Lemon Cream Puffs

Introduction

There’s something magical about biting into a light, airy puff filled with zesty lemon cream. It’s like a burst of sunshine on your taste buds, the perfect balance of tart and sweet. Whether you’re hosting a weekend brunch, looking for an elegant dessert for a dinner party, or simply want to treat yourself, Lemon Cream Puffs are the perfect indulgence.

For me, cream puffs have always had a special place in my heart. Growing up, my grandmother made them every Sunday, but instead of traditional vanilla cream, she would surprise us with her signature lemon filling. Now, I make them whenever I need a dose of nostalgia, and they never fail to bring a smile to my face. Plus, they’re surprisingly easy to make—once you get the hang of choux pastry, the possibilities are endless!

Today, I’m excited to share this lemony twist on the classic cream puff. Trust me, you don’t need to be a pastry chef to whip these up. In fact, with a little patience and the right tips, you’ll be turning out trays of these delicious bites in no time.

Why You’ll Love This Recipe

you’re going to love this Lemon Cream Puffs for so many reason! Here are just a few that make them a must try:

• Easy yet impressive: These puffs look like they belong in a fancy bakery, but they’re surprisingly simple to make at home. You don’t need any special equipment, just a bit of time and care.
• Lemon lovers, rejoice: The filling is packed with bright, zesty lemon flavor that pairs perfectly with the light, crisp choux pastry. If you’re a fan of citrus desserts, this one’s for you.
• Perfect for any occasion: Whether it’s a birthday, holiday, or just because, Lemon Cream Puffs fit the bill. They can be made ahead, filled just before serving, and they’re guaranteed to impress your guests.
• Light and airy: The choux pastry is delicate and puffs up beautifully in the oven, while the lemon cream inside is smooth and velvety.

Imagine biting into a crisp pastry shell, only to be met with a burst of lemony sweetness—it’s truly the ultimate dessert experience.

Preparation Time and Servings

• Total Time: 1 hour 45 minutes (30 minutes prep, 45 minutes bake time, 30 minutes cooling and filling)
• Servings: Makes about 12 cream puffs.
• Calories per serving: 220 calories

Ingredients

Here’s what you’ll need to create your Lemon Cream Puffs:

Choux Pastry:

• 1/2 cup (115g) unsalted butter, cut into pieces
• 1 cup (240ml) water
• 1/4 teaspoon salt
• 1 tablespoon sugar
• 1 cup (125g) all-purpose flour
• 4 large eggs, at room temperature

Lemon Cream Filling:

• 1 cup (240ml) heavy cream
• 1/3 cup (80g) lemon curd (store-bought or homemade)
• 1 tablespoon lemon zest (from 1 lemon)
• 2 tablespoons powdered sugar, sifted
• 1 teaspoon vanilla extract

Glaze (Optional):

• 1/2 cup powdered sugar
• 2 tablespoons fresh lemon juice
• 1 tablespoon lemon zest (for garnish)

Ingredient Highlights

Here’s another option on making Lemon Cream Puffs:

• Lemon Curd: This is the star of the filling, bringing that tangy, citrusy flavor to the cream puffs. I recommend making it from scratch if you have time, but store-bought works just fine.
• Heavy Cream: Whipped to perfection, it adds the perfect lightness to balance the rich lemon curd.
• Choux Pastry: Don’t let the fancy French name scare you! This dough is surprisingly forgiving and will give you beautifully puffed shells.

Step-by-Step Instructions

Here’s how to make your very own Lemon Cream Puffs from scratch:

1ST sTEP: Make the Choux Pastry

• Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.
• In a medium saucepan, combine the butter, water, salt, and sugar over medium heat. Stir until the butter is melted and the mixture comes to a rolling boil.
• Remove from heat, and immediately stir in the flour with a wooden spoon. Stir until the mixture comes together and forms a dough ball.
• Return the pan to low heat and cook the dough for about 1-2 minutes, stirring constantly, to dry it out slightly.
• Transfer the dough to a large mixing bowl and let it cool for 3-5 minutes. You don’t want the eggs to scramble when you add them!
• Add the eggs one at a time, beating well after each addition. The dough will look clumpy at first, but keep mixing until it becomes smooth and glossy. You can use a hand mixer or stand mixer for this step.
• Scoop the dough into a piping bag fitted with a large round tip (or use a zip-top bag with the corner cut off). Pipe 12 mounds of dough onto the prepared baking sheet, about 2 inches apart. Use a damp finger to smooth out any peaks on the top of the dough mounds.
• Bake for 30-35 minutes, until the puffs are golden brown and puffed. Pro Tip: Don’t open the oven during baking, as this can cause the puffs to deflate.
• Remove the puffs from the oven and poke a small hole in the bottom of each one to let steam escape. Let them cool completely on a wire rack.

2Nd step: Make the Lemon Cream Filling

• While the puffs are cooling, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
• Gently fold in the lemon curd and lemon zest until fully incorporated. The result should be light, fluffy, and full of lemony goodness.
• Transfer the lemon cream into a piping bag fitted with a small round tip (or use a spoon if you prefer).

3rd STEP: Fill the Cream Puffs

• Once the puffs are completely cooled, carefully slice each one in half.
• Pipe or spoon a generous amount of lemon cream into the bottom half of each puff, then place the top half back on.
• Optional: For an extra touch, drizzle the tops with a simple lemon glaze (mix powdered sugar and lemon juice until smooth) and garnish with lemon zest.

4TH STEP: Serve

• Place the filled puffs on a serving platter, and get ready to watch them disappear!
• Serving Tip: These are best served the same day they’re made, but they can be stored in the fridge for up to 2 days.

How to Serve

Lemon Cream Puffs are versatile, and you can serve them in a variety of ways:

• Arrange them on a cake stand or platter as a stunning dessert centerpiece.
• Pair them with a light dusting of powdered sugar for a simple presentation.
• Serve with a cup of hot tea or coffee for an elegant afternoon treat.
• For a summer gathering, serve them with fresh berries and a side of whipped cream for a truly refreshing dessert experience.

Additional Tips

1. Keep an Eye on the Oven: Cream puffs are delicate. Make sure you don’t open the oven door during baking or they could collapse. Keep the oven light on to watch their progress.
2. Perfect Pastry Texture: If your choux pastry feels too thick or too runny, don’t worry! The dough should be thick enough to hold its shape but soft enough to pipe easily. If it’s too thick, you may have overcooked it in the saucepan, or if it’s too runny, the eggs may not have been incorporated enough.
3. Make-Ahead Option: You can make the choux pastry shells in advance. Just store them in an airtight container at room temperature for up to 2 days, and fill them with lemon cream just before serving.
4. Homemade Lemon Curd: If you want to go the extra mile, make your own lemon curd. It’s easy and brings so much fresh flavor to the filling.
5. Piping Bag Tips: If you don’t have a piping bag, you can always use a plastic zip-top bag and cut off one corner for an easy piping solution.

Recipe Variations

• Berry-Lemon Cream Puffs: Add fresh raspberries or blueberries to the lemon cream filling for a fruity twist.
• Chocolate Drizzle: For a decadent variation, drizzle melted dark or white chocolate over the tops of the puffs instead of the lemon glaze.
• Mini Cream Puffs: Instead of making full-sized puffs, make mini cream puffs by piping smaller mounds of dough. These are perfect for parties or bite-sized treats.

Freezing and Storage

• Storage: If you have leftovers (though it’s unlikely!), store the filled cream puffs in the refrigerator in an airtight container for up to 2 days.
• Freezing: The unfilled choux pastry shells can be frozen. Simply let them cool completely, then freeze in a single layer on a baking sheet before transferring to a freezer bag. They’ll keep for up to 3 months. When ready to use, thaw at room temperature, then fill with cream just before serving.
• Reheating: To bring back some of that crispiness, you can reheat the thawed cream puffs in the oven at 300°F (150°C) for about 5 minutes.

FAQ

1. Can I make the lemon cream filling ahead of time?

Yes! You can make the lemon cream filling up to 2 days in advance. Store it in an airtight container in the refrigerator until you’re ready to fill the puffs. Just give it a quick stir before using, and you’re good to go.

2. My cream puffs didn’t rise. What went wrong?

There are a few potential reasons why your cream puffs didn’t rise:

• Too much moisture: Make sure to cook the dough in the saucepan long enough to remove excess moisture. This step is key to achieving that light, airy texture.
• Opening the oven door: If you open the oven too early, the puffs can deflate. Try to avoid peeking until they’ve been in the oven for at least 25-30 minutes.
• Incorrect oven temperature: Cream puffs need high heat to puff up. Double-check that your oven is preheated to 400°F (200°C) before baking.

3. Can I freeze the filled cream puffs?

It’s not recommended to freeze the cream-filled puffs, as the filling can lose its texture and become watery when thawed. However, you can freeze the unfilled choux pastry shells. Once they’re completely cooled, freeze them in an airtight container or freezer bag. When you’re ready to use them, thaw the shells at room temperature and fill them just before serving.

4. What’s the best way to store leftover cream puffs?

If you have leftover filled cream puffs (though they rarely last long!), store them in the refrigerator in an airtight container. They’ll keep for about 2 days. The shells may soften slightly from the filling, but they’ll still taste delicious.

5. Can I use other types of filling besides lemon cream?

Absolutely! While the lemon cream is a bright, zesty option, you can easily switch it up:

• Vanilla pastry cream: For a more classic cream puff, use a traditional vanilla pastry cream filling.
• Chocolate mousse: For chocolate lovers, fill the puffs with light, fluffy chocolate mousse.
• Whipped cream: Keep it simple with lightly sweetened whipped cream, either plain or flavored with a touch of vanilla or citrus.

6. Why did my cream puffs crack?

Cracking can occur if the dough is too dry or if the oven temperature is too high. To prevent this, make sure to add enough moisture to your dough and bake at the correct temperature. Also, smoothing the tops of the dough mounds with a damp finger before baking can help them bake more evenly and prevent cracking.

7. Can I use store-bought lemon curd for the filling?

Yes, store-bought lemon curd works perfectly well for this recipe and is a great time-saver. However, if you’re feeling adventurous and want an extra fresh, zesty flavor, homemade lemon curd is always a fantastic option. It’s easy to make and brings an unbeatable brightness to the filling.

8. How can I tell if my cream puffs are done baking?

Your cream puffs are done when they’re puffed, golden brown, and feel firm to the touch. If they still feel soft or squishy, give them a few more minutes in the oven. You can also crack one open to check—it should be dry on the inside with a hollow center, perfect for filling.

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Conclusion

These Lemon Cream Puffs are the kind of dessert that brings pure joy with every bite. Whether you’re making them for a special occasion or just because, they’re guaranteed to impress. The light, airy choux pastry combined with the tangy, creamy lemon filling is an absolute dream, and they’re easier to make than you might think!

So, grab your whisk, channel your inner pastry chef, and let’s get baking. Once you’ve mastered this recipe, you’ll want to make these delightful treats over and over again!