Lemon Cream Puffs

Delicate and dazzling, Lemon Cream Puffs combine layers of zesty lemon flavor in a beautiful, molded presentation. A buttery graham crust base anchors the dessert, while the whipped lemon mousse and tart lemon curd center are encased in a glossy candy shell, shaped to resemble a swirl-topped lemon for an eye-catching finish.

Why You’ll Love This Recipe

These Lemon Cream Puffs are as delightful to eat as they are to behold. Each bite delivers a perfect balance of creamy sweetness and citrus tang. The texture contrast—from the crisp shell and crumbly graham base to the airy mousse and velvety curd—is a sensory experience. This no-bake dessert is ideal for spring parties, brunch tables, or elegant soirées, offering both flavor and visual appeal. With make-ahead convenience, it’s as practical as it is impressive.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the base crust:

• graham cracker crumbs
• melted butter
• sugar

For the lemon mousse filling:

• heavy whipping cream
• lemon Greek yogurt (or a mix of lemon curd and whipped cream)
• powdered sugar
• lemon extract

For the lemon curd center:

• lemon curd (store-bought or homemade)

For the coating shell:

• white chocolate or yellow candy melts
• yellow food coloring (optional, if using white chocolate)
• silicone mold (cone-shaped or tree-like)

directions

1. In a small bowl, combine the graham cracker crumbs, melted butter, and sugar. Stir until fully combined.
2. Press a spoonful of the mixture into the bottom of each silicone mold cavity to form a firm crust base. Place the mold in the freezer for 10 minutes.
3. In a chilled mixing bowl, whip the heavy cream to soft peaks. Gently fold in the lemon Greek yogurt, powdered sugar, and lemon extract. Chill the mousse for 10–15 minutes to set slightly.
4. Melt the white chocolate or yellow candy melts according to package directions. If using white chocolate, stir in yellow food coloring for a lemony hue.
5. Using a spoon or small brush, coat the interior of each mold cavity with a generous layer of the melted chocolate. Place in the refrigerator until the shell is firm and set.
6. Pipe the lemon mousse into each cavity, filling about halfway.
7. Add a small spoonful of lemon curd into the center of each mousse portion.
8. Cover the curd with more lemon mousse, leaving just enough space to add the graham crust base on top.
9. Gently press the frozen graham crusts over the mousse to seal.
10. Freeze the filled molds for at least 4 hours, or until completely solid.
11. Carefully unmold and let thaw at room temperature for 10–15 minutes before serving.

Servings and timing

• Servings: 6 cream puffs
• Prep Time: 30 minutes
• Chill Time: 4 hours
• Total Time: 4 hours 30 minutes
• Calories per serving: 210 kcal

Variations

• Berry Burst: Add a raspberry or blueberry in the center alongside the lemon curd for added flavor and color.
• Tropical Twist: Replace lemon yogurt with pineapple or passionfruit yogurt for a tropical profile.
• Chocolate Shell: Use dark or white chocolate for the coating, with or without coloring, for a more elegant or minimalist presentation.
• Nutty Base: Use crushed pistachios or almonds in the crust for a nutty finish.
• Mini Versions: Use a smaller silicone mold to create bite-sized versions ideal for dessert platters.

storage/reheating

Store the cream puffs in an airtight container in the freezer for up to one week. For best texture and flavor, thaw in the refrigerator for about 30 minutes or at room temperature for 10–15 minutes before serving. Do not refreeze after thawing. These are intended to be served chilled and do not require reheating.

FAQs

Can I make these without a silicone mold?

Silicone molds are highly recommended for easy unmolding and the signature shape, but you could adapt the layers into mini dessert cups or ramekins for a non-molded version.

What type of lemon yogurt should I use?

Use a full-fat, creamy lemon Greek yogurt for the best texture. Alternatively, mix plain yogurt with lemon curd.

Can I use homemade lemon curd?

Yes, homemade lemon curd adds a fresh, tangy flavor and works beautifully in this recipe.

How do I color the shell without candy melts?

Add a drop or two of oil-based yellow food coloring to melted white chocolate for a smooth, vibrant shell.

Can I substitute the graham crust with something else?

Yes, crushed shortbread cookies, vanilla wafers, or digestive biscuits work well as alternatives.

Will the mousse be stable enough to hold shape after unmolding?

Yes, once frozen, the mousse holds shape well. Allow it to thaw just slightly before serving for best texture.

Can I make this ahead for an event?

Absolutely. Prepare the dessert up to a week in advance and keep it frozen until the day of your event.

Are these like profiteroles or cream puffs?

No, these are not baked pastries but molded mousse-based desserts inspired by the concept of filled cream puffs.

Can I use store-bought lemon pudding instead of mousse?

Lemon pudding may be too soft to maintain the structure in a mold. Stick to mousse for the best result.

Do I need a piping bag to fill the molds?

A piping bag is helpful for neat, even layers but not essential. A spoon will work with care and precision.

Conclusion

Lemon Cream Puffs are an elegant, citrus-forward dessert that delivers vibrant flavor in a stunning presentation. With a crisp shell, creamy mousse, tart curd, and a buttery crust, each bite offers a delightful contrast in texture and taste. Whether for entertaining, gifting, or treating yourself to something extraordinary, these molded puffs are sure to impress both in flavor and form.

Lemon Cream Puffs

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Light and whipped lemon cream encased in a glossy lemon-shaped shell, with a tart lemon curd core and buttery crust base for a show-stopping treat.

• Author: Mari
• Prep Time: 30 minutes
• Cook Time: 0 minutes
• Total Time: 4 hours 30 minutes
• Yield: 6 cream puffs 1x
• Category: Dessert
• Method: No-Bake
• Cuisine: French-Inspired
• Diet: Vegetarian

Ingredients

Units USM Scale 1x2x3x

• 1/2 cup graham cracker crumbs
• 2 tbsp melted butter
• 1 tbsp sugar
• 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
• 1 1/2 cups white chocolate or yellow candy melts
• Yellow food coloring (if using white chocolate)

Cook Mode Prevent your screen from going dark

Instructions

1. Mix graham cracker crumbs, melted butter, and sugar. Press into the bottom of your mold cavities to form a crust base. Freeze for 10 minutes.
2. In a bowl, whip heavy cream to soft peaks. Fold in lemon yogurt, powdered sugar, and lemon extract. Chill the mixture for 10–15 minutes.
3. Melt the white chocolate or candy melts. Add yellow food coloring if using white chocolate. Coat the inside of each mold cavity evenly using a spoon or brush. Chill until set.
4. Pipe the mousse into each mold cavity halfway. Add a small spoonful of lemon curd to the center. Top with more mousse to fill the mold.
5. Seal with the graham crust base, pressing gently.
6. Freeze the molds for at least 4 hours or until fully set.
7. Unmold and let thaw for 10–15 minutes before serving.

Notes

• Use a cone or tree-shaped silicone mold for a signature swirl design.
• For extra tartness, add a bit more lemon extract to the mousse.
• Store cream puffs in the freezer and thaw as needed.

Nutrition

• Serving Size: 1 cream puff
• Calories: 210 kcal
• Sugar: 17g
• Sodium: 60mg
• Fat: 14g
• Saturated Fat: 9g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 0g
• Protein: 2g
• Cholesterol: 25mg