Lemon Cream Puffs Recipe
These Lemon Cream Puffs are delightful no-bake treats featuring a crisp graham cracker crust, a tangy lemon mousse filling, and a luscious lemon curd center, all encased in a smooth white chocolate shell. Perfect for spring or summer gatherings, these refreshing desserts combine creamy, citrusy flavors with a pleasing texture contrast, making them a fancy yet easy-to-make sweet bite.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 25 minutes
- Yield: 12 lemon cream puffs 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
For the Base Crust:
- 1 cup graham cracker crumbs
- 4 tablespoons melted butter
- 2 tablespoons sugar
For the Lemon Mousse Filling:
- 1 cup heavy whipping cream
- 1/2 cup lemon Greek yogurt (or substitute with lemon curd mixed with whipped cream)
- 1/4 cup powdered sugar
- 1 teaspoon lemon extract
For the Lemon Curd Center:
- 1/2 cup lemon curd (store-bought or homemade)
For the Coating Shell:
- 8 ounces white chocolate or yellow candy melts
- Yellow food coloring (optional, if using white chocolate)
- Silicone mold (cone or swirl-shaped recommended)
Instructions
- Prepare the crust: In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar until evenly moistened. Press the mixture firmly into the bottom of each cavity of the silicone mold to form a solid crust layer. Place the mold in the freezer and let it chill for 10 minutes to set.
- Make the mousse: Using a hand mixer or stand mixer, whip the heavy cream to soft peaks. Gently fold in the lemon Greek yogurt, powdered sugar, and lemon extract until fully combined and smooth. Cover and chill the mousse mixture for 10 to 15 minutes to help it firm up slightly.
- Create the shell: Melt the white chocolate or candy melts in a microwave-safe bowl, heating in 20-second intervals and stirring until smooth. If using white chocolate, add a few drops of yellow food coloring to achieve a vibrant lemon hue. Using a spoon or small pastry brush, coat the inside of each mold cavity evenly with the melted chocolate. Refrigerate the coated mold until the shell is fully set and firm.
- Assemble the puffs: Pipe or spoon the lemon mousse into each mold cavity, filling them halfway. Spoon a small dollop of lemon curd into the center of each mousse-filled cavity. Cover the lemon curd with more lemon mousse, leaving enough space at the top to seal with the crust layer.
- Seal and set: Remove the frozen graham cracker crust pieces from the freezer and gently press them on top of the mousse to seal each puff. Place the assembled mold back in the freezer and freeze for at least 4 hours, or until completely firm and solid.
- Serve: Carefully unmold the lemon cream puffs by gently pressing or peeling away the silicone mold. Allow the puffs to thaw at room temperature for 10 to 15 minutes before serving to soften slightly for the best texture and flavor experience.
Notes
- Use chilled heavy cream for better whipping results.
- If lemon Greek yogurt is unavailable, substitute with lemon curd folded into whipped cream.
- Gel or paste yellow food coloring provides a richer color without altering the consistency.
- Silicone molds with cone or swirl shapes lend an attractive finish but any small cavity mold can be used.
- Store leftover cream puffs in the freezer; thaw before serving.
Keywords: lemon cream puffs, lemon mousse, no bake dessert, lemon curd, white chocolate shell, graham cracker crust
Find it online: https://mixitwitjoe.com/lemon-cream-puffs-recipe/
