Lemon Cream Puffs Recipe
There’s something utterly irresistible about Lemon Cream Puffs: pillowy-soft, chocolate-coated shells hiding a cloud of tangy, creamy lemon filling atop a buttery graham crust. If you’re craving a dessert that’s refreshingly bright yet sweetly decadent, these little gems will absolutely win your heart. I’ve fallen in love with them for gatherings and “just because” evenings alike—the stunning layers, the gentle zing of lemon, and that first dreamy bite never disappoint. Get ready to meet your new favorite treat!
Ingredients You’ll Need
The beauty of Lemon Cream Puffs lies in their simplicity—each ingredient brings its own role, whether it’s adding crunch, brightness, or creamy body. You’ll find that every item in this list is carefully chosen to create layers of flavor, texture, and that signature sunny color.
- Graham cracker crumbs: These create the crunchy, buttery base that gives each puff its structure and a cozy, familiar flavor.
- Melted butter: This binds the crumbs together and brings a rich finish to the crust.
- Sugar: Just a touch for gentle sweetness in your base—don’t skip it!
- Heavy whipping cream: Whipped into soft peaks, it brings the airy, luxurious texture you want in a perfect mousse filling.
- Lemon Greek yogurt (or lemon curd with whipped cream): Adds creamy body and tang. Use whichever you prefer for that real lemon punch.
- Powdered sugar: For gentle sweetness and to help stabilize the filling.
- Lemon extract: This gives the filling a fragrant, unmistakable citrus aroma—like sunshine in a bottle!
- Lemon curd: A dollop in the center creates a luscious, gooey surprise.
- White chocolate or yellow candy melts: Makes up the glossy shell; the white chocolate gives creamy sweetness while the candy melts offer fun color options.
- Yellow food coloring (if using white chocolate): Just a drop to make each Lemon Cream Puff look extra cheerful and inviting.
How to Make Lemon Cream Puffs
Step 1: Prepare the Graham Crust
In a small bowl, mix the graham cracker crumbs, melted butter, and sugar thoroughly until the mixture resembles wet sand. Press this crust mixture firmly into the bottoms of your mold cavities to form a compact, even layer. Pop the tray in your freezer for 10 minutes to set the base. This gives each Lemon Cream Puff its delicious, cohesive bottom.
Step 2: Whip the Lemon Cream
Using a hand mixer or stand mixer, whip your heavy cream until soft peaks form—think billowy clouds that just hold their shape. Gently fold in the lemon Greek yogurt (or your combination of lemon curd and whipped cream), powdered sugar, and lemon extract. The result? A luscious, pale yellow mousse that’s bright, creamy, and impossible to taste just once. Chill the filling for another 10–15 minutes to help it hold up in the molds.
Step 3: Coat the Molds with Chocolate
Melt your white chocolate or candy melts according to package instructions (usually short bursts in the microwave or a double boiler). If you’re working with white chocolate and want a burst of sunny color, mix in a drop or two of yellow food coloring until you reach your preferred shade. With a spoon or small brush, coat the inside of each mold cavity with a generous layer of melted chocolate. Chill until completely set—this will form the shiny shell that holds your Lemon Cream Puffs together.
Step 4: Fill with Lemon Mousse and Curd
Spoon or pipe the whipped lemon mousse into each chocolate-coated mold cavity, filling each about halfway. Add a small spoonful of lemon curd right in the center for that gooey, citrus surprise, then pipe or spoon more mousse over the top to fill each cavity nearly to the brim.
Step 5: Add the Crust Base
Retrieve your frozen graham crusts and gently press them onto the tops of your filled molds, sealing in the mousse and lemon curd. Make sure the crust fits snugly—it’ll be the base once you pop out each Lemon Cream Puff later.
Step 6: Freeze Until Set
Place the entire tray of filled molds in your freezer for at least 4 hours, or until they’re firm all the way through. Freezing ensures the Lemon Cream Puffs unmold cleanly and keep their beautiful layers.
Step 7: Unmold and Thaw Slightly
Carefully unmold the Lemon Cream Puffs and transfer them to a plate. Let them sit out at room temperature for 10–15 minutes before serving. This little wait ensures that the center is fluffy and luscious rather than too icy.
How to Serve Lemon Cream Puffs
Garnishes
A flourish of garnishes makes your Lemon Cream Puffs truly shine! Dust with a touch of powdered sugar, top with a few curled lemon zest strips, or add a fresh raspberry for a pop of color. If you love an extra citrus hit, a small spoonful of lemon curd swirled on the plate is positively dreamy.
Side Dishes
Pair these bright puffs alongside fresh berries, a tart berry compote, or even a crisp fruit salad. A hot cup of tea, delicate chamomile, or refreshing iced mint tea really lets the lemon flavors sing. If you’re in the mood to go all-in, pair with a scoop of lemon sorbet or vanilla ice cream for a double dessert.
Creative Ways to Present
Stack the Lemon Cream Puffs into a pyramid for a stunning centerpiece or nestle each puff in its own colorful paper cup for grab-and-go serving at parties. For a dramatic dinner ending, place them on chic individual plates with a swoosh of lemon curd and a scatter of edible flowers.
Make Ahead and Storage
Storing Leftovers
Leftover Lemon Cream Puffs can be stored in an airtight container in the fridge for up to three days. Keep them well covered to prevent them from absorbing fridge odors or drying out.
Freezing
These puffs freeze beautifully! Once fully set, transfer the Lemon Cream Puffs to a freezer-safe container lined with parchment paper. They’ll keep their flavor and texture for up to one month. When ready to serve, let them thaw gently in the fridge or on the countertop for that perfect creamy bite.
Reheating
Lemon Cream Puffs are meant to be served chilled or at cool room temperature—no reheating required! If you’ve frozen them, simply take them out 30 minutes before serving so they soften without melting.
FAQs
Can I use regular yogurt instead of Greek yogurt for the filling?
You can, but Greek yogurt gives the filling a thicker, richer body that holds up better in the mold. If using regular yogurt, let it drain in cheesecloth for an hour to remove some excess liquid.
What if I don’t have a silicone mold?
No worries! You can line a muffin tin with plastic wrap or use paper cupcake liners. The puffs might not be perfectly round but will taste just as amazing.
Is there an egg-free way to make lemon curd?
Absolutely—look for store-bought versions marked vegan or eggless, or make your own with cornstarch and lemon juice. The tart, sweet punch will still shine in your Lemon Cream Puffs.
Can I use milk chocolate instead of white chocolate?
You could, but the lemon flavor pairs best with the creamy, subtle sweetness of white chocolate. If you love experimentation, try a batch both ways and see which you prefer!
How can I make them extra lemony?
Amp up the lemon extract, add extra zest to the filling, or use more lemon curd in the center for a bolder citrus burst in every bite.
Final Thoughts
If you’re ready for a showstopping dessert that’s every bit as delightful to eat as it is to make, grabbing the ingredients for Lemon Cream Puffs is the best first step. They’re a treat your friends and family will rave about, so don’t be surprised when they become a regular request. Have fun making them, and most importantly—enjoy every zesty bite!
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Lemon Cream Puffs Recipe
- Total Time: 4 hours 45 minutes
- Yield: Makes about 12 cream puffs 1x
- Diet: Vegetarian
Description
Indulge in these delightful Lemon Cream Puffs, featuring a zesty lemon mousse encased in a white chocolate shell, all nestled on a graham cracker crust. These creamy, tangy treats are perfect for any dessert lover.
Ingredients
Graham Cracker Crust:
- 1/2 cup graham cracker crumbs
- 2 tbsp melted butter
- 1 tbsp sugar
Lemon Mousse:
- 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 (if using white chocolate)
Instructions
- Prepare Graham Cracker Crust: 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.
- Make Lemon Mousse: 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.
- Coat Molds: 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.
- Fill Molds: 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.
- Seal and Freeze: Seal with the graham crust base, pressing gently. Freeze the molds for at least 4 hours or until fully set.
- Serve: Unmold and let thaw for 10–15 minutes before serving.
Notes
- You can use store-bought lemon curd or make your own for this recipe.
- Ensure the mold cavities are well-chilled before adding the mousse.
- Experiment with different flavor variations for the mousse to suit your taste.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Chilling, Freezing
- Cuisine: American
Nutrition
- Serving Size: 1 cream puff
- Calories: 180
- Sugar: 12g
- Sodium: 90mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 25mg
Keywords: Lemon Cream Puffs, Lemon Mousse, Dessert Recipe, Cream Puff Recipe
