Description
A light, no-bake dessert filled with a creamy lemon mixture, perfect for summer gatherings.
Ingredients
- 1/2 cup graham cracker crumbs
- 2 tbsp melted butter
- 1 tbsp sugar
- 1/2 cup heavy whipping cream
- 1/2 cup lemon Greek yogurt (or lemon curd mixed with whipped cream)
- 1 tbsp powdered sugar
- 1/2 tsp lemon extract
- 1/4 cup lemon curd
- 1 1/2 cups white chocolate or yellow candy melts
- Yellow food coloring (if using white chocolate)
Instructions
- Prepare the Graham Crust: In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar. Stir until moistened and press into the bottom of your mold cavities to form a crust. Freeze for about 10 minutes to set.
- Whip the Cream: Whip the heavy cream to soft peaks, then gently fold in the lemon Greek yogurt, powdered sugar, and lemon extract. Chill for 10-15 minutes.
- Melt the Chocolate: Melt white chocolate or yellow candy melts in a microwave-safe bowl, stirring every 30 seconds until smooth. Add yellow food coloring if using white chocolate.
- Coat Your Mold: Use a spoon or pastry brush to coat the inside of each mold cavity with melted chocolate and chill until set.
- Fill the Molds: Pipe the creamy lemon mixture into each mold halfway, add lemon curd into the center, then top off with more lemon mousse.
- Seal and Freeze: Seal each puff with the graham cracker crust base and freeze for at least 240 minutes until fully set.
- Serve and Enjoy: Un-mold the puffs and let thaw for 10-15 minutes before serving.
Notes
Dust with powdered sugar before serving. Garnish with lemon slices or mint for added freshness.