Lemon Cream Puffs Recipe

If you’re looking for a dessert that’s light, airy and bursting with citrusy flavor, look no further than these Lemon Cream Puffs.

Each delicate pastry shell is filled with a luscious lemon cream filling, creating a dessert that’s both indulgent and refreshing.

With their crisp outer layer and creamy, tangy filling, these lemon cream puffs are the perfect treat for any occasion, from a summer picnic to an elegant dinner party.

And the best part? They’re surprisingly easy to make, so even novice bakers can impress their friends and family with this sweet, zesty treat. This post contains affiliate links.

Be sure to check out our other dessert recipes, too!

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:

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 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.

For more delicious pastry ideas!