Lemon Cream Puffs Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- Seal with crust: Gently press the graham cracker crust bases onto the mousse fillings to seal the puffs.
- Freeze to set: Freeze the assembled molds for at least 4 hours or until the cream puffs are completely set and firm.
- 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
Find it online: https://cookcrisis.com/lemon-cream-puffs-recipe/
