Are you ready to dive into a delicious adventure that’s as bright and zesty as a sunny afternoon? Today, we’re going to whip up some delightful Lemon Cream Puffs that will make your taste buds dance with joy. These little bites of sunshine consist of a creamy lemon filling nestled in a sweet, buttery crust that will leave you craving more. Not only are they delightful to eat, but they’re also a joy to make. So, grab your apron, and let’s get started!
Why Make This Recipe
You might be wondering, “Why should I spend time making Lemon Cream Puffs?” Well, for starters, they’re incredibly versatile. Whether you’re hosting a casual get-together, celebrating a special occasion, or simply want to treat yourself after a long week, these puffs fit right in. The combination of creamy lemon flavors and crunchy graham cracker crust is like a mini vacation for your taste buds.
Plus, making these puffs is a gratifying experience! Baking can be so therapeutic – you get to mix and fold, pipe and freeze, all while the delightful scent of lemon fills your kitchen. Each step brings you closer to the end, where you’ll be rewarded with a dessert that’s not only impressive but downright delicious. And let’s not forget, your friends and family will think you’re a total baking star when you present them with these beauties. So, roll up those sleeves, and let’s create something magical together!
How to Make Lemon Cream Puffs
Let’s get down to the nitty-gritty of making these lovely Lemon Cream Puffs. Here’s everything you need to gather:
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)
Directions
Prepare the Graham Crust: In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar. Stir it until the mixture is moistened. Now, press this mixture into the bottom of your mold cavities to form a nice crust base. Once done, pop those crusts in the freezer for about 10 minutes to set.
Whip the Cream: While the crust is chilling, grab another bowl and whip the heavy cream to soft peaks. You want it creamy yet still fluffy. Next, gently fold in the lemon Greek yogurt, powdered sugar, and lemon extract. Let this mixture chill for about 10-15 minutes, the flavors will meld nicely, making the filling even more delightful.
Melt the Chocolate: Meanwhile, melt the white chocolate or yellow candy melts in a microwave-safe bowl, stirring every 30 seconds until smooth. If you’re using white chocolate, feel free to add a few drops of yellow food coloring to achieve that sunny hue.
Coat Your Mold: Use a spoon or a pastry brush to coat the inside of each mold cavity with the melted chocolate. Make sure it’s evenly covered. Once coated, chill the molds until the chocolate is set.
Fill the Molds: Now comes the fun part! Pipe the creamy lemon mixture into each mold cavity until they are filled halfway. Then add a small spoonful of tangy lemon curd right into the center. Top them off with more lemon mousse until filled to the brim.
Seal and Freeze: To finish it off, seal your Lemon Cream Puffs with the graham cracker crust base, pressing gently to hold everything together. Place them in the freezer for at least 4 hours or until they are fully set.
Serve and Enjoy: When it’s finally time to indulge, un-mold the puffs and let them thaw for about 10-15 minutes before serving. Trust me; this little wait will only heighten your anticipation!
How to Serve Lemon Cream Puffs
These Lemon Cream Puffs are perfect for any gathering or even a cozy night in. You can serve them on a beautiful platter with fresh lemon zest on top for extra flair. A sprinkle of powdered sugar or a dollop of whipped cream on the side would also elevate the presentation. Don’t forget to pair them with a refreshing cup of tea or lemonade, it’s a match made in dessert heaven!
How to Store Lemon Cream Puffs
If you happen to have any leftovers (although I doubt it!), simply store them in an airtight container in the freezer. They can last for up to a month when properly frozen. Just remember, when the cravings strike, allow them to thaw in the fridge for a few hours before enjoying their creamy goodness!
Tips to Make Lemon Cream Puffs
- Perfect Whipping: Make sure your heavy whipping cream is cold before whipping it. Cold cream whips up better and creates fluffier mousse!
- Customize the Flavor: If you love a stronger lemon flavor, feel free to add more lemon extract or lemon curd to the filling!
- Experiment with the Crust: You can switch up the graham cracker crust for a cookie crust or even a nut-based crust if you’re aiming for something gluten-free.
Variation
If you want to shake things up, try substituting the lemon yogurt for another flavor like raspberry or lime. You can even fold in some fresh berries into the creamy mixture for a fun twist. Let your creativity shine!
FAQs
1. Can I use store-bought lemon curd?
Absolutely! Store-bought lemon curd can save you time and is a great option if you’re looking for convenience.
2. How long do these Lemon Cream Puffs last in the freezer?
When stored properly in an airtight container, they can last up to a month in the freezer.
3. Can I make the filling ahead of time?
Yes! You can whip up the filling a day in advance and keep it in the fridge until you’re ready to assemble your puffs.
So, there you have it, your guide to making luscious Lemon Cream Puffs! I hope you enjoy every moment in the kitchen creating these little bites of joy. Happy baking, and remember: you’re capable of creating beautiful treats, one puff at a time!
Print
Lemon Cream Puffs
- Total Time: 250 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Delightful Lemon Cream Puffs filled with a creamy lemon filling and nestled in a sweet buttery graham cracker crust.
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
- Prepare the Graham Crust: In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar. Stir until moistened and press into the bottom of your mold cavities to form a crust. Freeze for about 10 minutes to set.
- Whip the Cream: Whip the heavy cream to soft peaks, then gently fold in the lemon Greek yogurt, powdered sugar, and lemon extract. Chill for 10-15 minutes.
- Melt the Chocolate: Melt white chocolate or yellow candy melts in a microwave-safe bowl, stirring every 30 seconds until smooth. Add yellow food coloring if using white chocolate.
- Coat Your Mold: Use a spoon or pastry brush to coat the inside of each mold cavity with melted chocolate and chill until set.
- Fill the Molds: Pipe the creamy lemon mixture into each mold halfway, add lemon curd into the center, then top off with more lemon mousse.
- Seal and Freeze: Seal each puff with the graham cracker crust base and freeze for at least 4 hours until fully set.
- Serve and Enjoy: Un-mold the puffs and let thaw for 10-15 minutes before serving.
Notes
Perfect for gatherings or a cozy night in. Serve with lemon zest, powdered sugar, or whipped cream.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: American
Nutrition
- Serving Size: 1 puff
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg