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Lemon Cream Puffs

Luscious Lemon Cream Puffs are airy, tangy, and sweet treats featuring a creamy lemon filling encased in a crisp chocolate-coated shell, topped with a buttery graham cracker base. Perfect for parties, tea time, or an indulgent snack.
Calories:
Author: Sandra Myers

Ingredients

For the crust:

  • ½ cup graham cracker crumbs
  • 2 tbsp melted butter
  • 1 tbsp sugar

For the filling:

  • ½ cup heavy whipping cream
  • ½ cup lemon Greek yogurt or lemon curd mixed with whipped cream
  • 1 tbsp powdered sugar
  • ½ tsp lemon extract
  • ¼ cup lemon curd

For the chocolate shell:

  • 1 ½ cups white chocolate or yellow candy melts
  • Yellow food coloring if using white chocolate

Instructions

  • Mix graham cracker crumbs, melted butter, and sugar until the mixture holds when pressed. Press evenly into the bottom of each mold cavity and freeze for 10 minutes until firm.
  • Whip heavy cream to soft peaks, then fold in lemon Greek yogurt, powdered sugar, and lemon extract until smooth. Chill for 10–15 minutes to help it hold its shape.
  • Melt white chocolate or candy melts, adding yellow food coloring if using white chocolate. Coat the inside of each mold cavity evenly with a spoon or brush and chill until set, about 10–15 minutes.
  • Pipe the lemon filling into each chocolate-coated cavity halfway, add a small spoonful of lemon curd in the center, and top with more mousse to fill completely. Smooth gently with a spatula.
  • Press the graham cracker crust over the filled cavities and freeze for at least 4 hours until fully set.
  • Carefully unmold the puffs and let them thaw for 10–15 minutes at room temperature before serving. The chocolate shell should crack delicately to reveal the creamy lemon filling.