Go Back
–+ servings
light choux pastries filled with lemon cream

Light Choux Pastries Filled with Lemon Cream: A Zesty Treat

Delight in light choux pastries filled with lemon cream, offering effortless elegance and zesty flavor in every bite.
Print Recipe Pin Recipe
Prep Time 30 minutes
Chilling Time 1 hour
Total Time 1 hour 30 minutes
Servings: 12 pastries
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Graham Crust
  • 1/2 cup Butter Can use margarine as a substitute
  • 1 1/2 cups Graham Cracker Crumbs Substitute with crushed shortbread cookies for different flavors
Lemon Mousse
  • 1 cup Lemon Greek Yogurt Full-fat is recommended for the best texture
  • 1/2 cup Powdered Sugar Can substitute with a sweetener of your choice
  • 1 cup Heavy Cream You can use whipping cream as an alternative if needed
Lemon Curd Center
  • 1 cup Lemon Curd Homemade is preferred for ultimate freshness
Chocolate Shell
  • 1 cup White Chocolate Incorporate oil-based yellow food coloring for added flair

Equipment

  • Silicone molds
  • mixing bowls
  • electric mixer
  • microwave-safe bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). In a bowl, combine melted butter with graham cracker crumbs, press into molds, and chill for 30 minutes.
  2. Whip the heavy cream until soft peaks form. Fold in lemon yogurt and powdered sugar until smooth.
  3. Spoon lemon curd into chilled crusts, filling them up to the rim evenly.
  4. Melt white chocolate in intervals, add food coloring if desired. Pour over filled molds and refrigerate for 30 minutes.
  5. Remove pastries from molds, fill each shell with lemon mousse, and chill for another 15-20 minutes before serving.

Nutrition

Serving: 1pastryCalories: 250kcalCarbohydrates: 28gProtein: 3gFat: 15gSaturated Fat: 8gCholesterol: 40mgSodium: 180mgPotassium: 100mgSugar: 12gVitamin A: 500IUVitamin C: 3mgCalcium: 50mgIron: 0.5mg

Notes

Use silicone molds for easy unmolding and chill all components before assembling to maintain texture and prevent sogginess.

Tried this recipe?

Let us know how it was!