Light and Airy Lemon Cream Puffs
Delightfully light and infused with vibrant citrus notes, Lemon Cream Puffs epitomize the essence of springtime indulgence.
Encasing a rich lemon cream filling within delicate pastry shells, they offer a harmonious blend of decadence and freshness.
Be sure to check out our other dessert recipes, too!
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Whether enjoyed at a leisurely brunch or as a refined dessert, lemon cream puffs’ crisp exterior and tangy interior are a crowd-pleaser for any occasion, made even better by how surprisingly simple they are to make – perfect for bakers of all skill levels.
The Origin of Cream Puffs
Lemon cream puffs are a delicious pastry that has been enjoyed for many years.
The origin of cream puffs can be traced back to the Renaissance period in France, where they were first made by a chef named Pantanelli.
These early cream puffs were filled with a sweet cream filling and were called “choux à la crème.”
Over time, variations of the cream puff recipe were created, including the addition of different flavors to the filling.
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Today, there are many variations of the lemon cream puff recipe, with some chefs adding additional ingredients such as fresh berries or whipped cream to the filling to create a more complex flavor profile.
The history of lemon cream puffs is a testament to the creativity and innovation of pastry chefs throughout the ages, and their enduring popularity is a testament to their deliciousness.
Lemon Cream Puff Ingredients:
For full ingredient measurements, scroll on down to the lemon cream puffs recipe card. And a special thanks for this recipe from Culinary.net.
- water
- butter, cubed
- all-purpose flour
- eggs
Lemon Filling:
- egg
- sugar
- lemon juice
- butter
- heavy whipping cream
- sugar
- powdered Sugar
How to Make Lemon Cream Puffs
Step 1: Begin by preheating the oven to 400°F. In a sizable saucepan, bring water and butter to a rolling boil. Swiftly stir in flour until a cohesive, smooth ball forms, then remove from heat and let it sit for 5 minutes.
Step 2: Add eggs one by one, ensuring thorough mixing after each addition until the mixture attains a seamless texture.
Step 3: Line a baking sheet with parchment paper, brushing it lightly with water. Using a piping bag filled with the pastry dough, pipe circular swirls onto the prepared parchment paper, leaving about 3 inches of space between each.
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Step 4: Bake for 30-35 minutes until the puffs are beautifully golden. Once baked, transfer them to wire racks to cool.
Step 5: For the filling, combine beaten egg, sugar, lemon juice, and butter in a small, sturdy saucepan. Cook and stir over medium heat until the mixture thickens enough to coat the back of a spoon.
Step 6: Once thickened, transfer the filling to a small bowl and refrigerate until it partially sets. Whisk it once more to ensure all ingredients are thoroughly incorporated.
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Step 7: In a large bowl, whip the cream and sugar until stiff peaks form, then gently fold in the lemon mixture.
Step 8: Using a pastry bag, pipe the lemon filling onto the pastry bottoms, then cap them with the pastry tops. Dust with powdered sugar for the finishing touch.
More Lemon Recipes
Craving even more lemon tartness with sweet?
- Glazed Lemon Cookies
- Blueberry Zucchini Cake with Lemon Buttercream
- Easy Lemon Bars
- Italian Lemon Cookies
- Lemon Cheesecake
- Lemon Basil Cupcakes
- Lemon Cookies
Lemon Cream Puffs Recipe
Light, airy and bursting with citrusy flavor, Lemon Cream Puffs are the perfect springtime dessert or brunch treat. Each delicate pastry shell is filled with a luscious lemon cream filling, creating a dessert that's both indulgent and refreshing.
Ingredients
- 1/2 cup water
- 1/4 cup butter, cubed
- 1/2 cup all-purpose flour
- 2 Eggs
Lemon Filling
- 1 egg, beaten
- 1/3 cup sugar
- 3 tablespoons lemon juice
- 2 tablespoons butter, cubed
- 1 cup heavy whipping cream
- 2 teaspoons sugar
- Powdered Sugar
Instructions
- Preheat oven to 400°. In a large saucepan, bring water and butter to a boil. Add flour all at once, stirring until a smooth ball forms. Remove from heat; let stand 5 minutes.
- Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth.
- Line baking sheet with parchment paper. Brush water over parchment paper. Fill piping bags with pastry dough and pipe circle swirls 3 inches apart.
- Bake 30-35 minutes or until golden brown. Remove to wire racks.
- For filling, in a small heavy saucepan, combine beaten egg, sugar, lemon juice and butter. Slowly cook and stir over medium heat until mixture is thick enough to coat the back of a spoon.
- Transfer to a small bowl; refrigerate until partially set. Whisk again to make sure ingredients are mixed well.
- In a large bowl, beat whipped cream and sugar until stiff peaks form; fold in lemon mixture.
- Fill pastry bag with lemon filling. Split pastry puffs. Pipe lemon filling onto pastry bottoms, replace pastry tops. Dust with powdered sugar.
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How many puffs does this make?
Mine made 7.
Wonderful recipe
Thanks! If you haven’t already, I’d appreciate it if you’d rate this recipe on the recipe card 🙂
Love anything LEMONEY
Any sub for the whipping cream to make it a little more Healthy?
Thank YOU
I suppose you could try Cool Whip, which I believe has less calories. But really it’s the combo with the homemade whipped cream that really makes this a stand out.