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.

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

Chocolate Shell

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

Instructions

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.
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.
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.
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.
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.
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.
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