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