Description
These Lemon Cream Puffs combine a crisp graham cracker crust with a rich lemon-flavored cream filling, all encased in a smooth white chocolate or candy melt shell. Perfectly balanced between tangy and sweet, they make an elegant no-bake dessert ideal for spring and summer gatherings.
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 Base: In a bowl, combine graham cracker crumbs, melted butter, and sugar. Press this mixture firmly into silicone molds to create the crust base. Place molds in the freezer for about 10 minutes to set.
- Make the Lemon Cream Filling: Whip the heavy cream until soft peaks form. Gently fold in lemon Greek yogurt (or a mixture of lemon curd and whipped cream), powdered sugar, and lemon extract to create a smooth mousse. Chill this filling in the refrigerator for 10 to 15 minutes.
- Coat Molds: Melt the white chocolate or candy melts thoroughly. If using white chocolate, add yellow food coloring to achieve a vibrant color. Use a spoon or brush to coat the inside of each mold cavity evenly with the melted chocolate. Refrigerate the molds until the chocolate layer is fully set.
- Fill Molds: Pipe or spoon half of the chilled lemon cream mousse into each chocolate-coated mold. Add a spoonful of lemon curd in the center of each, then top with more mousse until the mold is filled.
- Seal with Crust: Remove the crust base from the freezer and gently press it onto the top of each filled mold cavity, sealing the cream inside.
- Freeze Until Set: Place the assembled molds in the freezer for at least 4 hours to allow the puffs to fully set and firm up.
- Unmold and Serve: Carefully remove the lemon cream puffs from the silicone molds. Let them sit at room temperature for about 10 to 15 minutes before serving for the best texture and flavor.
Notes
- For the lemon cream filling, you can substitute lemon Greek yogurt with equal parts lemon curd mixed with whipped cream if preferred.
- If you don’t have silicone molds, small cupcake liners or mini tart pans lined with plastic wrap can be used as an alternative.
- Ensure the chocolate coating is fully set before filling to prevent the lemon cream from melting the shell.
- These cream puffs should be kept frozen until about 15 minutes before serving for optimal texture.
- Adjust the sweetness of the filling by increasing or decreasing powdered sugar to taste.
