With a hint of lemon, these light and fluffy Lemon Cream Puffs will be a hit at your next gathering!
You don’t have to be a pastry chef to make these delicious little beauties. They’re surprisingly easy to make but look amazingly fancy on any table. This post contains affiliate links.
Lemon Cream Puffs
When I think of lemon, I think of Spring. The fresh smell of lemons may just beat out the smell after it rains.
Light and fluffy, lemon cream puffs would be the perfect addition for any Easter or springtime brunch.
And the best part? They are so much easier to make than you think!
A special thanks for this recipe from Culinary.net.
Lemon Cream Puffs 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
Items you’re going to want on hand include:
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Directions for Lemon Cream Puffs:
Step 1: 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.
Step 2: Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth.
Step 3: Line baking sheet with parchment paper. Brush water over parchment paper. Fill piping bags with pastry dough and pipe circle swirls 3 inches apart.
Step 4: Bake 30-35 minutes or until golden brown. Remove to wire racks.
Step 5: 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.
Step 6: Transfer to a small bowl; refrigerate until partially set. Whisk again to make sure ingredients are mixed well.
Step 7: In a large bowl, beat whipped cream and sugar until stiff peaks form; fold in lemon mixture.
Step 8: Fill pastry bag with lemon filling. Split pastry puffs. Pipe lemon filling onto pastry bottoms, replace pastry tops. Dust with powdered sugar.
Recipe adapted from Taste of Home.
Find more mouth-watering recipes on Mommy Evolution!
For more delicious pastry ideas such as these lemon cream puffs:
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- ½ cup water
- ¼ cup butter, cubed
- ½ cup all-purpose flour
- 2 Eggs
- 1 egg, beaten
- ⅓ cup sugar
- 3 tablespoons lemon juice
- 2 tablespoons butter, cubed
- 1 cup heavy whipping cream
- 2 teaspoons sugar
- Powdered Sugar
- 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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