I brought these to my cousin’s bridal shower, and they were the star of the dessert table! The bright lemon filling combined with the light, airy pastry was such a hit that one guest asked if I was a professional baker! Spoiler alert: these are easier than they look!
Ingredients:
For the Choux Pastry:
½ cup (120ml) water
½ cup (120ml) whole milk
½ cup (113g) unsalted butter, cubed
1 tsp sugar
1 cup (125g) all-purpose flour
4 large eggs
For the Lemon Cream Filling:
1 cup (240ml) heavy whipping cream
½ cup (100g) granulated sugar
1 tsp vanilla extract
½ cup (120ml) fresh lemon juice
1 tbsp lemon zest
For Garnish:
Powdered sugar (optional)
🚨 Instructions:
Prepare the Choux Pastry:
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
In a medium saucepan, combine water, milk, butter, and sugar. Bring to a boil, then reduce heat to low.
Add flour all at once and stir vigorously until the dough pulls away from the sides of the pan.
Remove from heat and let cool slightly. Add eggs one at a time, mixing well after each addition until smooth and glossy.
Pipe or spoon small mounds of dough onto the prepared baking sheet. Bake for 25–30 minutes, until puffed and golden. Cool completely.
Make the Lemon Cream Filling:
Whip the heavy cream, sugar, and vanilla extract until soft peaks form. Gently fold in lemon juice and zest. Chill for 20 minutes.
Assemble the Cream Puffs:
Slice each puff in half horizontally. Fill with lemon cream using a piping bag or spoon. Replace the top half.
Dust with powdered sugar for a finishing touch.
🚨 Enjoy!
Why You’ll Love This 🍋✨
These lemon cream puffs are a dreamy balance of tart and sweet with a delightfully light texture. Whether for a special event or a casual treat, they’ll make you look like a pastry chef!
⭐️ 4.9 from 27 votes
⏰ Prep Time: 25 minutes
⏰ Cook Time: 30 minutes
⏰ Total Time: 55 minutes
🍽️ Course: Dessert
🌎 Cuisine: French-inspired
🍴 Servings: 12 cream puffs
🔥 Calories: 150 per puff
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