Description
Delight in these refreshing Lemon Cream Puffs featuring a crisp graham cracker crust, smooth lemon mousse, and a vibrant white chocolate or candy melt shell. Perfect for a light, tangy dessert that’s easy to prepare and impresses with every bite.
Ingredients
Scale
Crust
- 1/2 cup graham cracker crumbs
- 2 tbsp melted butter
- 1 tbsp sugar
Lemon Mousse 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: Combine graham cracker crumbs, melted butter, and sugar in a bowl. Press this mixture firmly into the bottom of your mold cavities to form a solid crust base. Place the molds in the freezer for 10 minutes to firm up.
- Make the lemon mousse: In a clean bowl, whip the heavy cream until soft peaks form. Gently fold in the lemon Greek yogurt (or lemon curd-whipped cream mixture), powdered sugar, and lemon extract until smooth and well combined. Chill this mousse mixture for 10 to 15 minutes to set slightly.
- Coat the molds: Melt the white chocolate or candy melts carefully until smooth. If using white chocolate, add yellow food coloring to achieve a bright lemon hue. Use a spoon or brush to evenly coat the inside of each mold cavity with the melted chocolate. Chill the coated molds until the chocolate has fully set.
- Fill the molds: Pipe or spoon the lemon mousse into each mold cavity, filling them halfway. Add a small spoonful of lemon curd to the center of the mousse in each mold, then top with more mousse to fill the molds completely.
- Seal with crust: Take the molds out of the freezer, then gently press the prepared graham cracker crust base on top of each filled mold to seal the cream puffs.
- Freeze to set: Place the sealed molds back into the freezer and freeze for at least 4 hours or until the cream puffs are fully set and firm.
- Serve: Carefully unmold the lemon cream puffs and let them thaw for 10 to 15 minutes at room temperature before serving to enjoy their perfect creamy texture.
Notes
- Use lemon Greek yogurt for a lighter mousse or substitute with lemon curd mixed with whipped cream for a richer filling.
- If white chocolate is used for coating, add yellow food coloring to enhance the lemon theme visually.
- Press the crust firmly to avoid gaps that may cause leakage of the filling.
- Allow the cream puffs to thaw slightly before serving to bring out the best texture and flavor.
- These puffs are best enjoyed within 24 hours of preparation for freshness.
