Zesty Lemon Cream Puffs (Printer-Friendly)
Light whipped lemon cream inside glossy shells with tart curd and buttery crust, chilled to perfection.
# List of Ingredients:
→ Crust
01 -
1/2 cup graham cracker crumbs
02 -
2 tbsp melted butter
03 -
1 tbsp granulated sugar
→ Lemon Cream Filling
04 -
1/2 cup heavy whipping cream
05 -
1/2 cup lemon Greek yogurt or lemon curd combined with whipped cream
06 -
1 tbsp powdered sugar
07 -
1/2 tsp lemon extract
08 -
1/4 cup lemon curd
→ Coating
09 -
1 1/2 cups white chocolate or yellow candy melts
10 -
Yellow food coloring (optional, if using white chocolate)
# Preparation Steps:
01 -
Combine graham cracker crumbs, melted butter, and sugar. Press mixture firmly into the bottom of mold cavities to create a crust base. Freeze for 10 minutes.
02 -
Whip heavy cream to soft peaks. Gently fold in lemon Greek yogurt (or lemon curd mixed with whipped cream), powdered sugar, and lemon extract. Chill mixture for 10–15 minutes.
03 -
Melt white chocolate or candy melts. If using white chocolate, add yellow food coloring to achieve desired shade. Evenly coat interior of each mold cavity with melted chocolate using a spoon or brush. Chill until set.
04 -
Pipe lemon cream halfway into each mold cavity. Add a small spoonful of lemon curd in the center. Top with remaining lemon cream to fill the mold completely.
05 -
Seal each filled mold with the graham cracker crust base, pressing gently to secure. Freeze molds for a minimum of 4 hours until fully set.
06 -
Carefully unmold the cream puffs and allow them to thaw for 10–15 minutes before serving.
# Additional Suggestions:
01 -
For best texture, ensure the lemon cream is chilled before piping and the molds are thoroughly coated to prevent leakage.