Light Choux Pastries Filled with Lemon Cream: The Perfect Citrus Treat

Delightful light choux pastries filled with lemon cream bring a refreshing citrusy burst to any gathering.

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Prep Time 30

Chilling Time 1

Total Time 1 30

Servings: 12 pastries

Course: Dessert

Cuisine: American

Calories: 180

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Graham Cracker Crust

1.5 cups crushed graham crackers or substitute with shortbread for richer flavor
0.5 cups melted butter ensure it's at room temperature

For the Lemon Mousse

1 cup lemon Greek yogurt use full-fat for best texture
1 cup heavy whipping cream whip to soft peaks
0.5 cups lemon curd homemade is preferred
0.25 cups powdered sugar adjust to taste

For the Chocolate Shell

6 ounces white chocolate can tint with oil-based yellow food coloring

Equipment

Medium Bowl
large mixing bowl
Silicone molds
Electric Mixer
offset spatula
microwave-safe bowl

Method

Step-by-Step Instructions

Prepare the Graham Cracker Crust: Mix the graham crackers and melted butter, press into molds, and chill for 30 minutes.
Make the Lemon Mousse: Whip the heavy cream, fold in Greek yogurt and lemon curd until smooth and creamy.
Fill the Molds: Spoon the mousse into the crusts, smooth the surface, and return to refrigerator for 30-60 minutes.
Add the Shell: Melt the white chocolate, dip each dessert in it, and chill for 20 minutes.
Serve the Pastries: Unmold and serve chilled, optionally garnished with fresh berries or mint leaves.

Nutrition

Serving: 1pastryCalories: 180kcalCarbohydrates: 20gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 70mgPotassium: 120mgFiber: 0.5gSugar: 8gVitamin A: 200IUVitamin C: 5mgCalcium: 40mgIron: 0.5mg

Notes

These light choux pastries are best served chilled and can be made in advance for gatherings. Experiment with different citrus flavors for variety.

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