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Lemon Cream Puffs

Delightful, airy pastries filled with a luscious lemon cream, perfect for impressing family and friends.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 12 puffs
Course: Dessert, Snack
Cuisine: French
Calories: 180
Ingredients Method Notes

Ingredients
  

For the Pastry
  • 1 cup water To boil for the pâte à choux
  • 1/2 cup unsalted butter Must be fully melted
  • 1 cup all-purpose flour All-purpose flour for structure
  • 1/4 teaspoon salt To enhance flavor
  • 4 large eggs Must be at room temperature
For the Lemon Cream Filling
  • 1 cup heavy cream For whipping
  • 1/2 cup powdered sugar For sweetness
  • 1 teaspoon vanilla extract For flavor enhancement
  • 1/4 cup lemon juice Freshly squeezed for best taste
  • Zest of 1 lemon For extra lemon flavor

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. In a medium saucepan, combine water and butter, and bring to a boil over medium heat.
  3. Once boiling, add flour and salt all at once, stirring vigorously until the mixture pulls away from the sides of the pan.
  4. Remove from heat, let cool slightly, and add eggs one at a time, mixing well until the dough is smooth and glossy.
  5. Drop tablespoon-sized mounds of dough onto a lined baking sheet, leaving space between each.
Baking
  1. Bake for 20-25 minutes or until golden brown and puffed. Do not open the oven during baking.
Filling
  1. While the puffs cool, whip heavy cream, powdered sugar, vanilla, lemon juice, and lemon zest until stiff peaks form.
  2. Slice the cooled puffs open or poke a hole in the bottom and fill generously with the lemon cream.
Serving
  1. Dust with powdered sugar if desired and enjoy your freshly made Lemon Cream Puffs!

Notes

Store in an airtight container in the fridge for up to 2 days. The puffs can be frozen without filling for up to a month. Thaw and fill with fresh lemon cream before serving.