If you’re looking to brighten up your dessert table with a treat that bursts with both elegance and zing, you absolutely need to try these light choux pastries filled with lemon cream. This recipe brings together the buttery softness of a graham cracker crust, a silky lemon mousse, and a pop of tangy curd, all wrapped in a delicate, sunny candy or chocolate shell. The result? A dessert that looks as good as it tastes, sure to impress guests and satisfy any sweet tooth with its fresh, vibrant flavors and playful texture.

Light choux pastries filled with lemon cream Recipe - Recipe Image

Ingredients You’ll Need

Let’s gather up the simple, key players for these pastries. While each ingredient is easy to find, each brings something essential: from crunch and flavor to creaminess or that gorgeous bright yellow hue.

Graham cracker crumbs: These give your base a familiar, delightfully crunchy texture and a mild, toasty flavor.
Melted butter: The magical glue for your crumbs, ensuring the crust holds together perfectly.
Sugar: Just a touch to balance flavors and add a little sweetness to the crust.
Heavy whipping cream: This will whip up to light, fluffy peaks, providing the creamy body of your lemon mousse.
Lemon Greek yogurt (or lemon curd mixed with whipped cream): Adds tanginess and a velvety consistency to the filling.
Powdered sugar: Dissolves quickly and adds just the right amount of sweetness to your mousse.
Lemon extract: Enhances that bright, citrusy punch in every bite.
Lemon curd: The star in the center – tangy, rich, and intensely lemony.
White chocolate or yellow candy melts: Forms a smooth shell to encase your pastry – white chocolate sounds fancy but both options work equally well.
Yellow food coloring (if using white chocolate): Gives your shells a sunny, cheerful look that echoes the lemon inside.

How to Make Light choux pastries filled with lemon cream

Step 1: Prepare the Graham Cracker Crust

Begin by combining graham cracker crumbs, the melted butter, and sugar in a small bowl. Stir until all the crumbs are coated and the mixture looks like wet sand. Gently press a layer of this mixture into the bottom of your molds to create an even crust – you want a firm base, but not too thick. Slide the molds into the freezer for 10 minutes so the crust sets up nicely before you fill the rest.

Step 2: Make the Lemon Mousse

Using a chilled bowl and beaters, whip your heavy cream until soft peaks form. The goal is a light and airy texture. Fold in the lemon Greek yogurt (or your mix of lemon curd and whipped cream), the powdered sugar, and the lemon extract. Be gentle to keep that mousse light. Pop the bowl in the fridge for 10 to 15 minutes to firm it up ever so slightly while you prep the next component.

Step 3: Create the Chocolate or Candy Shell

Melt your white chocolate or yellow candy melts gently, using short bursts in the microwave or over a hot water bath. If you’re using white chocolate, add a little yellow food coloring to capture that lemony sunshine. Use a spoon or pastry brush to coat the inside of each mold cavity evenly. Make sure the layer is thick enough to hold the filling, but not so thick that it overwhelms it. Return the molds to the fridge until the shells are set and glossy.

Step 4: Fill with Lemon Cream and Lemon Curd

Once your shells are firm, transfer the lemon mousse into a piping bag (or use a spoon) and pipe a layer into each shell, filling them about halfway. Drop a pea-sized dollop of lemon curd right into the center – this is the surprise burst of citrus everyone will love. Top with another layer of mousse to fill the mold but don’t overfill; you’ll need room for the crust cap.

Step 5: Seal with Crust and Freeze

Take your reserved graham crusts straight from the freezer and place them over the filled molds, pressing very gently to form a sealed base. Now, pop the whole tray into the freezer for a minimum of four hours, or overnight if you can wait that long. This step is crucial to ensure the pastries unmold like a dream while staying light and creamy inside.

Step 6: Unmold and Serve

When you’re ready to enjoy, gently unmold your light choux pastries filled with lemon cream and let them sit at room temperature for about 10 to 15 minutes. This short thaw not only brings out all the creamy, tart flavors, but also softens them just enough for that signature melt-in-your-mouth experience.

How to Serve Light choux pastries filled with lemon cream

Garnishes

Garnishing is where you can really show off your personality! Try a sprinkle of finely grated lemon zest for a burst of color and aroma, a few fresh berries for contrast, or tiny edible flowers for a whimsical touch. A drizzle of fresh lemon curd over the top never goes amiss and emphasizes the zesty flavors of these light choux pastries filled with lemon cream.

Side Dishes

For a springtime afternoon tea or brunch, these pastries pair beautifully with simple sides like fresh strawberries, a lightly sweetened berry salad, or crisp shortbread cookies. If you’re feeling extra fancy, serve them alongside a tart lemon sorbet or a dollop of crème fraîche for added richness.

Creative Ways to Present

Elevate your dessert platter by placing each pastry on a tiny paper doily or colorful plate, then top with a twist of candied lemon or gold leaf. For parties, display light choux pastries filled with lemon cream in individual cupcake wrappers or as part of a tiered dessert stand for a dramatic reveal. You can even package them in pretty boxes for a memorable homemade gift!

Make Ahead and Storage

Storing Leftovers

Store any leftover pastries in an airtight container in the fridge. They keep beautifully for up to three days without losing their lovely texture, though the crust may soften a touch. Try to avoid piling them on top of one another to keep the shells pristine.

Freezing

These pastries are an ideal make-ahead dessert. Once set, keep them tightly covered and frozen for up to a month. Thaw them in the fridge for a few hours or at room temperature for about 15 minutes before serving to get that signature creamy bite.

Reheating

These treats don’t need reheating; in fact, serving them slightly chilled is part of their charm. If you’ve frozen them, just allow them to thaw gently as noted above. Warming is not recommended, as it may cause the chocolate shell to soften too much or crack.

FAQs

Can I use store-bought lemon curd for the filling?

Absolutely! Store-bought lemon curd works beautifully and saves tons of time. If you’re feeling adventurous, homemade is always a treat, but don’t hesitate to use your favorite brand or whatever’s handy in the pantry.

What molds work best for making light choux pastries filled with lemon cream?

Silicone molds are your best friend here, as they make unmolding a breeze and ensure the pastries keep their shape. You can use classic dome shapes, mini muffin tin liners, or even small sphere molds for a modern twist.

Can I make these light choux pastries filled with lemon cream ahead of time?

Yes! In fact, making them ahead lets the flavors meld and saves you precious party-prep time. Simply keep them frozen and thaw shortly before serving.

Is there a way to make these gluten-free?

Definitely! Swap the standard graham crackers with a gluten-free version or use finely ground gluten-free cookies for the crust. The rest of the recipe is already gluten-free—just one more reason to love it.

Do I have to use yellow food coloring?

Not at all! The coloring is purely for presentation. If you prefer a more natural look, skip it and enjoy the creamy white shells or use naturally tinted candy melts for a soft pastel effect.

Final Thoughts

I can’t recommend these light choux pastries filled with lemon cream enough—they’re the dessert that never fails to spark smiles and compliments. Whether you’re bringing them to a celebration or just sharing a sunny afternoon treat, they’re bound to become a favorite in your baking repertoire. So grab your ingredients and get ready for a little citrus magic in every bite!