Light and whipped lemon cream encased in a glossy lemon-shaped shell, with a tart lemon curd core and buttery crust base for a show-stopping treat.

Scale

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

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)

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1. Mix graham cracker crumbs, melted butter, and sugar. Press into the bottom of your mold cavities. Freeze for 10 minutes.

2. Whip heavy cream to soft peaks. Fold in lemon yogurt, powdered sugar, and lemon extract. Chill 10–15 minutes.

3. Melt the white chocolate or candy melts. Add yellow food coloring if needed. Coat mold cavities. Chill until set.

4. Pipe mousse halfway. Add lemon curd to center. Top with more mousse.

5. Seal with crust base.

6. Freeze at least 4 hours.

7. Unmold and thaw 10–15 minutes before serving.

Use cone or tree-shaped silicone mold for swirl design.

Add extra lemon extract for stronger tartness.

Store in freezer and thaw as needed.