Lemon Cream Puffs with White Chocolate and Lemon Curd Recipe

Introduction

These lemon cream puffs offer a delightful combination of tangy lemon mousse and a crunchy graham cracker crust. Light, creamy, and refreshingly citrusy, they make a perfect dessert for warm days or special occasions.

Ingredients

• 1/2 cup graham cracker crumbs
• 2 tbsp melted butter
• 1 tbsp sugar
• 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
• 1 1/2 cups white chocolate or yellow candy melts
• Yellow food coloring (if using white chocolate)

Instructions

1. Step 1: Mix graham cracker crumbs, melted butter, and sugar. Press this mixture into the bottom of your mold cavities to form a crust base. Freeze for 10 minutes.
2. Step 2: In a bowl, whip the heavy cream to soft peaks. Gently fold in lemon Greek yogurt, powdered sugar, and lemon extract. Chill this mousse mixture for 10–15 minutes.
3. Step 3: Melt the white chocolate or candy melts. If using white chocolate, add yellow food coloring to achieve a lemony hue. Using a spoon or brush, evenly coat the inside of each mold cavity. Chill until the coating is set.
4. Step 4: Pipe the lemon mousse into each mold cavity halfway. Add a small spoonful of lemon curd in the center, then top with more mousse to fill the mold completely.
5. Step 5: Seal each filled mold cavity with the graham cracker crust base, pressing gently to secure.
6. Step 6: Freeze the molds for at least 4 hours or until fully set.
7. Step 7: Unmold the cream puffs and let them thaw for 10–15 minutes before serving for the best texture and flavor.

Tips & Variations

• For extra tang, substitute lemon Greek yogurt with homemade lemon curd folded into whipped cream.
• If you don’t have molds, use silicone muffin cups or mini tart pans to shape your cream puffs.
• Try adding a touch of vanilla extract to the mousse for added depth.
• Use clear or white chocolate if you prefer a subtle coating color; add yellow food coloring sparingly to avoid altering the chocolate’s texture.

Storage

Store the lemon cream puffs in an airtight container in the freezer for up to 3 days. When ready to serve, allow them to thaw at room temperature for 10–15 minutes to achieve a soft, creamy texture. Avoid refreezing once thawed to maintain quality.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cream puffs ahead of time?

Yes, they are best made in advance and frozen for at least 4 hours to set properly. This makes them convenient for entertaining or special occasions.

What can I substitute if I don’t have lemon Greek yogurt?

You can use lemon curd mixed with whipped cream as a delicious alternative to lemon Greek yogurt. This will still provide the bright citrus flavor and creamy texture.

Lemon Cream Puffs with White Chocolate and Lemon Curd Recipe

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★★★★★

4.7 from 140 reviews

• Author: Lana
• Total Time: 4 hours 30 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

These delightful Lemon Cream Puffs combine a crisp graham cracker crust with a light lemon-flavored mousse and a tangy lemon curd center, all encased in a smooth white chocolate shell. Perfectly chilled and elegantly presented, they make a refreshing dessert ideal for spring and summer gatherings.

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Ingredients

Scale 1x2x3x

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 Shell

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

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Instructions

1. Prepare the crust: In a bowl, combine graham cracker crumbs, melted butter, and sugar. Press this mixture firmly into the bottom of each mold cavity to form a solid crust base. Place the molds in the freezer for 10 minutes to set.
2. Make the lemon mousse: In a separate bowl, whip the heavy cream until soft peaks form. Gently fold in the lemon Greek yogurt, powdered sugar, and lemon extract. Chill this mixture in the refrigerator for 10–15 minutes to firm up slightly.
3. Coat the molds with chocolate: Melt the white chocolate or yellow candy melts in a microwave or double boiler. If using white chocolate, add yellow food coloring to achieve a bright lemon hue. Using a spoon or brush, evenly coat the inside of each mold cavity with the melted chocolate. Return the molds to the refrigerator and chill until the chocolate shell is set.
4. Assemble the puffs: Pipe or spoon the lemon mousse into each chocolate-lined mold cavity, filling halfway. Add a small spoonful of lemon curd into the center of the mousse in each mold. Top with more mousse to fill the molds completely.
5. Seal with crust base: Gently press the prepared graham cracker crust onto the top of each filled mold, sealing the lemon curd mousse center inside.
6. Freeze to set: Place the filled molds in the freezer and chill for at least 4 hours, or until the cream puffs are fully set and firm.
7. Serve: Remove the puffs from the molds and allow them to thaw at room temperature for 10–15 minutes before serving for the perfect texture and flavor.

Notes

• Use silicone molds for easy unmolding of the cream puffs.
• You can substitute lemon Greek yogurt with lemon curd mixed with whipped cream for a richer filling.
• Be careful not to overwhip the heavy cream to maintain a smooth mousse texture.
• Store finished cream puffs in the freezer and thaw slightly before serving to keep them fresh.
• Adjust sweetness by modifying powdered sugar and sugar amounts to taste.

• Prep Time: 30 minutes
• Cook Time: 0 minutes
• Category: Dessert
• Method: No-Cook
• Cuisine: American

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