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Lemon Cream Puffs: Heavenly No-Bake Zesty Delights

These Lemon Cream Puffs are a no-bake delight featuring a buttery crust, creamy lemon mousse, and tart curd—all perfect for spring gatherings.
Prep Time 30 minutes
Chilling Time 4 hours
Total Time 4 hours 30 minutes
Servings: 12 pieces
Course: Desserts
Cuisine: American
Calories: 180

Ingredients
  

For the Graham Crust
  • 10 pieces Graham crackers or crushed vanilla wafers
  • 5 tablespoons Unsalted butter melted
For the Lemon Mousse Filling
  • 2 cups Full-fat lemon Greek yogurt or regular lemon yogurt
  • 1 cup Heavy whipping cream whipped to soft peaks
  • 1/2 cup Powdered sugar adjust to taste
For the Lemon Curd Center
  • 1 cup Homemade lemon curd fresh is best
For the Coating Shell
  • 1 cup White chocolate melted
  • 2 drops Yellow food coloring for vibrant appearance

Equipment

  • mixing bowl
  • silicone molds
  • microwave-safe bowl

Method
 

Prepare the Graham Crust
  1. Crush graham crackers into fine crumbs, combine with melted butter, and press into silicone molds. Refrigerate for 30 minutes.
Whip the Lemon Mousse
  1. Blend yogurt and powdered sugar until smooth. Whip cream to soft peaks and gently fold into the yogurt.
Assemble the Layers
  1. Layer lemon curd in molds, fill with lemon mousse. Leave space for chocolate coating.
Chill the Filled Molds
  1. Freeze filled molds for 4 hours until set.
Coat with White Chocolate
  1. Melt white chocolate with yellow food coloring. Dip each pastry, let excess drip off, and freeze for 30 minutes.
Serve the Lemon Cream Puffs
  1. Unmold and thaw in refrigerator for 30 minutes before serving.

Nutrition

Serving: 1pieceCalories: 180kcalCarbohydrates: 20gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3.5gCholesterol: 30mgSodium: 70mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 5IUVitamin C: 10mgCalcium: 5mgIron: 2mg

Notes

Use silicone molds for easy unmolding. Chill before serving for optimal texture.

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