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Lemon Cream Puffs

Delicate choux pastry shells filled with luscious lemon cream — a light, tangy dessert that tastes like sunshine.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 12 cream puffs
Course: Dessert, Pastry
Cuisine: French, Mediterranean
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Choux Pastry
  • 0.5 cup unsalted butter
  • 1 cup water
  • 0.25 tsp salt
  • 1 tbsp granulated sugar
  • 1 cup all-purpose flour
  • 4 large eggs
Lemon Cream Filling
  • 1 cup whole milk
  • 0.5 cup granulated sugar
  • 3 large egg yolks
  • 2 tbsp cornstarch
  • 1 tbsp butter
  • 1 lemon zested and juiced
  • 0.5 cup heavy whipping cream

Equipment

  • Saucepan
  • Whisk
  • Mixing bowls
  • Baking sheet
  • Piping bag

Method
 

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a saucepan, heat butter, water, salt, and sugar to a boil. Add flour and stir until dough forms.
  3. Remove from heat and cool slightly. Add eggs one at a time, mixing until glossy.
  4. Pipe small mounds onto baking sheet and smooth tops with wet finger.
  5. Bake 10 minutes at 400°F, then reduce to 350°F for 20–25 minutes until golden. Cool completely.
  6. For lemon filling, heat milk and half the sugar. Whisk yolks, remaining sugar, cornstarch, lemon zest, and juice.
  7. Temper with hot milk, return to pan, and cook until thick. Stir in butter and chill.
  8. Whip cream to soft peaks and fold into chilled lemon cream.
  9. Cut puffs, fill with lemon cream, and dust with powdered sugar before serving.

Notes

Fill cream puffs just before serving for best texture. You can freeze unfilled shells for up to a month.