If you’re dreaming of an elegant dessert that bursts with bright, zesty flavor and looks impressive on any table, these light choux pastries filled with lemon cream are destined to be your new obsession. Crisp yet delicate shells cradle a velvety lemon filling atop a buttery graham crust, all wrapped in a featherlight coating of white chocolate. Every bite feels like sunshine—pure, tangy, creamy, and completely irresistible. Whether it’s afternoon tea, a spring brunch, or any celebration that calls for a showstopper, this recipe is the ultimate treat to share.

Light choux pastries filled with lemon cream Recipe - Recipe Image

Ingredients You’ll Need

The magic of light choux pastries filled with lemon cream comes together with just a few thoughtful ingredients. Each plays a crucial role, from the tangy lemon notes to the smooth white chocolate shell, delivering that perfect harmony of flavors and textures.

Graham cracker crumbs: These form a sweet, toasty base that gives a delightful crunch and classic dessert vibe.
Melted butter: The key to binding graham crumbs together for a sturdy, flavorful crust.
Sugar: A touch of sweetness in the crust balances the tart lemon cream.
Heavy whipping cream: Whipped to soft peaks, it’s the secret behind ultra-light, airy filling.
Lemon Greek yogurt (or lemon curd mixed with whipped cream): Adds tang, body, and scrumptious citrus flavor to the mousse.
Powdered sugar: Blends seamlessly for just-right sweetness in the creamy lemon filling.
Lemon extract: Intensifies the sunny lemon aroma and taste.
Lemon curd: A concentrated pocket of lemony goodness right in the center for that wow factor.
White chocolate or yellow candy melts: They form the delicate coating and can be easily tinted for a sunny pop of color.
Yellow food coloring (if using white chocolate): Brings a cheerful, lemony look to your pastries.

How to Make Light choux pastries filled with lemon cream

Step 1: Prepare the Graham Crust Base

Start by combining your graham cracker crumbs, melted butter, and sugar in a small bowl. Mix thoroughly until the texture resembles wet sand—this ensures every crumb is coated perfectly. Press this mixture firmly into the bottom of each mold cavity, creating a 1/4-inch crust layer. Pop the molds in the freezer for 10 minutes so the base sets up nice and firm.

Step 2: Whip Up the Lemon Cream

Whip the heavy cream until soft peaks form, keeping things light and fluffy rather than stiff. Gently fold in the lemon Greek yogurt (or your lemon curd and whipped cream mixture), along with powdered sugar and that citrusy lemon extract. Chill this dreamy filling in the fridge for 10–15 minutes—it makes piping so much easier and the flavor even brighter.

Step 3: Coat Your Molds With Chocolate

Melt your white chocolate or yellow candy melts using either a double boiler or a microwave in 30-second bursts. Add yellow food coloring if you’re going for a festive lemon look. Using a spoon or a pastry brush, coat the inside of each silicone mold cavity evenly. Chill the molds until the chocolate hardens—this will be your delicate, shattering shell.

Step 4: Assemble the Light Choux Pastries Filled With Lemon Cream

Pipe the chilled lemon mousse halfway up into each mold cavity, spreading it evenly to avoid gaps. Drop a tiny spoonful of lemon curd in the center for an intense pop of flavor, then cover with more mousse until the cavity is level.

Step 5: Seal and Freeze

Finally, top each filled mold with a disc of the frozen graham crust, pressing gently to form a sealed “base.” Once everything is assembled, place the molds in the freezer for at least four hours, or until the pastries are fully set and holding their shape.

Step 6: Unmold and Serve

When you’re ready to serve, carefully unmold your light choux pastries filled with lemon cream. Let them thaw for 10 to 15 minutes for the optimum creamy texture and flavor—then get ready for amazed faces all around!

How to Serve Light choux pastries filled with lemon cream

Garnishes

To bring out the best in your light choux pastries filled with lemon cream, finish them with fresh zest from a lemon, a few berries, or even edible flowers for a burst of color. A light dusting of powdered sugar can add a pretty, snow-like finish that’s as elegant as it is simple.

Side Dishes

These pastries shine brightest on a dessert platter with contrasting flavors and textures. Offer them alongside a platter of fresh strawberries, a small bowl of pistachios, or even a scoop of raspberry sorbet to cut the richness and complement the citrusy notes perfectly.

Creative Ways to Present

Get playful by arranging your light choux pastries filled with lemon cream on a tiered stand at brunch or tea, nestling each pastry into a mini cupcake liner, or serving them with colorful spoons and tiny flags. For spring parties, try scattering edible flower petals or candied lemon slices across the plate for extra flair.

Make Ahead and Storage

Storing Leftovers

Keep leftover light choux pastries filled with lemon cream in an airtight container in the refrigerator. They’ll stay fresh and delightfully creamy for up to three days, so you can sneak a treat whenever you need a citrusy pick-me-up.

Freezing

Want to plan ahead? Freeze assembled, unmolded pastries for up to two months. Just make sure they’re well-sealed to prevent freezer burn and retain their perfect texture. Thaw in the fridge overnight before serving, and they’ll taste just as fresh as the day you made them.

Reheating

These pastries are best enjoyed chilled, not heated, to preserve their light mousse and crisp shell. If you prefer them slightly warmer, simply let them sit at room temperature for about 20–30 minutes before serving.

FAQs

Can I make these pastries without a silicone mold?

Absolutely! You can create freeform versions by spreading the chocolate in muffin tins lined with parchment, or even in small dessert cups for a pretty layered effect.

Can I substitute another yogurt or curd flavor?

Definitely—lime or orange Greek yogurt and curd work beautifully, bringing a similar zingy brightness with a twist. Just make sure to adjust the extract to match your chosen citrus fruit.

Is it possible to use milk or dark chocolate instead of white chocolate?

Of course! The results will look and taste slightly different, but both milk and dark chocolate make wonderful, richer-tasting shells that pair well with the tangy filling.

Do I need to thaw the pastries before eating?

Yes, for the creamiest filling and most satisfying texture, let your light choux pastries filled with lemon cream thaw for about 10–15 minutes before serving—this gives the mousse time to soften just right.

Can I make these pastries gluten-free?

Yes! Simply use gluten-free graham crackers or your favorite gluten-free cookie for the crust, and these pastries will become a fantastic gluten-free treat you can share with everyone.

Final Thoughts

Give yourself the pleasure of a little lemon luxury with these light choux pastries filled with lemon cream. They’re as delightful to make as they are to eat, and guaranteed to brighten any gathering or ordinary day. I truly hope you give these a try—let each bite whisk you away to dessert heaven!