Lemon Cream Puffs Recipe
Delight in these refreshing Lemon Cream Puffs featuring a crisp graham cracker crust filled with a luscious lemon mousse and creamy lemon curd center, all encased in a smooth white chocolate shell. Perfectly tangy and sweet, these elegant treats are ideal for spring and summer gatherings or anytime you crave a light, citrusy dessert.
- Prep Time: 20 minutes
- Cook Time: 10 minutes (mainly melting chocolate and chilling steps)
- Total Time: 5 hours 30 minutes (including chilling and freezing)
- Yield: 12 lemon cream puffs 1x
- Category: Dessert
- Method: No-Bake, Freezing, Molding
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Crust
- 1/2 cup graham cracker crumbs
- 2 tbsp melted butter
- 1 tbsp sugar
Lemon Mousse 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
Additional Filling
- 1/4 cup lemon curd
Chocolate Shell
- 1 1/2 cups white chocolate or yellow candy melts
- Yellow food coloring (if using white chocolate)
Instructions
- Prepare the crust: Mix the graham cracker crumbs, melted butter, and sugar thoroughly. Press this mixture firmly into the bottom of each cavity in your mold to form an even crust base. Place the mold in the freezer for 10 minutes to set.
- Make the lemon mousse: In a chilled bowl, whip the heavy cream until soft peaks form. Gently fold in the lemon Greek yogurt (or the lemon curd mixed with whipped cream), powdered sugar, and lemon extract. Cover and chill this mixture in the refrigerator for 10 to 15 minutes to firm up slightly.
- Form the chocolate shells: Melt the white chocolate or candy melts over a double boiler or in short intervals in the microwave, stirring until smooth. If using white chocolate, add yellow food coloring to achieve a vibrant lemon hue. Using a spoon or pastry brush, evenly coat the inside of each mold cavity with the melted chocolate. Chill the mold in the refrigerator until the chocolate shells are completely set.
- Assemble the filling: Pipe or spoon the lemon mousse halfway into each chocolate shell in the mold. Add a small spoonful of lemon curd into the center of the mousse. Top with more mousse to fill each mold cavity to the top.
- Seal with crust: Gently press the chilled graham cracker crust bases onto the top of each filled mold cavity, sealing the mousse and curd inside.
- Freeze to set: Place the molds in the freezer for at least 4 hours, or until the cream puffs are fully set and firm.
- Unmold and serve: Carefully remove the lemon cream puffs from the molds. Let them thaw at room temperature for 10 to 15 minutes before serving to soften slightly and enhance flavor.
Notes
- Use lemon Greek yogurt as a lighter alternative to lemon curd mixed with whipped cream for a tangier mousse.
- Ensure the chocolate shell is fully set and hardened before adding the mousse to prevent melting or mixing.
- You can make these cream puffs ahead of time and store them in the freezer until ready to serve.
- Handle the molded cream puffs gently to maintain their delicate structure.
- For an extra lemony punch, add a tiny zest of lemon peel into the mousse mixture.
Nutrition
- Serving Size: 1 cream puff (approx. 60g)
- Calories: 220 kcal
- Sugar: 18 g
- Sodium: 85 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 40 mg
Keywords: lemon cream puffs, lemon mousse dessert, no-bake lemon dessert, white chocolate shell, graham cracker crust, lemon curd dessert
Find it online: https://tastewithamy.com/lemon-cream-puffs-recipe/
