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Lemon Cream Puffs

Lemon Cream Puffs




20 Servings


1 Hour 5 Minutes


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    For the filling:

  • 1/3 cup granulated sugar
  • 3 teaspoons Fleischmann's Cornstarch
  • 3/4 cup freshly squeezed lemon juice
  • 2 large egg yolks
  • 1 ½ cups whipping cream, chilled
  • For the dough:

  • 1/2 cup unsalted butter, cubed
  • 3 teaspoons granulated sugar
  • 1/2 teaspoon salt
  • 1 cup water
  • 1 cup all-purpose flour, sifted
  • 4 large eggs
  • Egg wash
  • Powdered sugar, to finish



    For the filling:

  1. To a saucepan over low heat whisk together sugar, cornstarch & lemon juice. Bring to a gentle simmer.
  2. In a small mixing bowl temper the lemon mixture into the egg yolks & transfer everything back to the saucepan.
  3. Continue cooking, whisking constantly, until mixture thickens. Remove from heat & let cool completely.
  4. Once the lemon curd has cooled, beat whipping cream to stiff peaks. Fold in the lemon curd & transfer filling to a piping bag fitted with a star tip. Refrigerate until ready to assemble.
  5. For the dough:

  6. Preheat the oven to 375(f) degrees. Line two baking sheets with parchment paper.
  7. To a saucepan over medium heat add butter, sugar, salt & water. Bring to a boil & immediately whisk in the flour until fully incorporated.
  8. Transfer mixture to a mixing bowl & let cool slightly. Add the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
  9. Transfer the mixture to a piping bag & pipe into 20 evenly sized circles on the prepared baking sheets.
  10. Brush the top lightly with egg wash. Bake for 20 to 25 minutes, until puffed & golden. Do not open the oven until the cream puffs are fully baked. Let cool to room temperature.
  11. When ready to assemble, carefully slice each cream puff in half horizontally. Fill with a generous dollop of the lemon cream & dust the top with powdered sugar. Refrigerate until ready to serve!


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