Lemon Cream Puffs
Delightful Lemon Cream Puffs filled with creamy lemon mousse and a sweet graham cracker crust, perfect for any occasion!
Ingredients
For the crust
- 1/2 cup graham cracker crumbs Make sure to press down firmly into the mold.
- 2 tbsp melted butter Binds the crust together.
- 1 tbsp sugar Sweetens the crust.
For the mousse filling
- 1/2 cup heavy whipping cream Whip until soft peaks form.
- 1/2 cup lemon Greek yogurt Can replace with regular yogurt or lemon curd mixed with whipped cream.
- 1 tbsp powdered sugar Adds sweetness to the filling.
- 1/2 tsp lemon extract Enhances lemon flavor.
- 1/4 cup lemon curd Adds a concentrated lemon flavor.
For the coating
- 1 1/2 cups white chocolate or yellow candy melts If using white chocolate, add yellow food coloring.
- 1 drop yellow food coloring Optional, for a more vibrant color.
Instructions
Preparation
- Combine graham cracker crumbs, melted butter, and sugar in a mixing bowl.
- Press the mixture into the bottom of mold cavities to form a crust.
- Freeze the crusts for about 10 minutes to set.
Mousse Preparation
- Whip the heavy cream in a clean bowl until soft peaks form.
- Fold in the lemon yogurt, powdered sugar, and lemon extract until just combined.
- Chill the mousse mixture for 10–15 minutes.
Assembly
- Melt the white chocolate or candy melts; add yellow food coloring if using white chocolate.
- Coat the inside of each mold cavity with the melted chocolate.
- Chill the coated molds until set.
- Pipe the mousse into each mold cavity halfway full.
- Add a spoonful of lemon curd in the center, then top with more mousse until filled.
- Seal the top with the graham crust base, pressing down gently.
- Freeze for at least 4 hours or until fully set.
Serving
- Before serving, allow the cream puffs to thaw for 10–15 minutes.
Notes
These Lemon Cream Puffs can be made in advance and stored in the freezer for up to 2 months. Perfect for unexpected sweet cravings!