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Lemon Creme Puffs Recipe

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3.8 from 13 reviews

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.

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.

Find it online: https://bitezly.com/lemon-creme-puffs-recipe/