Description
Delightful lemon cream puffs with a buttery graham cracker crust and creamy lemon filling, perfect for summer gatherings.
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
Avoid over-whipping the heavy cream for a silky texture. Consider adding lemon zest for extra flavor.
