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Light choux pastries filled with lemon cream

Light Choux Pastries Filled with Lemon Cream – A Zesty Delight

Light choux pastries filled with lemon cream are a delightful no-bake dessert, combining a buttery crust with zesty lemon flavors.
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Prep Time 30 minutes
Chilling Time 4 hours
Total Time 4 hours 30 minutes
Servings: 8 pastries
Course: DESSERTS
Cuisine: Dessert
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Graham Crust
  • 2 cups Graham Cracker Crumbs Provides a sweet and crumbly base; substitute with crushed shortbread cookies for a different flavor.
  • 1/2 cup Butter Used to bind the crumb mixture, adding richness; can be replaced with plant-based butter for a dairy-free option.
For the Lemon Mousse
  • 1 cup Lemon Greek Yogurt Key for creamy texture and tangy flavor; for best results, use full-fat.
  • 1 cup Heavy Cream Essential for volume and lightness in the mousse; whip until soft peaks form for best results.
  • 1/3 cup Sugar Adds sweetness; feel free to adjust to taste or use a sugar alternative if desired.
For the Tart Center
  • 1/2 cup Lemon Curd Enhances the lemon flavor with a tart center; homemade is recommended for a fresh taste.
For the Glossy Shell
  • 1 cup White Chocolate Comprises the glossy candy shell for a sweet finish; add yellow food coloring for visual appeal.

Equipment

  • Mixing Bowl
  • whisk
  • Spatula
  • silicone molds
  • Microwave-safe bowl

Method
 

Preparation Steps
  1. Mix graham cracker crumbs with melted butter until well combined. Press the mixture firmly into mold bases and chill in the refrigerator until set, about 30 minutes.
  2. In a large bowl, whip the heavy cream until soft peaks form. Gently fold in the lemon Greek yogurt until the mixture is airy and well blended, creating a light mousse texture.
  3. Spoon lemon curd into the chilled graham crusts, followed by a generous layer of the lemon mousse. Use a spatula to smooth the top, ensuring an even finish.
  4. Melt the white chocolate in a microwave-safe bowl, stirring until smooth. If desired, add yellow food coloring for a vibrant shell. Once melted, coat the filled pastries with the chocolate and let it set.
  5. Transfer the molds to the freezer and let them chill for about 4 hours, or until the pastries are firm and ready to be enjoyed.
  6. Remove the pastries from the molds and let them thaw slightly. Serve chilled for the best flavor and texture experience.

Nutrition

Serving: 1pastryCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 15gVitamin A: 300IUVitamin C: 10mgCalcium: 50mgIron: 0.5mg

Notes

Optional: Garnish with a sprinkle of lemon zest for an extra burst of flavor! Use silicone molds for easy unmolding and proper pastry shape. Whip cream properly for a light and airy mousse, and chill sufficiently to prevent sogginess.

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