Introduction

These Lemon Cream Puffs are a delightful blend of tangy lemon and creamy textures wrapped in a crisp graham cracker crust. Perfect for a refreshing dessert, they offer a balance of zesty lemon curd and smooth mousse that’s both elegant and easy to make at home.

Three cream puffs are shown on a white marbled surface. Each cream puff has three main layers: a golden-brown puff pastry base with a slightly cracked texture, a thick white whipped cream layer in the middle, and a pale yellow creamy custard layer on top of the whipped cream. The puff pastry top is dusted lightly with powdered sugar and crowns the layers, with a swirl of white whipped cream topped with a little yellow zest on the very peak. In the foreground, there are a few thin lemon slices adding a fresh touch. The background includes blurred yellow lemons and green leaves, giving a fresh and natural feel. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Graham cracker crumbs (for the base crust)
Melted butter (for the base crust)
Sugar (for the base crust)
Heavy whipping cream (for the lemon mousse filling)
Lemon Greek yogurt or lemon curd mixed with whipped cream (for the lemon mousse filling)
Powdered sugar (for the lemon mousse filling)
Lemon extract (for the lemon mousse filling)
Lemon curd, store-bought or homemade (for the center)
White chocolate or yellow candy melts (for the coating shell)
Yellow food coloring (optional, if using white chocolate)
Silicone mold, cone or swirl-shaped recommended

Instructions

Step 1: Prepare the crust by mixing graham cracker crumbs, melted butter, and sugar. Press this mixture firmly into the bottom of each cavity in the silicone mold. Freeze for 10 minutes to set.
Step 2: Make the lemon mousse by whipping 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. Chill the mousse in the fridge for 10 to 15 minutes.
Step 3: Create the coating shell by melting the white chocolate or candy melts. If desired, add yellow food coloring to white chocolate for a vibrant look. Use a spoon or brush to coat the inside of each mold cavity evenly. Refrigerate until the shell is firm.
Step 4: Assemble the cream puffs by piping the lemon mousse halfway into each mold cavity. Add a spoonful of lemon curd in the center, then cover with more mousse, leaving some space on top to seal with the crust.
Step 5: Seal the top by gently pressing the frozen graham cracker crust over the mousse. Place the assembled molds back into the freezer and freeze for at least 4 hours until solid.
Step 6: To serve, carefully unmold the lemon cream puffs. Let them thaw at room temperature for 10 to 15 minutes before enjoying for the perfect texture.

Tips & Variations

Use lemon curd mixed with whipped cream instead of lemon Greek yogurt for a richer mousse.
Add a pinch of zest to the mousse filling for an extra burst of fresh lemon flavor.
White chocolate shells can be tinted with food coloring to match a party theme or add visual interest.
Try different silicone molds like hearts or flowers for special occasions.

Storage

Store the lemon cream puffs in an airtight container in the freezer for up to one week. When ready to serve, thaw at room temperature for 10 to 15 minutes to enjoy the creamy texture without losing the shape of the shell.

How to Serve

Three lemon cream puffs sit on a white marbled surface dusted with powdered sugar, each made with a bottom light brown puff pastry layer with a rough texture, topped with soft white cream and pale yellow lemon curd piped in waves. Above this is another smaller puff pastry layer dusted with powdered sugar, followed by a swirled peak of white whipped cream sprinkled lightly with lemon zest. In the foreground, two lemon slices lie near the closest cream puff. In the blurry background, there are green pine sprigs and whole yellow lemons. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the lemon curd from scratch?

Yes, homemade lemon curd works wonderfully in this recipe and can enhance the fresh lemon flavor. There are many easy recipes available for making lemon curd with simple ingredients like lemon juice, sugar, eggs, and butter.

What if I don’t have a silicone mold?

If you don’t have a silicone mold, you can try using mini muffin tins lined with parchment paper or cupcake liners, though unmolding may be a bit trickier. Silicone molds are recommended for their flexibility and ease of release.