These light choux pastries filled with lemon cream are a delightful treat I love to make when I want something both airy and indulgent. The crisp pastry shells hold a tangy, creamy lemon filling that’s balanced with just the right amount of sweetness. They look elegant yet feel fun and bright, perfect for spring gatherings, afternoon tea, or simply treating myself.

Why You’ll Love This Recipe

I like that these pastries combine the richness of cream with the freshness of lemon. The filling is creamy, tangy, and not too heavy, making each bite refreshing. I also enjoy how versatile this recipe is I can decorate them beautifully for special occasions, or keep them simple when I just want a quick, elegant dessert.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)
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)

Directions

I begin by preparing the pastry shells, baking them until they’re golden and crisp.
I mix the graham cracker crumbs, melted butter, and sugar together, pressing the mixture lightly into the bottom of the pastries or using it as a decorative base.
In a bowl, I whip the heavy cream with powdered sugar until soft peaks form.
I fold in the lemon Greek yogurt, lemon curd, and lemon extract, creating a smooth, tangy filling.
I carefully pipe the lemon cream mixture into the cooled pastry shells.
To decorate, I melt the white chocolate or candy melts. If using white chocolate, I tint it with yellow food coloring for a vibrant finish.
I drizzle or dip the pastries with the melted coating and let them set before serving.

Servings and Timing

This recipe makes about 12 choux pastries and takes roughly 1 hour total, including baking, preparing the filling, and decorating.

Variations

Sometimes I use orange or lime curd instead of lemon for a different citrus flavor. If I want extra richness, I fold in mascarpone cheese with the cream. For a lighter version, I skip the candy melt decoration and just dust the pastries with powdered sugar. I also like making mini versions for parties or bite-sized dessert platters.

Storage/Reheating

I store these pastries in the refrigerator in an airtight container for up to 2 days. To keep the shells crisp, I fill them just before serving. The unfilled pastry shells can be stored at room temperature in an airtight container for up to 3 days or frozen for up to a month. I don’t reheat them once filled since the cream is best served chilled.

FAQs

Can I make the pastry shells ahead of time?

Yes, I bake them in advance and keep them unfilled until I’m ready to serve.

Can I use store-bought lemon curd?

Absolutely, I often do when I want to save time.

What’s the best way to pipe the cream into the pastries?

I like using a piping bag with a small round tip for easy filling.

Can I make these without the chocolate coating?

Yes, I sometimes just dust them with powdered sugar instead.

How do I keep the pastry shells from getting soggy?

I always fill them just before serving to keep the shells crisp.

Can I make these without lemon extract?

Yes, I rely on lemon curd and lemon yogurt for flavor, but the extract boosts the citrusy taste.

What if I can’t find lemon Greek yogurt?

I mix plain Greek yogurt with lemon curd for a similar flavor.

Can I freeze filled choux pastries?

I don’t recommend freezing them filled, but empty shells freeze very well.

How can I make the filling less tangy?

I add a little extra powdered sugar or fold in more whipped cream.

Can I make mini versions of this dessert?

Yes, I love making bite-sized pastries for parties—they’re easier to serve and fun to eat.

Conclusion

These light choux pastries filled with lemon cream are one of my favorite desserts when I want something that looks impressive but feels refreshing. I love the way the crisp shells pair with the tangy, creamy filling and how easily I can customize them with different decorations or citrus flavors. They’re a perfect balance of elegance and flavor in every bite.