Lemon Cream Puffs
Light, Airy Pastries Filled with Bright Lemon Cream
Lemon Cream Puffs are the kind of dessert that instantly elevates any table. Delicate, golden choux pastry shells puff dramatically in the oven, creating hollow centers just waiting to be filled with a silky, citrus-kissed cream. The contrast is irresistible: crisp on the outside, cloud-soft on the inside, with a filling that’s refreshing, smooth, and perfectly balanced between sweet and tangy.
These pastries feel luxurious and bakery-worthy, yet they’re made with simple ingredients and straightforward steps. Lemon cream puffs are perfect for spring celebrations, holiday dessert tables, bridal showers, afternoon tea, or whenever you want a dessert that looks impressive without being heavy.
What truly sets lemon cream puffs apart is their versatility. Dress them up with powdered sugar, glaze them lightly, or serve them plain — they’re elegant no matter how you present them.
Why Lemon Cream Puffs Are Always a Crowd-Pleaser
- Bright, fresh lemon flavor that isn’t overpowering
- Light and airy texture — never dense or heavy
- Perfect for parties, holidays, and special occasions
- Individual portions that look elegant on dessert trays
- Can be filled just before serving for maximum freshness
They’re especially loved after rich meals, because the lemon cream cleanses the palate and leaves everyone wanting “just one more.”
Ingredients
For the Choux Pastry
- ½ cup water
- ½ cup whole milk
- ½ cup unsalted butter
- 1 cup all-purpose flour
- 4 large eggs
- ¼ teaspoon salt
For the Lemon Cream Filling
- 1 cup heavy whipping cream
- ½ cup lemon curd
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Optional Garnish
- Powdered sugar
- Lemon zest
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a saucepan, combine water, milk, butter, and salt. Bring to a rolling boil.
- Reduce heat to low and add flour all at once, stirring vigorously until a smooth dough forms and pulls away from the sides of the pan.
- Remove from heat and let the dough cool for 3–5 minutes.
- Add eggs one at a time, mixing well after each addition, until the dough is smooth, glossy, and pipeable.
- Spoon or pipe small mounds of dough onto the prepared baking sheet, spacing them apart.
- Bake for 25–30 minutes until puffed, golden, and crisp. Do not open the oven during baking.
- Remove from oven and let cool completely on a wire rack.
- In a bowl, whip heavy cream, powdered sugar, and vanilla until soft peaks form.
- Gently fold in lemon curd until smooth and fluffy.
- Slice or poke each cream puff and fill generously with lemon cream.
- Dust with powdered sugar or garnish with lemon zest before serving.
Texture & Flavor Notes
- Shells: Light, crisp, and hollow
- Filling: Creamy, silky, and citrus-forward
- Sweetness: Balanced — not too sweet
- Best Served: The same day they’re filled
Make-Ahead & Storage Tips
- Bake shells up to 2 days ahead and store airtight
- Fill just before serving for best texture
- Filled puffs can be refrigerated up to 24 hours
- Unfilled shells freeze well for up to 1 month
Lemon Cream Puffs
Ingredients
Equipment
Method
- Preheat oven to 400°F (200°C) and line baking sheet with parchment paper.
- Boil water, milk, butter, and salt, then stir in flour until dough forms.
- Cool slightly, then add eggs one at a time until smooth.
- Pipe dough onto baking sheet and bake until puffed and golden.
- Whip cream with powdered sugar and fold in lemon curd.
- Fill cooled puffs with lemon cream and serve.
