Why Make This Recipe

Lemon cream puffs are a delightful treat that brings a burst of freshness with every bite. They are perfect for warm days or any occasion where you want something light and sweet. Not only are they delicious, but they also bring a fun twist to traditional desserts. Making lemon cream puffs at home is easy and allows you to impress your family and friends with your baking skills.

How to Make Lemon Cream Puffs

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)

Directions:

1. Mix graham cracker crumbs, melted butter, and sugar together in a bowl.
2. Press this mixture into the bottom of your mold cavities to form a crust base.
3. Freeze the crust for about 10 minutes.
4. Meanwhile, in a separate bowl, whip the heavy cream until you get soft peaks.
5. Gently fold in the lemon yogurt, powdered sugar, and lemon extract with the whipped cream. Chill the mixture for 10–15 minutes.
6. Melt the white chocolate or yellow candy melts in a bowl. If using white chocolate, add yellow food coloring to make it bright.
7. Using a spoon or brush, coat the inside of each mold cavity evenly with the melted chocolate. Chill until it sets.
8. Once set, pipe the mousse into each mold cavity until it’s halfway full.
9. Add a small spoonful of lemon curd to the center of each filled mold.
10. Top off with more mousse to fill the mold completely.
11. Seal the molds with the graham cracker crust base by pressing gently.
12. Freeze the molds for at least 4 hours or until they are fully set.
13. When ready to serve, unmold the cream puffs and let them thaw for 10–15 minutes.

How to Serve Lemon Cream Puffs

Serve your lemon cream puffs chilled. You can place them on a pretty dessert tray and garnish with lemon slices or fresh mint leaves for added flair. They make a lovely addition to any gathering or can be enjoyed as a refreshing after-dinner dessert.

How to Store Lemon Cream Puffs

Store any leftover lemon cream puffs in an airtight container in the freezer. They will stay fresh for a week. Just remember to thaw them for a short time before serving again.

Tips to Make Lemon Cream Puffs

• Make sure to whip the heavy cream until soft peaks form for a light and airy filling.
• You can adjust the amount of lemon curd or lemon extract based on your taste preference.
• If you want a more colorful treat, consider decorating the top with colorful sprinkles before serving.

Variation

For a different flavor, you could substitute lemon with lime or orange to create lime or orange cream puffs. Each fruit brings its own unique twist!

FAQs

Q: Can I use regular yogurt instead of lemon Greek yogurt?
A: Yes, you can use regular yogurt, but Greek yogurt gives a thicker and creamier texture.

Q: Can I make these cream puffs ahead of time?
A: Absolutely! You can make them the day before and simply store them in the freezer until you’re ready to serve.

Q: How can I make these cream puffs gluten-free?
A: Use gluten-free graham cracker crumbs for the crust to make these dessert puffs gluten-free.

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• No-Bake Layered Brownie Dessert
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Lemon Cream Puffs

Light and refreshing lemon cream puffs that are easy to make and perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Total Time 4 hours hrs

Course Dessert

Cuisine American

Servings 12 servings

Calories 180 kcal

Ingredients

  

Crust

• 1/2 cup graham cracker crumbs
• 2 tbsp melted butter
• 1 tbsp sugar

Filling

• 1/2 cup heavy whipping cream Whipped until soft peaks form
• 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 For the filling center

Coating

• 1 1/2 cups white chocolate or yellow candy melts Use yellow food coloring if using white chocolate
• to taste yellow food coloring If using white chocolate

Instructions

 

Preparation

• Mix graham cracker crumbs, melted butter, and sugar together in a bowl.
• Press this mixture into the bottom of your mold cavities to form a crust base.
• Freeze the crust for about 10 minutes.
• In a separate bowl, whip the heavy cream until you get soft peaks.
• Gently fold in the lemon yogurt, powdered sugar, and lemon extract into the whipped cream. Chill the mixture for 10-15 minutes.

Assembly

• Melt the white chocolate or yellow candy melts in a bowl. If using white chocolate, add yellow food coloring.
• Using a spoon or brush, coat the inside of each mold cavity evenly with the melted chocolate. Chill until it sets.
• Once set, pipe the mousse into each mold cavity until it’s halfway full.
• Add a small spoonful of lemon curd to the center of each filled mold.
• Top off with more mousse to fill the mold completely.
• Seal the molds with the graham cracker crust base by pressing gently.

Freezing

• Freeze the molds for at least 4 hours or until they are fully set.

Serving

• When ready to serve, unmold the cream puffs and let them thaw for 10-15 minutes.

Notes

Serve chilled. Garnish with lemon slices or fresh mint leaves for added flair. Store leftovers in an airtight container in the freezer for up to a week.

Keyword DESSERT, Lemon Cream Puffs, No-Bake, Party Dessert, Refreshing Treat