Lemon Cream Puffs Recipe

Introduction

These Lemon Cream Puffs are a delightful combination of tangy lemon flavor and creamy texture, all nestled in a crunchy graham cracker crust. Perfect for a refreshing dessert or a sweet treat on a warm day.

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 firmly into the bottom of your mold cavities to form a crust base. Place the molds in the freezer for 10 minutes to set.
2. Step 2: In a bowl, whip the heavy cream until soft peaks form. Gently fold in lemon Greek yogurt (or lemon curd mixed with whipped cream), powdered sugar, and lemon extract. Chill this mixture in the refrigerator for 10 to 15 minutes.
3. Step 3: Melt the white chocolate or candy melts according to package instructions. If using white chocolate, add yellow food coloring to achieve a vibrant lemon color. Use a spoon or brush to coat the inside of each mold cavity evenly with the melted chocolate. Chill until the chocolate has fully set.
4. Step 4: Pipe the lemon mousse mixture into each mold cavity, filling them halfway. Add a small spoonful of lemon curd into the center of each. Top with more mousse to fill the molds completely.
5. Step 5: Seal each filled mold by pressing the prepared graham cracker crust base gently on top.
6. Step 6: Freeze the molds for at least 4 hours or until the cream puffs are fully set and firm.
7. Step 7: Carefully unmold the cream puffs and allow them to thaw at room temperature for 10 to 15 minutes before serving for the best texture and flavor.

Tips & Variations

• For a more intense lemon flavor, add a teaspoon of fresh lemon zest to the whipped cream mixture.
• If you don’t have lemon Greek yogurt, you can mix plain Greek yogurt with lemon curd in equal parts as a substitute.
• Use silicone molds for easier removal of the cream puffs once frozen.
• Decorate the tops with a small dollop of whipped cream or a sprinkle of crushed graham crackers for added texture.

Storage

Store the Lemon Cream Puffs in an airtight container in the freezer for up to 1 week. Thaw them in the refrigerator or at room temperature for about 10–15 minutes before serving. Avoid refreezing once thawed to maintain their creamy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cream puffs ahead of time?

Yes, these cream puffs are perfect for making ahead. Freeze them until fully set, and then store in an airtight container in the freezer. Just remember to thaw before serving.

What can I use if I don’t have lemon extract?

If you don’t have lemon extract, you can substitute with about 1 teaspoon of fresh lemon juice or add a bit more lemon zest to enhance the citrus flavor naturally.

Lemon Cream Puffs Recipe

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4.5 from 110 reviews

Delight in these refreshing Lemon Cream Puffs featuring a crisp graham cracker crust filled with a light lemon mousse center and a smooth white chocolate shell, perfect for a tangy and sweet dessert that’s both elegant and easy to prepare.

• Author: Marco
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 5 hours 35 minutes
• Yield: 12 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

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: Mix the graham cracker crumbs, melted butter, and sugar until well combined. Press this mixture firmly into the bottom of each mold cavity to form a crust base. Place the molds in the freezer for 10 minutes to set.
2. Make the mousse filling: In a mixing bowl, whip the heavy cream to soft peaks. Gently fold in the lemon Greek yogurt (or lemon curd mixed with whipped cream), powdered sugar, and lemon extract until evenly incorporated. Chill this mousse mixture for 10 to 15 minutes.
3. Melt and coat chocolate shells: Carefully melt the white chocolate or yellow candy melts until smooth. If using white chocolate, add yellow food coloring to achieve a lemony hue. Using a spoon or brush, evenly coat the inside walls of each mold cavity with the melted chocolate. Chill the molds until the coating has fully set.
4. Assemble the fillings: Pipe the lemon mousse into each chocolate-coated mold cavity to fill halfway. Add a small spoonful of lemon curd into the center of the mousse layer. Top with more mousse to completely fill the cavity.
5. Seal with crust: Gently press the graham cracker crust bases onto the mousse fillings to seal the puffs.
6. Freeze to set: Freeze the assembled molds for at least 4 hours or until the cream puffs are completely set and firm.
7. Unmold and serve: Carefully unmold the lemon cream puffs and allow them to thaw at room temperature for 10 to 15 minutes before serving to achieve the perfect texture.

Notes

• Use fresh lemon curd for a more vibrant lemon flavor.
• If lemon Greek yogurt is unavailable, substitute with lemon curd mixed with whipped cream for a similar texture and taste.
• The white chocolate shell can be tinted using yellow food coloring to enhance the visual appeal.
• Ensure the mousse is chilled before piping to maintain structure.
• Freezing solid helps the cream puffs hold their shape when unmolded.
• Allow the puffs to soften slightly after removing from the freezer for ideal serving texture.

Keywords: Lemon Cream Puffs, Lemon Mousse, No Bake Dessert, Lemon Curd, Graham Cracker Crust, White Chocolate Shell, Summer Dessert