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–+ servings
Recipe 8dca163744

Lemon Cream Puffs

These lemon cream puffs are delightful, nostalgic treats filled with tangy lemon and creamy goodness, offering a perfect balance of flavors with a crispy graham cracker crust.
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Prep Time 30 minutes
Total Time 4 hours
Course Dessert, Snack
Cuisine American
Servings 8 puffs
Calories 250 kcal

Ingredients
  

For the Graham Cracker Crust

  • 1/2 cup graham cracker crumbs Creates a delightful crust that’s reminiscent of classic cheesecakes.
  • 2 tbsp melted butter Helps bind the crumbs and gives a golden touch.
  • 1 tbsp sugar Sweetens the crust.

For the Cream Filling

  • 1/2 cup heavy whipping cream Whipped to perfection for a fluffy texture.
  • 1/2 cup lemon Greek yogurt or lemon curd mixed with whipped cream Tangy lemon flavor; choose Greek yogurt for thickness or lemon curd for sweetness.
  • 1 tbsp powdered sugar Sweetens the cream without being overly sweet.
  • 1/2 tsp lemon extract Reinforces the vibrant lemon flavor.
  • 1/4 cup lemon curd For the luscious center of your puffs.

For the Chocolate Coating

  • 1 1/2 cups white chocolate or yellow candy melts Adds a rich nuance and a stunning pop of color.
  • yellow food coloring Optional for a brighter look when using white chocolate.

Instructions
 

Preparation of Crust

  • Mix graham cracker crumbs, melted butter, and sugar in a bowl until it resembles damp sand.
  • Press the mixture into the bottom of your mold cavities tightly and freeze for about 10 minutes.

Whipping the Cream

  • Whip heavy cream in a bowl until soft peaks form.
  • Fold in lemon Greek yogurt (or lemon curd), powdered sugar, and lemon extract gently.
  • Chill the mixture in the refrigerator for about 10-15 minutes.

Coating Chocolate

  • Melt white chocolate (or candy melts) in a microwave-safe bowl, adding yellow food coloring if desired.
  • Coat the inside of each mold cavity evenly with the melted chocolate and chill until set.

Filling the Puffs

  • Pipe the mousse into each mold cavity halfway, then add a dollop of lemon curd. Top with more mousse.
  • Gently press down the graham cracker crust base to seal the puffs.

Freezing

  • Freeze molds for at least 4 hours until fully set.

Unmolding

  • Once set, gently unmold the cream puffs and let them thaw for about 10-15 minutes before serving.

Notes

Store leftover cream puffs in an airtight container in the refrigerator for up to 3 days. Let them sit at room temperature before serving for best texture.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 14gSaturated Fat: 8gSodium: 50mgFiber: 1gSugar: 12g
Keyword Comfort Food, Easy Dessert, lemon cream puffs, Nostalgic Treats, Sweet Snacks
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