Lemon Creme Puffs Recipe

If you’re looking for a light, luscious dessert that feels like a little celebration in every bite, this Lemon Creme Puffs Recipe is going to steal your heart. Imagine tender, golden pastry shells bursting with a velvety lemon whipped cream filling that is both tangy and sweet—pure sunshine on a plate! These delicate treats are perfect for impressing guests or simply indulging your citrus cravings at home. Trust me, once you try this Lemon Creme Puffs Recipe, it will become your go-to for any special occasion or a cozy afternoon sweet break.

Ingredients You’ll Need

To create these delightful lemon creme puffs, you’ll only need a handful of simple ingredients, each bringing something essential to the table. From the moisture and richness of butter to the bright zing of lemon curd, every component works in harmony to deliver perfect texture and flavor.

• 2/3 cup water: Provides the liquid base to steam the dough into perfect puffiness.
• 4 tablespoons unsalted butter: Adds richness and tenderness to the pastry shells.
• 1 tablespoon granulated sugar: Balances the lemon’s tartness and adds a touch of sweetness to the dough.
• ¼ teaspoon coarse kosher salt: Enhances the overall flavors by balancing sweetness.
• 2/3 cup all-purpose flour: Gives structure to the pastry, helping it hold its shape while puffing beautifully.
• 2 large eggs (at room temperature): Key for binding the dough and adding the right bounce and richness.
• ½ cup heavy whipping cream: Whipped to creamy perfection to create the luscious lemon filling.
• 2/3 cup lemon curd: Bursts of citrusy brightness folded gently into the whipped cream.
• Powdered sugar (optional): For a delicate dusting that adds a pretty finishing touch.

How to Make Lemon Creme Puffs Recipe

Step 1: Prepare the Pastry Shells

Start by preheating your oven to 425°F (220°C) and lining two baking sheets with parchment paper or a silicone mat. This prep sets the stage for perfectly puffed, golden shells that will cradle the luscious filling.

Step 2: Cook the Dough

In a medium, heavy-bottom saucepan, combine the water, butter, sugar, and kosher salt. Bring this mixture to a vigorous boil over medium-high heat until the butter fully melts, then take it off the heat and add all the flour at once. Return it to medium heat, stirring relentlessly with a wooden spoon. The dough will quickly form a ball and begin to dry out slightly, creating a light crust on the bottom of the pan in about 3-4 minutes. This step is crucial in developing the right consistency for puffing.

Step 3: Cool and Mix in the Eggs

Transfer your dough ball to a medium bowl and allow it to cool to room temperature. Once cooled, use an electric mixer (or a sturdy wooden spoon if you prefer) to beat the dough while adding the eggs one by one. Each egg should be fully incorporated before adding the next. This gradual addition makes the dough smooth and elastic, ready for piping.

Step 4: Pipe and Bake

Fit a pastry bag with a round tip and pipe 1.5-inch rounds onto your prepared baking sheets, keeping them spaced comfortably apart. Wet your fingertip to gently smooth out any peaks on top—this helps them bake evenly. Bake the shells for 25-30 minutes, rotating the sheets halfway through for even browning. The goal? Crispy, hollow shells with a gorgeous golden hue. If any shells fall flat when you open the oven, pop them back in for a few more minutes until they regain their puff.

Step 5: Make the Lemon Whipped Cream Filling

While your shells cool, whip the heavy cream to stiff peaks using an electric mixer. Then gently fold in the tangy lemon curd—this luscious combination is what makes this Lemon Creme Puffs Recipe truly unforgettable. Transfer it into a clean pastry bag for easy filling.

Step 6: Assemble Your Creme Puffs

With your pastry bag filled, insert the tip into the side of each shell, or create a small slit, and pipe the lemon whipped cream filling inside until perfectly filled. Arrange your Lemon Creme Puffs on a pretty platter and, if you like, dust lightly with powdered sugar for an elegant touch.

How to Serve Lemon Creme Puffs Recipe

Garnishes

Adding a sprinkle of powdered sugar is a classic way to elevate the look and a little extra sweetness, but you can also get creative with fresh lemon zest or edible flowers. These small touches add color and an inviting aroma that complement the bright lemon flavor beautifully.

Side Dishes

Serve these lemon creme puffs alongside a fresh berry salad or a delicate herbal tea like chamomile or mint for a refreshing contrast. Their airy texture pairs wonderfully with light, fruit-forward sides that keep things balanced and bright.

Creative Ways to Present

For special occasions, try stacking the puffs into a croquembouche tower and drizzle with a simple citrus glaze. Alternatively, place each filled puff in a pretty cupcake liner for an elegant, grab-and-go dessert that’s perfect for parties and celebrations.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, store the filled Lemon Creme Puffs tightly covered in the refrigerator for up to 2 days. Keep in mind that the shells will soften as they absorb moisture from the filling, so enjoy them sooner rather than later for the best crispness.

Freezing

You can freeze unfilled pastry shells for up to one month. Once cooled completely, store them in an airtight container or freezer bag. When ready to serve, thaw at room temperature and fill with fresh lemon whipped cream just before serving to maintain texture.

Reheating

To rejuvenate the shells after thawing, place them in a 350°F (175°C) oven for 5-7 minutes until crisp again. Avoid reheating filled puffs as the cream will melt and the shells will lose their structure.

FAQs

Can I make the lemon curd from scratch for this Lemon Creme Puffs Recipe?

Absolutely! Homemade lemon curd adds a fresh, vibrant flavor that’s unbeatable. Just be sure to cool it completely before folding into your whipped cream to keep the filling light and airy.

What if I don’t have a pastry bag or piping tip?

No worries! You can simply spoon the dough onto the baking sheet and use a small spoon or even a ziplock bag with a tiny corner snipped off to pipe the filling. The results will still be delicious.

Can I substitute the lemon curd with another flavor?

Yes, this recipe is very versatile! Try swapping lemon curd for raspberry or passion fruit curd for an exciting twist, or even a rich chocolate ganache for a different indulgence.

How do I know when the pastry shells are fully baked?

Look for golden brown color, puffed-up shape, and a crispy exterior. If the shells collapse when you open the oven, bake them a few more minutes to dry them out fully.

Is this Lemon Creme Puffs Recipe suitable for beginners?

Definitely! While it may look fancy, the steps are straightforward, and with a little patience, you’ll be rewarded with stunning, bakery-quality creme puffs that wow every time.

Final Thoughts

Making this Lemon Creme Puffs Recipe is such a joyful experience—it’s like creating little bites of sunshine that bring smiles all around. Once you nail the crispy pastry shells and the dreamy lemon whipped cream, you’ll understand why this recipe is a real standout. So go ahead, treat yourself and your loved ones to this wonderful dessert, and savor every delicious, citrusy mouthful.

Lemon Creme Puffs Recipe

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These Lemon Creme Puffs feature light, crispy pastry shells filled with a luscious lemon whipped cream made from heavy cream and tangy lemon curd. Perfect for elegant gatherings or a refreshing dessert, these puffs combine the rich texture of choux pastry with a bright and creamy lemon filling.

• Author: Paula
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Yield: 30 servings
• Category: Dessert
• Method: Baking
• Cuisine: French

Ingredients

Pastry Shells

• 2/3 cup water
• 4 tablespoons unsalted butter
• 1 tablespoon granulated sugar
• ¼ teaspoon coarse kosher salt
• 2/3 cup all-purpose flour
• 2 large eggs (at room temperature)

Lemon Whipped Cream Filling

• ½ cup heavy whipping cream
• 2/3 cup lemon curd

Optional

• Powdered sugar for dusting

Instructions

1. Preheat oven and prepare pans: Preheat your oven to 425°F (220°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking.
2. Boil liquid ingredients: In a medium heavy-bottomed saucepan, combine water, unsalted butter, granulated sugar, and kosher salt. Bring this mixture to a boil over medium-high heat, ensuring the butter fully melts.
3. Add flour and cook dough: Remove the pan from heat and immediately add all the flour at once. Return the pan to medium heat and stir continuously with a wooden spoon. The dough will gather into a ball; continue stirring for 3-4 minutes until a light crust forms on the bottom of the pan, indicating moisture has evaporated.
4. Cool and mix dough: Transfer the dough to a medium bowl and use an electric hand mixer on low speed to beat it until it cools to room temperature. This step can be done by hand with a spoon if preferred.
5. Incorporate eggs: Add eggs one at a time, thoroughly mixing after each addition to ensure they are fully absorbed and the dough becomes smooth and glossy.
6. Pipe pastry rounds: Fill a pastry bag with the dough and pipe 1.5-inch rounds onto the prepared baking sheets, spacing them a couple of inches apart. Smooth any peaks by lightly wetting your fingertip and leveling the tops.
7. Bake the pastry shells: Bake for 25-30 minutes, rotating the baking sheets from top to bottom and front to back halfway through the baking time. The shells should be golden brown, puffed, and crisp. If any shells deflate after removal, return them to the oven for an additional 3-5 minutes until they puff again. Cool completely on a wire rack.
8. Make lemon whipped cream filling: Using an electric hand mixer, beat the heavy whipping cream until stiff peaks form. Gently fold in the lemon curd until the mixture is smooth and uniform.
9. Fill the creme puffs: Transfer the lemon whipped cream into a pastry bag fitted with a filling tip. Pipe the filling into each cooled pastry shell through an existing hole or a small slit you make with a knife on the side.
10. Serve and garnish: Arrange the filled creme puffs on a platter and optionally dust them with powdered sugar before serving.

Notes

• For best results, ensure eggs are at room temperature before adding to the dough to achieve proper consistency.
• If the pastry shells fall flat immediately after baking, this indicates under-baking; simply return them to the oven for a few more minutes.
• Use a silicone baking mat or parchment paper to prevent sticking and for easy cleanup.
• Lemon curd can be homemade or store-bought depending on your preference and time availability.
• Pipe filling gently to avoid breaking the delicate pastry shells.