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Lemon Cream Puffs Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

Find it online: https://savorandsimmer.com/lemon-cream-puffs-recipe-2/