Lemon Cream Filled Choux Pastries Recipe

Introduction

These light choux pastries filled with lemon cream offer a delightful balance of tangy and sweet flavors wrapped in a crisp, creamy shell. Perfect for an elegant dessert or a refreshing treat, they are as fun to make as they are to enjoy.

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

1. Step 1: Mix the graham cracker crumbs, melted butter, and sugar together. Press this mixture into the bottom of your mold cavities to form a crust base. Place the molds in the freezer for 10 minutes to set.
2. Step 2: In a bowl, whip the heavy cream until soft peaks form. Gently fold in the lemon Greek yogurt, powdered sugar, and lemon extract. Chill this mixture in the refrigerator for 10 to 15 minutes.
3. Step 3: Melt the white chocolate or candy melts according to package instructions. If using white chocolate, add yellow food coloring to achieve a lemony hue. Using a spoon or brush, evenly coat the inside of each mold cavity with the melted chocolate. Chill until the coating is set.
4. Step 4: Pipe the lemon mousse halfway into each mold cavity. Add a small spoonful of lemon curd in the center, then top with more mousse to fill the mold completely.
5. Step 5: Seal the filled molds with the reserved graham cracker crust base, pressing gently to close.
6. Step 6: Freeze the molds for at least 4 hours, or until fully set.
7. Step 7: Carefully unmold the pastries and allow them to thaw for 10 to 15 minutes before serving for the best texture and flavor.

Tips & Variations

• For a dairy-free version, substitute the heavy cream with coconut cream and use dairy-free yogurt or curd.
• Add zest of lemon to the mousse for extra brightness and texture.
• If you prefer a stronger lemon flavor, increase the lemon extract to 1 teaspoon.
• Use colored candy melts for a quick and easy way to create vibrant shells without food coloring.

Storage

Store these pastries in an airtight container in the freezer for up to one week. To serve, thaw them at room temperature for about 10 to 15 minutes until soft but still chilled. Avoid refreezing to maintain the delicate texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these pastries ahead of time?

Yes, these can be prepared and frozen well in advance. Just thaw before serving to enjoy their best texture and flavor.

What can I use if I don’t have lemon Greek yogurt?

You can substitute lemon Greek yogurt with lemon curd folded into whipped cream as indicated in the ingredients. This combination will provide a similar creamy lemon filling.

Lemon Cream Filled Choux Pastries Recipe

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4.6 from 71 reviews

These light choux pastries are a delightful treat featuring a crisp graham cracker crust base, filled with a lemon-flavored cream mousse and luscious lemon curd center, all encased in a smooth white chocolate or candy melt shell. Perfectly refreshing and tangy, these pastries are ideal for a spring or summer dessert.

• Author: Hannah
• Prep Time: 25 minutes
• Cook Time: 15 minutes (chocolate melting and mold coating) plus 4 hours freezing
• Total Time: 4 hours 40 minutes
• Yield: 6–8 pastries depending on mold size 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Crust

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

Lemon Cream Filling

• 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

Shell Coating

• 1 1/2 cups white chocolate or yellow candy melts
• Yellow food coloring (if using white chocolate)

Instructions

1. Prepare the Crust: Mix graham cracker crumbs, melted butter, and sugar together until the mixture holds together. Press this mixture firmly into the bottom of each mold cavity to form an even crust base. Place the molds in the freezer and freeze for 10 minutes to set.
2. Make the Lemon Cream Filling: In a clean bowl, whip the heavy cream until soft peaks form. Gently fold in lemon Greek yogurt (or lemon curd mixed with whipped cream), powdered sugar, and lemon extract until fully combined. Place the lemon cream mixture in the refrigerator to chill for 10–15 minutes, allowing it to firm slightly.
3. Prepare the Chocolate Shell: Melt the white chocolate or candy melts using a double boiler or microwave in short bursts, stirring frequently. If using white chocolate, mix in yellow food coloring until you achieve a uniform color. Using a spoon or clean brush, evenly coat the inside of each mold cavity with the melted chocolate, making sure to cover all sides. Chill the coated molds in the refrigerator until the chocolate hardens and sets completely.
4. Assemble the Pastries: Pipe or spoon the lemon cream mixture halfway into each chocolate-coated mold cavity. Add a small spoonful of lemon curd at the center of the cream layer. Carefully top with more lemon cream to fill the mold cavities completely.
5. Seal with the Crust: Remove the crust bases from the freezer and gently press each crust onto the filled molds, sealing in the filling. Press lightly to ensure the crust adheres and forms a solid base.
6. Freeze the Pastries: Place the assembled molds back into the freezer and freeze for at least 4 hours or until completely set and firm.
7. Serve: To unmold, carefully remove the pastries from the molds and allow them to thaw at room temperature for 10–15 minutes before serving, enhancing the flavor and texture.

Notes

• You can substitute lemon Greek yogurt with lemon curd mixed with whipped cream to adjust tartness and creaminess.
• If white chocolate is not available, yellow candy melts provide an easy and colorful alternative for the shell coating.
• Ensure the chocolate shell is fully set before adding the filling to prevent it from melting or mixing.
• Use silicone or flexible molds for easier unmolding of the pastries.
• These pastries should be stored frozen and consumed within 2–3 days for best freshness.

Keywords: choux pastries, lemon cream, graham cracker crust, no-bake dessert, white chocolate shell, lemon mousse