Lemon Cream Puffs

Why You’ll Love This Recipe

These cream puffs strike the perfect balance between light pastry and rich, citrusy filling. The contrast between the crisp pastry shell and the smooth, tangy lemon cream makes them incredibly satisfying. They can be made ahead, filled just before serving, and even customized with toppings like powdered sugar or a lemon glaze. Beautiful to look at and even better to eat, these are a refreshing twist on classic cream puffs.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the choux pastry (pâte à choux):

• All-purpose flour
• Water
• Unsalted butter
• Eggs
• Salt

For the lemon cream filling:

• Lemon juice (freshly squeezed)
• Lemon zest
• Egg yolks
• Granulated sugar
• Cornstarch
• Unsalted butter
• Heavy cream (for folding into the lemon curd to create mousse-like texture)
• Vanilla extract (optional)

Optional toppings:

• Powdered sugar
• Lemon glaze
• Whipped cream

Directions

Make the choux pastry:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a saucepan, combine water, butter, and salt. Bring to a boil, then remove from heat and stir in flour all at once.
3. Return to heat and stir until the mixture forms a ball and pulls away from the sides of the pan (1–2 minutes).
4. Let cool for 5 minutes, then beat in eggs one at a time until smooth and glossy.
5. Spoon or pipe small mounds onto the baking sheet, spacing them apart.
6. Bake for 20–25 minutes, or until puffed and golden. Turn off the oven, crack the door, and let puffs cool gradually for 10 minutes. Then transfer to a wire rack to cool completely.

Make the lemon cream filling:

1. In a saucepan, whisk together lemon juice, zest, sugar, cornstarch, and egg yolks. Cook over medium heat, stirring constantly until thickened.
2. Remove from heat and stir in butter until smooth. Let cool completely.
3. In a separate bowl, whip heavy cream to stiff peaks and gently fold it into the cooled lemon curd to create a light, mousse-like filling.

Assemble the cream puffs:

1. Once the puffs are cool, slice them in half or poke a hole in the bottom.
2. Fill with lemon cream using a piping bag or spoon.
3. Dust with powdered sugar or drizzle with lemon glaze before serving.

Servings and timing

This recipe makes approximately 20–24 cream puffs.
Prep time: 30 minutes
Cook time: 25 minutes
Cooling + filling: 1 hour
Total time: 1 hour 55 minutes

Variations

• Lemon-raspberry cream: Fold in mashed fresh raspberries for a fruity twist.
• Lemon-lavender: Add a hint of culinary lavender to the cream for a floral note.
• Mini puffs: Make smaller puffs for bite-sized party treats.
• Chocolate-drizzled: Drizzle with white or dark chocolate for a decorative touch.
• Use pastry cream: Mix lemon curd with vanilla pastry cream for extra richness.

Storage/Reheating

Unfilled cream puffs can be stored in an airtight container at room temperature for up to 2 days or frozen for up to 2 months.
Filled cream puffs should be kept refrigerated and are best enjoyed within 24 hours.
To refresh the shells before filling, reheat in a 300°F (150°C) oven for 5 minutes to restore crispness.

FAQs

Can I make the cream puffs ahead of time?

Yes, you can bake the shells in advance and freeze or store them until ready to fill.

Can I use store-bought lemon curd?

Absolutely. It saves time and still creates a delicious filling when folded with whipped cream.

How do I keep the cream puffs from deflating?

Avoid opening the oven door during baking. Let them cool slowly with the oven door cracked open.

Can I fill these with other flavors?

Yes! Vanilla, chocolate, or berry creams also work well with the choux shells.

How do I pipe the dough evenly?

Use a piping bag fitted with a round tip, and keep each mound the same size to ensure even baking.

Can I make these dairy-free?

Use plant-based butter and whipped coconut cream instead of dairy cream and butter.

Do I have to use cornstarch in the lemon filling?

Cornstarch helps thicken the curd. You can substitute it with flour, but use slightly more and cook a bit longer.

Can I make larger cream puffs?

Yes, but increase the baking time by 5–10 minutes and check for doneness.

What if I don’t have a piping bag?

You can use a zip-top bag with a corner cut off, or simply spoon the filling into the puffs.

How do I keep the shells crisp?

Fill them just before serving and store unfilled shells in an airtight container in a cool, dry place.

Conclusion

Lemon Cream Puffs are a stunning and delicious dessert that brings together the lightness of choux pastry with the bold, sunny flavor of lemon. Perfectly balanced, easy to make, and endlessly adaptable, they’re a go-to recipe for when you want something elegant yet approachable. Whether you’re hosting or indulging, these puffs are sure to impress.

Lemon Cream Puffs

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Lemon Cream Puffs are light, airy choux pastry shells filled with a silky lemon cream made from fresh lemon curd and whipped cream. These elegant, bite-sized treats are perfect for springtime celebrations, tea parties, or as a refreshing citrus dessert any time of year.

• Author: Laura
• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Total Time: 1 hour 55 minutes
• Yield: 20–24 cream puffs
• Category: Dessert
• Method: Baking + Stovetop
• Cuisine: French-inspired
• Diet: Vegetarian

Ingredients

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Instructions

**Make the Choux Pastry:**,1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.,2. In a medium saucepan, combine water, butter, and salt. Bring to a boil.,3. Remove from heat, add flour all at once, and stir vigorously.,4. Return to heat and cook for 1–2 minutes, stirring constantly, until dough pulls away from sides.,5. Cool for 5 minutes. Beat in eggs one at a time until dough is smooth and glossy.,6. Pipe or spoon small mounds onto prepared baking sheet.,7. Bake for 20–25 minutes, until puffed and golden. Turn off oven, crack door, and let cool for 10 minutes. Transfer to a wire rack.,**Make the Lemon Cream Filling:**,1. In a saucepan, whisk lemon juice, zest, sugar, cornstarch, and egg yolks.,2. Cook over medium heat, stirring constantly, until thickened (about 5–7 minutes).,3. Remove from heat and stir in butter. Cool completely.,4. Whip cream to stiff peaks. Fold into cooled lemon curd to make mousse-like filling.,**Assemble Cream Puffs:**,1. Slice puffs in half or poke a hole in the bottom.,2. Pipe or spoon in lemon cream.,3. Dust with powdered sugar or glaze before serving.

Notes

Avoid opening the oven door early; this can deflate the puffs.,Use store-bought lemon curd to save time.,Fill puffs just before serving to maintain crisp shells.,Store unfilled puffs in an airtight container at room temperature or freeze.

Nutrition

• Serving Size: 1 cream puff
• Calories: 120
• Sugar: 7g
• Sodium: 45mg
• Fat: 8g
• Saturated Fat: 5g
• Unsaturated Fat: undefined
• Trans Fat: undefined
• Carbohydrates: 10g
• Fiber: undefined
• Protein: 2g
• Cholesterol: 55mg