Description
This recipe features delightfully light and airy choux pastries filled with a tangy lemon cream, combining the crispness of graham cracker crust with a luscious blend of lemon Greek yogurt, homemade lemon curd, and whipped heavy cream, topped with melted white chocolate for an indulgent yet refreshing dessert.
Ingredients
Scale
Crust
- 2 cups Graham crackers (Crushed)
- 1/2 cup Butter (Melted)
- 1/4 cup Sugar
Filling
- 1 cup Heavy cream (Whipped)
- 1 cup Lemon Greek yogurt
- 1/2 cup Lemon curd (Homemade preferred)
Topping
- 8 oz White chocolate (Melted)
- 2 drops Yellow food coloring (Optional)
Instructions
- Prepare the crust: In a mixing bowl, combine the crushed graham crackers, melted butter, and sugar. Mix thoroughly until the mixture resembles wet sand and holds shape when pressed.
- Form the choux pastries: Using the crust mixture, press small portions into molds or a tray to create the base and shell for the pastries. Chill in the refrigerator for at least 15 minutes to firm up.
- Create the lemon cream filling: In a separate bowl, gently fold together the whipped heavy cream, lemon Greek yogurt, and lemon curd until well combined and smooth.
- Fill the pastries: Once the crust shells have firmed, spoon or pipe the lemon cream filling into each choux pastry shell, filling them generously.
- Prepare the topping: Melt the white chocolate and add the yellow food coloring, if using, to give a soft lemon hue. Drizzle or spread the colored white chocolate over the filled pastries.
- Chill and serve: Refrigerate the filled and topped pastries for an additional 30 minutes to allow flavors to meld and chocolate to set. Serve chilled for the best texture and taste experience.
Notes
- You can substitute store-bought lemon curd if homemade is not available.
- Use cold heavy cream and whip to soft peaks for best filling texture.
- For a stronger lemon flavor, add a teaspoon of lemon zest to the filling mixture.
- These pastries are best eaten within 2 days and should be stored refrigerated.
