Lemon Cream Puffs

Lemon Cream Puffs are made with a classic, French pâte à choux pastry and filled with the most perfect, sweet lemon cream. These beautiful little puffs make a delicious dessert for spring and summer entertaining and celebrations.

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Growing up cream puffs, also commonly known as profiteroles, were one of my favorite desserts that my mom would make. She usually filled them with vanilla pudding, but occasionally used chocolate.

I don’t make cream puffs often, but I do make at least one batch of these Pumpkin Spice Cream Puffs every fall. This recipe for Lemon Cream Puffs is perfect in the spring and summer, but can also be enjoyed during Easter and Christmas too. They are extremely light and fluffy in both taste in texture.

It’s funny how much the foods we had as children influence the foods we eat today. Obviously, not entirely, but somewhat. My dad thinks I eat “weird” stuff (quinoa and curry are weird to him) and I doubt my mom would ever fill her cream puffs with lemon cream.

But when making cream puffs, regardless of the flavor or filling, that nostalgic feeling of my youth is exactly the same.

Why This Recipe Works

• Pâte à choux pastry is fairly easy to make. If you’re a bit hesitant, I’ve included step-by-step instructions with photos to walk you through it.
• The sweet, creamy filling is made with real lemon for the best flavor. These cream puffs are light and airy, fresh, and so delicious.
• Cream puffs are an easy, impressive dessert to bring along to a summer barbecue or cookout. They are so pretty displayed at bridal or baby showers, birthday parties, and other celebrations and holidays.

How to Make Cream Puffs

What You Need To Make This Recipe

For the pâte à choux pastry, you will need:

• 1 cup water
• 1/2 cup butter
• 1 cup all purpose flour: we highly recommend using high-quality baking products like King Arthur brand for the best results.
• 1 teaspoon salt
• 4 eggs

For the lemon cream filling, you will need:

• 1 cup heavy whipping cream
• 2 tablespoons sugar
• zest from 1 lemon
• 1 teaspoon lemon juice (fresh squeezed)

Chef’s Tip: you can add more or less lemon zest and juice, depending on how light or strong you want the filling to be. You can also use lemon pudding instead of lemon cream.

The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.

Prep!

Preheat your oven to 425°F.

Create!

In a medium sauce pan, bring the water and butter to a boil, ensuring that the butter is fully melted.

Remove the pan from the heat and stir in the flour and salt with a wooden or silicone spoon until a ball of dough forms.

Transfer the dough ball to the bowl of an electric mixer fitted with a whisk attachment.

Add the eggs one at a time and beat on medium speed until each one is fully incorporated before adding the next. When the batter is fully mixed, it will resemble more of a thick cake batter rather than dough.

Spoon out the batter onto an ungreased or Silpat-lined (recommended) baking sheet.

For larger cream puffs, use 2 tablespoons of batter for each puff and for smaller cream puffs, use 1 tablespoon of batter.

Bake for 20-25 minutes for smaller cream puffs, or until golden brown. Bake for 25-30 minutes for larger cream puffs.

Chef’s Tip: while your cream puffs are baking wash the mixing bowl and whisk attachment and place them in the freezer so that they have time to chill before you make the lemon cream.

Remove the cream puffs from the oven and poke a small hole (you can use a toothpick or the tip of a knife) in each one to allow the steam to escape and the centers to dry out as they cool.

While the cream puffs are cooling, whip up the lemon cream.

Remove the mixing bowl and whisk attachment from the freezer. Add the heavy cream, sugar, lemon zest and lemon juice to the bowl and beat on high for 5-6 minutes or until stiff peaks form.

Taste and adjust the flavor, as desired.

Present!

Once the cream puffs are fully cool, either pipe the lemon cream into the centers by poking a hole through the puff, or cut the tops off and fill with the cream. Once filled, replace the top.

I recommend filling the smaller cream puffs using the piping method. Leave a little dollop of filling on the outside to hide the hole, but to also show what’s inside, especially if you are making multiple flavors for the filling.

Add a light dusting of powdered sugar and/or a sprinkle of extra lemon zest, if desired.

Tips and Techniques

• Use fresh squeezed lemon juice for the best flavor. You can add more or less lemon zest and juice, depending on how light or strong you want the lemon filling to be. You can also use lemon pudding instead of lemon cream.
• Put your mixing bowl and the whisk attachment in the freezer for 15-20 minutes before making the lemon cream. This helps keep everything very cold so that the whipped cream forms stiff peaks.
• Store cream puffs in an air-tight container in the refrigerator. Cream puffs are best when fresh, however, if properly stored they can be enjoyed for up to 2-3 days.

FAQ’s

Can Cream Puffs Be Made Ahead Of Time?

Yes, you can make cream puffs ahead of time, although they are best when freshly made.

You can prepare your cream puffs and store them in the refrigerator for up to 2-3 days. It’s best to wait until it’s closer to time to serve them before adding the filling, if possible.

Can You Freeze Cream Puffs?

You can freeze the pastry shells and whipped cream separately. Keep in mind that the texture may change some after freezing and defrosting.

It is not recommended to freeze filled cream puffs.

More Lemon Dessert Recipes

Here are a few more recipes for lemon desserts that you might like:

• Mini Lemon Cupcakes with Lemon Buttercream Icing
• No-Bake Lemon Cheesecake Cups with Blueberry Sauce
• Lemon Blueberry Hand Pies
• Pineapple-Lemon Smoothie (Sunshine Smoothie)

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