Description
Delightful lemon cream puffs featuring a crispy graham cracker crust and a light, creamy lemon mousse filling, perfect for any occasion.
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)
Instructions
- Combine the graham cracker crumbs, melted butter, and sugar. Mix until the crumbs are well coated.
- Press the mixture firmly into the bottom of your mold cavities to form the crust.
- Freeze the crust for 10 minutes until it hardens slightly.
- Whip the heavy cream in a bowl until soft peaks form.
- Gently fold in the lemon Greek yogurt, powdered sugar, and lemon extract. Chill the mixture for 10–15 minutes.
- Melt the white chocolate or yellow candy melts. If using white chocolate, add yellow food coloring to achieve a sunny hue.
- Use a spoon or brush to coat the inside of each mold cavity evenly with the melted chocolate. Chill until set.
- Pipe the lemon mousse into each mold cavity halfway. Add a spoonful of lemon curd to the center and top with more mousse to fill.
- Seal each cavity with the graham cracker crust, pressing gently to adhere.
- Freeze the molds for at least 240 minutes or until fully set.
- Unmold and let thaw for 10–15 minutes before serving.
Notes
Chill mixing bowl and beaters before whipping cream for best volume. Use fresh lemons for maximum flavor. Don’t rush the chilling process.