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White Chocolate and Lemon Filled Easter Eggs in egg cups

White Chocolate and Lemon Filled Easter Eggs

  • Author: Kate
  • Prep Time: 15 minutes
  • Total Time: 2 hours and 15 minutes
  • Yield: 6 servings 1x
  • Category: dessert
  • Method: no bake
  • Cuisine: American


An easy and festive Easter treat – chocolate eggs filled with a whipped white chocolate filling and a dollop of lemon curd as the “yolk”!



  • hollow chocolate eggs (see note)
  • 1/2 cup white chocolate chips
  • 1/2 cup heavy whipping cream
  • 23 drops lemon extract, or other extract of your choice (vanilla, coconut, etc.)
  • 3 tablespoons lemon curd (store-bought or homemade)
  • pinch salt


  1. Place the heavy whipping cream into a small microwave-safe bowl. Microwave on high for 60 seconds.
  2. Add the white chocolate chips to the hot heavy cream. Let sit for 2 minutes, then add the lemon extract and a pinch of salt. Whisk thoroughly until the mixture is smooth. If the chocolate isn’t fully melted even after whisking thoroughly, microwave for an additional 10 seconds and whisk again.
  3. Cover the bowl and place in the refrigerator until the ganache is chilled, about 2 hours. The ganache can also be kept in the fridge for 3 – 4 days until ready to use.
  4. When you are ready to serve the eggs, carefully cut off the tops of each egg about 1/3 of the way down. (See the blog post section “How to cut the tops off chocolate eggs” for some helpful tips.) Either save the chocolate tops to add on top of the finished eggs, or just eat them! 
  5. Remove the white chocolate ganache from the refrigerator. With an electric hand mixer, beat the mixture on medium speed until thickened and fluffy, about 1 minute. Stop as soon as the mixture thickens, do not overmix!
  6. Using a pastry bag fitted with a small tip, or a zip top bag with a small hole cut in the corner, pipe a small amount of the lemon curd into the bottom of each egg. (Alternatively, you can add the lemon curd to the eggs using a small spoon.)
  7. Using a separate pastry bag (or zip top bag) fitted with a medium-sized star tip, pipe the white chocolate ganache on top of the lemon curd, filling each egg. (Or, add the ganache to each egg using a small spoon.) Top each egg with the reserved chocolate tops (optional). Serve immediately. 


You can use either large or small chocolate eggs, as long as they are hollow. This recipe will fill either 6 large chocolate eggs (roughly the size of a regular chicken egg), or 16 – 18 smaller chocolate eggs (2 inches in length).

Keywords: Easter dessert, easy Easter dessert, filled chocolate eggs, filled Easter eggs