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Lemon Cream Puffs

Lemon Cream Puffs: Elegant No-Bake Delights for Spring Bliss

Lemon Cream Puffs are a delicious no-bake dessert featuring creamy lemon mousse and a buttery graham cracker crust.
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Prep Time 15 minutes
Freezing Time 4 hours
Total Time 4 hours 15 minutes
Servings: 12 puffs
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Graham Crust
  • 1 cup graham cracker crumbs Provides a buttery, sweet base.
  • 4 tablespoons melted butter Helps bind the crumbs together.
For the Lemon Mousse Filling
  • 1 cup lemon Greek yogurt Adds a creamy, tangy flavor.
  • 1 cup lemon curd Delivers vibrant tang and richness.
For the Candy Shell
  • 1 cup white chocolate Offers a decorative, sweet, and crisp exterior.
  • 1 teaspoon oil-based yellow food coloring For a cheerful touch.

Equipment

  • Mixing bowl
  • silicone molds or mini dessert cups
  • microwave-safe bowl
  • spatula
  • Piping bag

Method
 

Preparation Steps
  1. In a mixing bowl, combine graham cracker crumbs with melted butter until they resemble wet sand. Press firmly into molds and chill for 15 minutes.
  2. In a separate bowl, whip together lemon Greek yogurt and lemon curd until smooth and airy. Adjust to taste.
  3. Carefully fill each chilled crust with lemon mousse, leaving space for the lemon curd layer on top.
  4. Melt the white chocolate in a microwave-safe bowl for about 30 seconds, then dip the tops of each filled mold into the melted chocolate.
  5. Once the candy shell has set, cover with plastic wrap and freeze the puffs for at least 4 hours.
  6. Thaw the puffs for 10-15 minutes at room temperature before unmolding and serving.

Nutrition

Serving: 1puffCalories: 200kcalCarbohydrates: 25gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 15mgSodium: 100mgPotassium: 50mgFiber: 1gSugar: 15gVitamin A: 5IUVitamin C: 10mgCalcium: 2mgIron: 2mg

Notes

These Lemon Cream Puffs can be stored in an airtight container in the fridge for up to 3 days. They can also be frozen for up to a week.

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