Lemon Cream Puffs

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Lemon cream puffs with a fluffy pastry and zesty lemon filling
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why make this recipe

Lemon Cream Puffs are a delightful treat that combines the zesty flavor of lemon with a creamy texture. They are perfect for any occasion, whether it’s a summer gathering or a cozy family dessert night. They are light, refreshing, and bring a burst of flavor to your palate. Additionally, they are fun to make and you can customize them based on your taste preferences.

how to make Lemon Cream Puffs

Ingredients:

  • 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)

Directions:

  1. In a bowl, mix the graham cracker crumbs, melted butter, and sugar until combined. Press this mixture into the bottom of your mold cavities to form a crust base. Freeze for 10 minutes.
  2. While the crust sets, whip the heavy cream until it forms soft peaks. Gently fold in the lemon yogurt, powdered sugar, and lemon extract. Chill the mixture for 10–15 minutes.
  3. Melt the white chocolate or candy melts in a microwave. If using white chocolate, add yellow food coloring for a vibrant touch. Carefully coat the inside of each mold cavity evenly using a spoon or a brush. Chill until set.
  4. Pipe the lemon mousse mixture into each mold cavity halfway. Add a small spoonful of lemon curd in the center and top with more mousse until the molds are filled.
  5. Seal the top of each mold with the graham cracker crust, pressing gently.
  6. Freeze the molds for at least 4 hours or until they are fully set.
  7. To serve, un-mold the cream puffs and let them thaw for 10–15 minutes at room temperature before serving.

how to serve Lemon Cream Puffs

Serve your Lemon Cream Puffs chilled, garnished with fresh lemon slices or whipped cream on top for extra flavor. You can arrange them on a serving platter for a beautiful presentation. They make an excellent dessert for gatherings, parties, or simple family dinners.

how to store Lemon Cream Puffs

Lemon Cream Puffs can be stored in the freezer. Keep them in their molds or transferred to an airtight container for up to one month. Make sure to let them thaw at room temperature before enjoying them again.

tips to make Lemon Cream Puffs

  • Make sure to whip the cream to soft peaks for a light texture.
  • Use fresh lemon juice for a brighter flavor if you prefer.
  • You can substitute lemon Greek yogurt with regular yogurt or use only lemon curd for a more intense lemon flavor.

variation

If you prefer, you can replace lemon with other citrus flavors like lime or orange for a different twist. You could also experiment by adding fruits such as raspberries or strawberries along with the lemon mousse for a mixed berry flavor.

FAQs


  1. How long does it take to prepare Lemon Cream Puffs?
    It takes about 30 minutes to prepare the ingredients, and then a total of around 4 hours to freeze and set them.



  2. Can I use a different type of crust?
    Yes! You can use a cookie crust or even a sponge cake base instead of graham cracker crumbs.



  3. What if I don’t have lemon extract?
    If you don’t have lemon extract, you can use additional fresh lemon juice or zest to enhance the lemon flavor in your mousse.


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Lemon Cream Puffs

Lemon Cream Puffs

Print Recipe

Delightful and refreshing cream puffs filled with a zesty lemon mousse and a graham cracker crust.

  • Total Time: 270 minutes
  • Yield: 12 servings 1x

Ingredients

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. In a bowl, mix the graham cracker crumbs, melted butter, and sugar until combined. Press this mixture into the bottom of your mold cavities to form a crust base. Freeze for 10 minutes.
  2. While the crust sets, whip the heavy cream until it forms soft peaks. Gently fold in the lemon yogurt, powdered sugar, and lemon extract. Chill the mixture for 10–15 minutes.
  3. Melt the white chocolate or candy melts in a microwave. If using white chocolate, add yellow food coloring for a vibrant touch. Carefully coat the inside of each mold cavity evenly using a spoon or a brush. Chill until set.
  4. Pipe the lemon mousse mixture into each mold cavity halfway. Add a small spoonful of lemon curd in the center and top with more mousse until the molds are filled.
  5. Seal the top of each mold with the graham cracker crust, pressing gently.
  6. Freeze the molds for at least 240 minutes or until they are fully set.
  7. To serve, un-mold the cream puffs and let them thaw for 10–15 minutes at room temperature before serving.

Notes

Serve cold, garnished with fresh lemon slices or whipped cream. Store in the freezer for up to a month.

  • Author: aymane-mouraigmail-com-2
  • Prep Time: 30 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: Freezing
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 cream puff
  • Calories: 250
  • Sugar: 12g
  • Sodium: 150mg
  • Fat: 14g
  • Saturated Fat: 8g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 30mg

Keywords: lemon, dessert, cream puffs, summer, refreshing, easy dessert

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