Light and Airy Lemon Cream Puffs

Delightfully light and infused with vibrant citrus notes, Lemon Cream Puffs epitomize the essence of springtime indulgence.

Delicate and bursting with citrus flavor, these light and airy Lemon Cream Puffs offer the perfect balance of crisp pastry and luscious lemon filling.

With a golden, flaky shell and a creamy, tangy center, they make an elegant dessert for any occasion.

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

Encasing a rich lemon cream filling within delicate pastry shells, they offer a harmonious blend of decadence and freshness.

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.

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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.

Why You’ll Love this Recipe

These Lemon Cream Puffs are a light and airy dessert bursting with citrusy flavor — perfect for springtime gatherings or a refreshing sweet treat.

• Simple Ingredients: The recipe uses choux pastry made from water, butter, flour, and eggs, and a lemon cream filling made with heavy cream, lemon curd and powdered sugar.
• Effortless Preparation: Bake the choux pastry until golden and crisp, then fill with the lemon cream mixture for a delightful contrast of textures.
• Bright and Citrusy Flavor: The combination of lemon curd and powdered sugar in the filling provides a sweet-tart flavor that’s both refreshing and indulgent.
• Perfect for Any Occasion: These cream puffs are ideal for brunches, tea parties or as a light dessert to conclude a meal.
• Customizable: Feel free to dust the tops with powdered sugar or drizzle with a lemon glaze to add your personal touch.

This recipe will quickly become your go-to dessert for its delightful flavor and elegant presentation!

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

Kitchen Tools You’ll Need

To prepare the Lemon Cream Puffs, you’ll need the following kitchen tools:

1. Measuring Cups and Spoons: For accurately measuring ingredients like flour, sugar, and butter.
2. Mixing Bowls: Various sizes for combining ingredients for both the pastry and the lemon cream filling.
3. Saucepan: To cook the choux pastry dough (pâte à choux) on the stovetop.
4. Wooden Spoon or Heat-Resistant Spatula: For stirring the dough mixture while cooking.
5. Electric Mixer or Whisk: To incorporate eggs into the dough and to whip the cream for the filling.
6. Baking Sheet: Lined with parchment paper or a silicone baking mat, for baking the cream puff shells.
7. Piping Bag with Round Tip or Spoon: For placing the dough onto the baking sheet in uniform mounds and to fill the cooled pastry shells with the lemon cream filling.
8. Cooling Rack: To allow the baked pastry shells to cool evenly.
9. Paring Knife: For creating small openings in the pastry shells to fill them with cream.
10. Fine Mesh Sieve or Sifter: For dusting powdered sugar over the filled cream puffs as a finishing touch.

These tools will assist you in creating light, airy Lemon Cream Puffs filled with a luscious lemon cream filling, resulting in a dessert that’s both indulgent and refreshing.

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

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