Lemon Cream Filled Choux Pastries Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- Freeze the Pastries: Place the assembled molds back into the freezer and freeze for at least 4 hours or until completely set and firm.
- 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
