Cream Puffs with Lemon Filling Recipe

There is nothing quite as delightfully scrumptious as homemade Cream Puffs with Lemon Filling Recipe. Imagine delicate, airy choux pastry shells that reveal a luscious, tangy lemon pastry cream inside, each bite a perfect balance of light sweetness and refreshing citrus zing. This dessert not only makes a stunning centerpiece for any gathering but also brings that comforting feeling of a treasured classic reimagined with a bright lemon twist. Whether you’re an experienced baker or trying cream puffs for the first time, this Cream Puffs with Lemon Filling Recipe will charm you with its elegance and irresistible flavor.

Ingredients You’ll Need

Ingredients You’ll Need

For this recipe, the ingredients are wonderfully straightforward, yet each plays a crucial role in creating the perfect texture, flavor, and presentation. From fresh lemon zest that adds vibrant brightness to the creamy richness of half-and-half, every component works harmoniously to make this dessert shine.

• 6 large egg yolks: Provide richness and help thicken the lemon pastry cream.
• ½ cup granulated sugar: Sweetens the cream without overpowering the fresh lemon flavor.
• 3 tablespoons all-purpose flour: Acts as a thickening agent for the filling.
• 16 ounces half-and-half (2 cups): Creates a smooth, creamy base for the filling.
• 1 tablespoon lemon juice: Brings tartness and helps balance sweetness.
• ½ teaspoon pure vanilla extract: Adds warmth and depth to complement the lemon.
• 2 tablespoons lemon zest (from roughly 1 lemon): Intensifies lemon flavor and aroma.
• ½ cup unsalted butter: Essential for the choux pastry’s tender texture.
• 10 ounces water (1¼ cups): Hydrates the dough and helps create steam for puffing.
• ½ teaspoon salt: Enhances all flavors in the pastry and filling.
• 1¼ cups all-purpose flour: Forms the structure of the choux pastry shells.
• 4 large eggs: Provide lift and help form the airy puffs.
• 1 tablespoon lemon juice (for the dough): Adds a subtle brightness in the shell.
• 2 tablespoons lemon zest (for the dough): Infuses the pastry with delicate lemon notes.
• Confectioners’ sugar (for dusting): Finishes the puffs with a pretty, sweet touch.

How to Make Cream Puffs with Lemon Filling Recipe

Step 1: Make the lemon pastry cream

Start by whisking together 6 large egg yolks, ½ cup granulated sugar, and 3 tablespoons of flour in a large saucepan to form a smooth mixture. In a separate pan, gently heat 16 ounces of half-and-half until just simmering. Gradually whisk half of this hot milk into the egg mixture—pour slowly to prevent cooking the eggs—then add the rest, whisking constantly. Return this mixture to medium heat and whisk continuously for about 3 to 6 minutes until thickened. Cook another 2 minutes off-heat, then stir in lemon juice, vanilla extract, and lemon zest. Cover with plastic wrap pressed to the surface and refrigerate until cold.

Step 2: Prepare the choux pastry dough

Preheat your oven to 425° F and line a baking sheet with parchment paper. In a medium saucepan, heat butter, water, and salt until boiling and butter has melted. Remove from heat and stir in 1¼ cups flour until no dry bits remain. Return the pan to medium heat and stir continuously for 3-4 minutes to cook the dough and remove excess moisture; it should form a sticky ball. Transfer dough to a mixer bowl and beat on low for a few minutes to cool slightly. Add eggs one at a time, mixing well after each, then stir in lemon juice and lemon zest.

Step 3: Bake the cream puffs

Use a medium cookie scoop to portion the dough onto the prepared sheet, spacing them about 2 inches apart. Bake for 10 minutes at 425°F, then reduce the temperature to 350°F and bake for an additional 15 to 20 minutes until puffed and golden brown. Turn off the oven and crack the door open, leaving the puffs inside for 30 minutes to dry out and crisp up.

Step 4: Fill and finish your Cream Puffs with Lemon Filling Recipe

Carefully slice each puff in half horizontally. Spoon or pipe about a tablespoon of the chilled lemon pastry cream onto the bottom halves. Replace the tops and dust all the puffs generously with confectioners’ sugar. These beauties are ready to wow your guests immediately or can be chilled until serving.

How to Serve Cream Puffs with Lemon Filling Recipe

Garnishes

To elevate the look and add a little extra zing, sprinkle additional lemon zest over the dusted confectioners’ sugar. A small mint leaf on each puff can also add a pop of color and a fresh aroma that complements the lemon beautifully.

Side Dishes

Pair these delicate cream puffs with a light, fruity salad such as mixed berries with a drizzle of honey or a crisp green salad with a citrus vinaigrette to keep the palate refreshed. For drinks, a glass of sparkling lemonade or a chilled white tea works wonderfully alongside the creamy, zesty flavors.

Creative Ways to Present

Serve these Cream Puffs with Lemon Filling Recipe stacked in a charming pyramid on a beautiful cake stand for a party. Or try making mini versions by piping smaller dollops of dough and filling, perfect for a tea party or elegant finger food. You can also arrange them on a platter with edible flowers for an extra special touch.

Make Ahead and Storage

Storing Leftovers

After assembling your cream puffs, keep them covered in the refrigerator for up to 2 days. The pastry cream stays fresh, but the shells may soften slightly, so try to enjoy them as soon as possible for the best texture.

Freezing

Freeze unfilled cream puffs in a single layer on a baking sheet until solid, then transfer to an airtight container. They can be stored for up to one month. When ready to serve, thaw and fill with fresh lemon pastry cream before serving to keep everything bright and creamy.

Reheating

If you want to refresh the crispness of the puffs, gently warm the hollow shells in a 300°F oven for about 5 to 7 minutes before filling. Avoid reheating after filling, as this may melt the delicate lemon cream and ruin the texture.

FAQs

Can I make the lemon filling ahead of time?

Absolutely! The lemon pastry cream can be made up to 2 days in advance and stored tightly covered in the fridge. Just be sure to bring it to a smooth consistency by stirring before filling your puffs.

What if I don’t have half-and-half? Can I substitute?

You can substitute whole milk for half-and-half, though your pastry cream will be a bit lighter and less rich. For even creamier results, mixing half milk and half heavy cream works beautifully too.

How do I avoid soggy cream puffs?

Cooling the puffs in the oven with the door cracked after baking helps evaporate moisture, keeping them crisp. Also, fill them just before serving and store separately if needed to maintain that perfect texture.

Can I use lemon extract instead of fresh lemon?

Fresh lemon zest and juice provide a brighter, more natural flavor that’s hard to replace. However, in a pinch, a small amount of lemon extract can be used, but start with less as it’s more concentrated and adjust to taste.

How do I pipe the cream filling neatly?

Use a piping bag fitted with a large round tip to fill your cream puffs. Insert the tip under the hollowed top or poke a small hole in the bottom and squeeze gently until filled. This keeps things tidy and looks impressive.

Final Thoughts

I’m genuinely excited for you to try this Cream Puffs with Lemon Filling Recipe. It’s one of those recipes that brings joy not only through its incredible taste but also from the satisfying process of making something classic and beautiful from scratch. Once you master these, you’ll find endless ways to impress your family and friends with this bright, creamy, and utterly delightful treat. Happy baking!

Cream Puffs with Lemon Filling Recipe

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Delight in these classic cream puffs filled with a luscious homemade lemon pastry cream. Perfectly light and crisp choux pastry shells envelop a tangy, smooth lemon filling that’s both refreshing and indulgent, finished with a dusting of confectioners’ sugar for a beautiful presentation.

• Author: Paula
• Prep Time: 40 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 55 minutes
• Yield: About 23 cream puffs
• Category: Dessert
• Method: Baking
• Cuisine: French

Ingredients

Pastry Cream:

• 6 large egg yolks
• ½ cup granulated sugar
• 3 tablespoons all-purpose flour
• 16 ounces (2 cups) half-and-half
• 1 tablespoon lemon juice
• ½ teaspoon pure vanilla extract
• 2 tablespoons lemon zest (from roughly 1 lemon)

Choux Pastry Dough:

• ½ cup unsalted butter (1 stick), sliced into small pieces
• 10 ounces water (1¼ cups)
• ½ teaspoon salt
• 1¼ cups all-purpose flour
• 4 large eggs
• 1 tablespoon lemon juice
• 2 tablespoons lemon zest (from roughly 1 lemon)

Finishing:

• Confectioners’ sugar for dusting

Instructions

1. Make the pastry cream: In a large saucepan, whisk together the egg yolks, granulated sugar, and 3 tablespoons of flour until smooth. Set aside. In a separate saucepan, heat the half-and-half over medium heat, stirring frequently until it just begins to simmer.
2. Temper the eggs: Slowly pour half of the hot half-and-half into the egg yolk mixture while whisking rapidly to prevent cooking the eggs. Then gradually whisk in the remaining half-and-half until fully combined and smooth.
3. Cook the cream: Place the mixture back on medium heat and whisk constantly for 3 to 6 minutes, allowing it to thicken. After thickening, whisk and cook for 2 additional minutes, then remove from heat.
4. Flavor and cool: Stir in the lemon juice, vanilla extract, and lemon zest. Allow the pastry cream to cool to room temperature. Cover the surface directly with plastic wrap and refrigerate for about 1 hour until chilled.
5. Prepare for choux pastry: Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
6. Make dough base: In a medium saucepan, heat butter, water, and salt over medium-high heat until boiling and butter melts. Remove from heat and stir in the flour until no dry spots remain. Return to heat and stir constantly for 3 to 4 minutes until dough forms a sticky ball and pulls away from the pan sides, reaching 165°-175°F if using a thermometer.
7. Cool and mix eggs: Transfer dough to a stand mixer bowl and mix on low speed for 3 to 4 minutes to slightly cool. Add eggs one at a time, beating thoroughly after each addition and scraping the bowl sides. Then mix in the lemon juice and lemon zest.
8. Shape and bake puffs: Use a 2-tablespoon cookie scoop to portion dough balls onto prepared baking sheet about 2 inches apart. Bake at 425°F for 10 minutes, then reduce oven temperature to 350°F (175°C) and bake an additional 15-20 minutes until tops are lightly browned and firm.
9. Cool in oven: Turn off the oven and open the door slightly. Leave the baking sheet inside on the rack for 30 minutes to cool and maintain crispness.
10. Fill the puffs: Slice the cooled puffs horizontally to create tops and bottoms. Spoon about 1 tablespoon of chilled lemon pastry cream into each bottom or pipe the cream in using a piping bag with a large round tip.
11. Assemble and serve: Place the tops on the filled bottoms and dust the cream puffs with confectioners’ sugar. Serve immediately or refrigerate covered for up to 2 days.

Notes

• Ensure to temper the eggs slowly when adding hot half-and-half to avoid scrambling.
• Do not open the oven door during the second bake to prevent puffs from collapsing.
• Cooling the puffs inside the oven with the door ajar helps retain their crisp exterior.
• Puffs can be made a day ahead; fill them just before serving for best texture.
• Use fresh lemon zest for the brightest flavor in both cream and dough.