Why You’ll Love This Recipe

These choux pastries are not only visually stunning but also incredibly refreshing. The delicate, airy pastry shells are complemented by the smooth, tangy lemon mousse, and the creamy lemon curd center adds an extra layer of richness. The candy coating adds a sweet finish and a beautiful glossy sheen to each pastry. These pastries are the perfect bite-sized indulgence that combines the bright flavors of lemon with the satisfying crunch of the crust and the smoothness of the mousse. Plus, they’re incredibly fun to make, and their stunning presentation makes them ideal for any special occasion.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Base Crust:

½ cup graham cracker crumbs
2 tbsp melted butter
1 tbsp sugar

For the Lemon Mousse Filling:

½ cup heavy whipping cream
½ cup lemon Greek yogurt (or lemon curd mixed with whipped cream)
1 tbsp powdered sugar
½ tsp lemon extract

For the Lemon Curd Center:

¼ cup lemon curd (store-bought or homemade)

For the Coating Shell:

1 ½ cups white chocolate or yellow candy melts
Yellow food coloring (if using white chocolate)

For Serving:

Silicone mold (cone-shaped or tree-like)

Directions

Prepare the Base Crust: In a small bowl, combine graham cracker crumbs, melted butter, and sugar. Stir until fully mixed. Press a spoonful of this mixture into the bottom of each silicone mold cavity to form the crust base. Freeze for 10 minutes to set.
Make the Lemon Mousse: In a chilled mixing bowl, whip heavy cream to soft peaks. Gently fold in lemon Greek yogurt, powdered sugar, and lemon extract. Chill for 10-15 minutes to allow the mousse to set slightly.
Prepare the Coating Shell: Melt white chocolate or yellow candy melts according to package directions. If using white chocolate, add yellow food coloring to achieve a lemony hue. Using a spoon or small brush, coat the inside of each mold cavity with a generous layer of the melted chocolate. Chill in the refrigerator until the shell is firm, about 10 minutes.
Assemble the Pastries: Pipe the lemon mousse into each mold cavity, filling about halfway. Add a small spoonful of lemon curd into the center of each mousse portion. Cover the curd with more mousse. Top with the graham cracker crust and gently press to seal the pastry.
Freeze and Serve: Freeze the filled molds for at least 4 hours or until completely set. Once frozen, carefully unmold the pastries and let them thaw at room temperature for 10-15 minutes before serving.

Servings and Timing

Prep time: 30 minutes
Freeze time: 4 hours
Total time: 4 hours 30 minutes
Servings: Approximately 12 pastries

Storage and Reheating

These pastries should be stored in the freezer for optimal texture. Keep them in an airtight container for up to 1 week. Let them thaw for about 10-15 minutes before serving to maintain their delicate texture. Do not reheat, as they are meant to be enjoyed chilled.

FAQs

1. Can I use a different flavor of mousse?

Yes! If you prefer a different flavor, you can use vanilla or raspberry mousse, or even chocolate mousse. Just be mindful that the flavor of lemon curd will still be prominent in the center.

2. Can I make these pastries ahead of time?

Yes! These pastries can be made ahead of time and stored in the freezer. They’re perfect for preparing in advance for parties, gatherings, or special occasions.

3. Can I make the graham cracker crust gluten-free?

Yes! Simply use gluten-free graham crackers or a gluten-free crumb base as a substitute for the regular graham cracker crumbs.

4. What if I don’t have a silicone mold?

If you don’t have a silicone mold, you can use any mold or even mini muffin tins. Just make sure to line the tins with parchment paper to make removing the pastries easier.

5. Can I use store-bought lemon curd?

Yes, store-bought lemon curd works perfectly fine for this recipe, saving you time. Just make sure to choose a high-quality brand for the best flavor.

6. Can I make these pastries vegan?

Yes! To make this recipe vegan, substitute the heavy cream with coconut cream or a plant-based whipping cream, and use a dairy-free version of lemon curd. The rest of the ingredients can be easily swapped with vegan alternatives.

7. Can I use a different type of coating?

You can use white or dark chocolate, or even a fruit glaze, as a substitute for the candy shell. Just keep in mind that the consistency may differ slightly.

8. How do I get the perfect shape for the pastries?

To get the perfect shape, make sure your silicone mold is well-coated with the chocolate, and freeze the pastries thoroughly before unmolding. If you’re using a different type of mold, ensure it’s smooth and non-stick for easier removal.

9. Can I make the lemon mousse without lemon Greek yogurt?

Yes! If you can’t find lemon Greek yogurt, you can mix plain Greek yogurt with a bit of lemon curd or lemon extract to get the right flavor. Adjust the sweetness with powdered sugar as needed.

10. How long do these pastries last?

These pastries last about 1 week in the freezer when stored in an airtight container. After thawing, they should be enjoyed within a day for the best texture.

Conclusion

Light Choux Pastries Filled with Lemon Cream are a delightful and refreshing treat that’s perfect for any occasion. The delicate pastry shell, combined with the creamy lemon mousse and luscious curd center, creates a balance of textures and flavors that will have everyone coming back for more. Whether you’re preparing them for a special event, a holiday treat, or just because, these pastries are sure to impress with their beauty and flavor. Enjoy the perfect bite-sized indulgence that’s bursting with citrusy goodness!

Light Choux Pastries Filled with Lemon Cream: A Refreshing Citrus Delight

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Light Choux Pastries Filled with Lemon Cream are a refreshing citrus delight, featuring crispy pastry shells filled with lemon mousse and a creamy lemon curd center. These no-bake pastries are perfect for any special occasion.

Author: Amy
Prep Time: 30 minutes
Cook Time: undefined
Total Time: 4 hours 30 minutes
Yield: Approximately 12 pastries
Category: Dessert
Method: No-bake
Cuisine: French
Diet: Vegetarian

Instructions

Prepare the Base Crust: In a small bowl, combine graham cracker crumbs, melted butter, and sugar. Stir until fully mixed. Press a spoonful of this mixture into the bottom of each silicone mold cavity to form the crust base. Freeze for 10 minutes to set.
Make the Lemon Mousse: In a chilled mixing bowl, whip heavy cream to soft peaks. Gently fold in lemon Greek yogurt, powdered sugar, and lemon extract. Chill for 10-15 minutes to allow the mousse to set slightly.
Prepare the Coating Shell: Melt white chocolate or yellow candy melts according to package directions. If using white chocolate, add yellow food coloring to achieve a lemony hue. Using a spoon or small brush, coat the inside of each mold cavity with a generous layer of the melted chocolate. Chill in the refrigerator until the shell is firm, about 10 minutes.
Assemble the Pastries: Pipe the lemon mousse into each mold cavity, filling about halfway. Add a small spoonful of lemon curd into the center of each mousse portion. Cover the curd with more mousse. Top with the graham cracker crust and gently press to seal the pastry.
Freeze and Serve: Freeze the filled molds for at least 4 hours or until completely set. Once frozen, carefully unmold the pastries and let them thaw at room temperature for 10-15 minutes before serving.

Notes

You can use any silicone mold for these pastries, such as cone-shaped or tree-like molds, to give them a unique look.

For a gluten-free version, use gluten-free graham cracker crumbs.

Feel free to substitute the white chocolate with dark chocolate or a fruit glaze for a different flavor and texture.

If you can’t find lemon Greek yogurt, mix plain Greek yogurt with a bit of lemon curd or lemon extract to achieve the desired flavor.

These pastries can be made ahead of time and stored in the freezer for up to 1 week. Let them thaw before serving to preserve their delicate texture.

If using store-bought lemon curd, make sure to use a high-quality brand for the best flavor.

You can add extra flavor to the mousse by incorporating a splash of lemon juice or zest for more tang.

If you prefer a sweeter dessert, adjust the sweetness of the mousse and curd by adding more powdered sugar to taste.

Nutrition

Serving Size: 1 pastry
Calories: 150
Sugar: 18g
Sodium: 40mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 19g
Fiber: 1g
Protein: 2g
Cholesterol: 25mg