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Lemon Curd Cream Puffs

Light and airy choux pastry shells filled with silky lemon curd cream for a refreshing citrus dessert.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 12 puffs
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Choux Pastry
  • 1 cup water
  • 0.5 cup unsalted butter
  • 1 tbsp granulated sugar
  • 0.25 tsp salt
  • 1 cup all-purpose flour
  • 4 eggs large
Lemon Curd Cream Filling
  • 1 cup lemon curd
  • 1 cup heavy whipping cream
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 400°F (200°C) and line baking sheet with parchment paper.
  2. Boil water, butter, sugar, and salt. Remove from heat and stir in flour.
  3. Return to low heat and stir until dough forms a ball.
  4. Cool slightly, then beat in eggs one at a time.
  5. Pipe dough onto baking sheet and bake 20–25 minutes until golden.
  6. Cool completely on wire rack.
  7. Whip cream with powdered sugar and vanilla, fold in lemon curd.
  8. Fill cooled puffs with lemon cream and dust with powdered sugar.

Notes

Fill cream puffs shortly before serving for best texture.