Lemon Cream Puffs
These no-bake lemon cream puffs feature a luscious lemon mousse, tart lemon curd center, and buttery graham crust base—all encased in a glossy white chocolate shell. A refreshing, make-ahead dessert perfect for spring and summer!
Ingredients
- ½ cup graham cracker crumbs
- 2 tbsp melted butter
- 1 tbsp sugar
- ½ cup heavy whipping cream
- ½ cup lemon Greek yogurt or a mix of lemon curd and whipped cream
- 1 tbsp powdered sugar
- ½ tsp lemon extract
- ¼ cup lemon curd
- 1½ cups white chocolate or yellow candy melts
- Yellow food coloring optional, for white chocolate
Instructions
Prepare the Crust Base:
- In a small bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until evenly moistened. Press the mixture into the bottom of each silicone mold cavity to form a crust base. Freeze for 10 minutes to firm up.
Make the Lemon Mousse:
- In a chilled mixing bowl, whip the heavy cream to soft peaks. Gently fold in lemon Greek yogurt, powdered sugar, and lemon extract until smooth. Refrigerate for 10–15 minutes to firm slightly.
Create the Shells:
- Melt white chocolate or yellow candy melts in a microwave-safe bowl in 30-second intervals, stirring between each until smooth. If using white chocolate, tint with yellow food coloring. Using a spoon or pastry brush, coat the inside of each mold cavity with the melted chocolate. Chill until set.
Assemble the Cream Puffs:
- Pipe or spoon the lemon mousse into each mold cavity, filling halfway. Add a small spoonful of lemon curd to the center, then top with more mousse until filled.
Seal the Base:
- Press the prepared graham crust bases gently on top of each filled mold to seal.
Freeze and Unmold:
- Freeze for at least 4 hours or until completely firm. Once set, carefully unmold and let thaw for 10–15 minutes before serving.
Notes
Mold Shape: Use cone, dome, or lemon-shaped silicone molds for the best presentation.
Flavor Boost: For a stronger lemon flavor, add extra lemon zest or a few drops of lemon extract to the mousse.
Chocolate Coating Tip: Apply two thin layers of melted chocolate for a sturdier shell.
Storage: Store cream puffs in an airtight container in the freezer for up to 1 month. Thaw individually as needed before serving.
Serving Suggestion: Garnish with edible gold leaf, lemon zest, or a light dusting of powdered sugar for a professional finish.
Substitutions: Replace lemon yogurt with plain Greek yogurt and additional lemon curd if preferred.