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Lemon Cream Puffs

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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.

Ingredients

Units Scale
  • 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)

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

Find it online: https://yumfoodusa.com/lemon-cream-puffs-2/