Description
Light and whipped lemon cream encased in a glossy lemon-shaped shell, with a tart lemon curd core and buttery crust base for a show-stopping treat.
Ingredients
Scale
- /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
- Mix graham cracker crumbs, melted butter, and sugar. Press into the bottom of your mold cavities to form a crust base. Freeze for 10 minutes.
- In a bowl, whip heavy cream to soft peaks. Fold in lemon yogurt, powdered sugar, and lemon extract. Chill the mixture for 10–15 minutes.
- Melt the white chocolate or candy melts. Add yellow food coloring if using white chocolate. Coat the inside of each mold cavity evenly using a spoon or brush. Chill until set.
- Pipe the mousse into each mold cavity halfway. Add a small spoonful of lemon curd to the center. Top with more mousse to fill the mold.
- Seal with the graham crust base, pressing gently.
- Freeze the molds for at least 4 hours or until fully set.
- Unmold and let thaw for 10–15 minutes before serving.
Notes
- Use a cone or tree-shaped silicone mold for a signature swirl design.
- For extra tartness, add a bit more lemon extract to the mousse.
- Store cream puffs in the freezer and thaw as needed.
- Prep Time: 30mins
- Cook Time: 25mins
- Category: dissert
- Method: No-Bake
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 cream
- Calories: 210 kcal
- Sugar: 17g
- Sodium: 60mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 25mg