at least 4 hours or until fully set.
7. Step 7: Carefully unmold and let thaw for 10–15 minutes before serving.

Tips & Variations

• Use lemon curd mixed with whipped cream instead of lemon Greek yogurt for a richer, sweeter filling.
• Add a pinch of finely grated lemon zest to the mousse for an extra burst of citrus flavor.
• If you don’t have molds, small silicone muffin cups make a great alternative.

Storage

Store the lemon cream puffs in an airtight container in the freezer for up to one week. Before serving, let them thaw at room temperature for 10–15 minutes to soften slightly for the best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular yogurt instead of lemon Greek yogurt?

Yes, but using lemon Greek yogurt provides a thicker texture and tangier flavor. If using regular yogurt, consider straining it to remove excess liquid and add a bit more powdered sugar.

What can I substitute for white chocolate or candy melts?

You can try using colored compound chocolate or candy coating available at craft stores. Alternatively, skip the chocolate shell and serve the mousse in small cups topped with a graham cracker crumble.

Lemon Cream Puffs Recipe

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★★★★★

4.5 from 135 reviews

Delight in these refreshing Lemon Cream Puffs featuring a crunchy graham cracker crust, luscious lemon-infused cream mousse, and a tangy lemon curd center coated in a smooth white chocolate shell. Perfectly chilled and bursting with citrus flavor, these no-bake treats are easy to assemble and ideal for a light dessert or special occasion.

• Author: Marco
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 4 hours 20 minutes
• Yield: 8–10 cream puffs 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust

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

Lemon Cream 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

1. Prepare the Crust: In a bowl, combine graham cracker crumbs, melted butter, and sugar. Press this mixture firmly into the bottom of each mold cavity to form the crust base. Freeze the molds for 10 minutes to set the crust.
2. Make the Lemon Cream: Whip the heavy cream until soft peaks form. Carefully fold in the lemon Greek yogurt (or lemon curd mixed with whipped cream), powdered sugar, and lemon extract until smooth. Chill this mixture in the refrigerator for 10 to 15 minutes to slightly firm up.
3. Coat the Molds: Melt the white chocolate or candy melts gently until smooth. If using white chocolate, add yellow food coloring to achieve a lemony hue. Using a spoon or pastry brush, evenly coat the inside of each mold cavity with the melted mixture. Place the molds in the refrigerator to chill until the coating is set.
4. Fill the Molds: Pipe the prepared lemon mousse into each chocolate-coated mold cavity, filling them halfway. Add a small spoonful of lemon curd to the center of each, then top with more mousse to fill the mold completely.
5. Seal with Crust: Press the chilled graham cracker crust bases gently on top of the filled lemon mousse in each mold cavity to seal the cream puffs.
6. Freeze to Set: Place the molds in the freezer and freeze for at least 4 hours, or until the cream puffs are fully set and firm.
7. Serve: Carefully unmold the cream puffs and allow them to thaw at room temperature for 10 to 15 minutes before serving to achieve the perfect texture.

Notes

• Use silicone molds for easy unmolding and shaping of the cream puffs.
• Substitute lemon Greek yogurt with lemon curd mixed with whipped cream for a richer flavor.
• Adjust the amount of powdered sugar based on your preferred sweetness level.
• If white chocolate is not coated easily, temper it slightly or use candy melts for a smoother coating.
• Let the cream puffs thaw briefly before serving to enhance texture and flavor.

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