Description
Delight in these refreshing Lemon Cream Puffs featuring a crunchy graham cracker crust, luscious lemon-infused cream filling, and a smooth white chocolate coating. Perfectly balanced with tangy citrus and creamy sweetness, these elegant treats are great for gatherings or a special dessert.
Ingredients
Scale
Crust
- 1/2 cup graham cracker crumbs
- 2 tbsp melted butter
- 1 tbsp sugar
Lemon Cream Filling
- 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
Coating
- 1 1/2 cups white chocolate or yellow candy melts
- Yellow food coloring (optional, if using white chocolate)
Instructions
- Prepare the Crust Base: In a bowl, combine graham cracker crumbs, melted butter, and sugar until well mixed. Press this mixture evenly into silicone molds to form the crust base. Freeze the molds for about 10 minutes to set the crust firmly.
- Make the Lemon Cream Filling: Whip the heavy cream until soft peaks form. Gently fold in the lemon Greek yogurt (or a blend of lemon curd with whipped cream), powdered sugar, and lemon extract until fully incorporated. Chill this lemon cream mixture in the refrigerator for 10 to 15 minutes to thicken slightly.
- Coat Molds: Melt the white chocolate or candy melts until smooth. If using white chocolate, add yellow food coloring to achieve a bright lemon hue. Coat the inside of each cavity in the silicone molds evenly with the melted chocolate. Refrigerate the coated molds until the chocolate sets firmly.
- Fill Molds: Pipe or spoon half of the chilled lemon cream mousse into each chocolate-coated mold cavity. Add a spoonful of lemon curd in the center of each, then top with the remaining mousse to cover the curd completely.
- Seal with Crust: Remove the frozen crust bases from the freezer and gently press each onto the filled mold cavities to seal the cream inside.
- Freeze Until Set: Place the filled and sealed molds into the freezer for at least 4 hours, or until fully set and firm to the touch.
- Unmold and Serve: Carefully remove the lemon cream puffs from the silicone molds. Let them sit at room temperature for 10 to 15 minutes before serving to slightly soften and enhance flavor.
Notes
- Using silicone molds ensures easy removal of the delicate cream puffs without damage.
- You can substitute lemon Greek yogurt with homemade or store-bought lemon curd folded into whipped cream for a richer filling.
- Adding yellow food coloring to white chocolate helps enhance the visual appeal to match the lemon theme.
- Keep the cream mixture well chilled for better texture and to prevent melting during assembly.
- These puffs should be stored frozen until shortly before serving for best freshness and texture.
