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Lemon Cream Puffs Recipe

Lemon Cream Puffs Recipe
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★★★★★

5 from 22 reviews

Delight in these refreshing Lemon Cream Puffs featuring a crisp graham cracker crust, a luscious lemon-infused mousse, and a smooth white chocolate shell with a hint of zesty lemon curd at the center. Perfectly chilled, these creamy, tangy treats make an elegant dessert for any occasion.

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

Chocolate Coating

  • 1 1/2 cups white chocolate or yellow candy melts
  • Yellow food coloring (if using white chocolate)

Instructions

  1. Prepare the crust: Mix graham cracker crumbs, melted butter, and sugar in a bowl until combined. Press the mixture firmly into the bottom of your mold cavities to create an even crust base. Place the molds in the freezer for 10 minutes to set.
  2. Make the lemon mousse: In a chilled bowl, whip the heavy cream to soft peaks using a hand mixer or stand mixer. Gently fold in the lemon Greek yogurt (or lemon curd mixture), powdered sugar, and lemon extract until smooth and well blended. Chill the mousse in the refrigerator for 10–15 minutes to firm up slightly.
  3. Melt and color the chocolate: Melt the white chocolate or candy melts in a microwave-safe bowl using short bursts of 20 seconds, stirring between each until smooth. If using white chocolate, add a few drops of yellow food coloring and mix until you achieve a vibrant yellow color. Using a spoon or clean pastry brush, coat the inside of each mold cavity evenly with the melted chocolate. Place the molds in the refrigerator to chill until the chocolate sets firmly.
  4. Assemble the puffs: Pipe or spoon the lemon mousse into each chocolate-coated mold cavity, filling them halfway. Add a small spoonful of lemon curd into the center of each filled cavity. Top the lemon curd with more mousse until the molds are filled to the top.
  5. Seal with crust: Remove the crust bases from the freezer and gently press them onto the mousse filling in each mold cavity to seal the cream puffs.
  6. Freeze the puffs: Place the filled molds back in the freezer and freeze for at least 4 hours or until the cream puffs are fully set and firm.
  7. Serve: Carefully unmold the lemon cream puffs by gently pressing or levering them from the molds. Let them thaw at room temperature for 10–15 minutes before serving to achieve a perfect creamy texture.

Notes

  • Using lemon Greek yogurt adds a tangy flavor and creamy texture; alternatively, lemon curd mixed with whipped cream can be used.
  • Yellow food coloring is optional and mainly used for visual appeal if using white chocolate.
  • Ensure to chill or freeze steps thoroughly to maintain shape and texture.
  • These cream puffs are best served the same day but can be stored frozen for up to one week.
  • For a dairy-free version, substitute heavy cream with coconut cream and use a dairy-free yogurt alternative.

Nutrition

Keywords: lemon cream puffs, lemon mousse, white chocolate, graham cracker crust, no-bake dessert, lemon curd dessert, creamy lemon dessert

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