Lemon Cream Puffs Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://savorandsimmer.com/lemon-cream-puffs-recipe/
