How to Make Lemon Cream Puffs

Step 1: Make the Choux Pastry

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
In a saucepan, combine water, butter, sugar, and salt. Heat until the butter melts and the mixture begins to bubble.
Add the flour all at once, stirring vigorously until the dough forms a ball and pulls away from the sides of the pan.
Remove from heat and let the dough cool for 5 minutes.
Add the eggs one at a time, mixing thoroughly until the dough becomes smooth, glossy, and pipeable.
Transfer the dough to a piping bag fitted with a round or star tip. Pipe 1½-inch mounds onto the baking sheet.
Bake for 10 minutes, then reduce heat to 350°F (175°C) and bake an additional 20–25 minutes, or until golden and puffed.
Cool completely on a wire rack.

Step 2: Make the Lemon Cream

In a bowl, whip heavy cream until soft peaks form.
Add the lemon curd, lemon zest, vanilla, and powdered sugar (if using).
Continue whipping until the mixture is thick, smooth, and spoonable.

Step 3: Fill the Puffs

Once the pastry shells are cool, use a small knife to make a slit in the side or bottom of each puff.
Spoon or pipe the lemon cream into the center until full.
Dust with powdered sugar and garnish with zest if desired.

Tips for Perfect Lemon Cream Puffs

✔ Don’t Undercook the Shells

They need to be fully dried out to stay crisp. If they deflate, they needed more time.

✔ Use Cold Heavy Cream

Cold cream whips faster and creates a more stable filling.

✔ Make Ahead Friendly

Bake shells earlier in the day and fill before serving. You can also freeze unfilled shells for up to a month.

✔ Try Variations

Add blueberries, raspberries, or a touch of lavender to enhance the citrus notes.

A Dessert That Delivers Sunshine in Every Bite

Lemon cream puffs blend the sophistication of French pastry with the bright, cheerful flavor of citrus. They’re surprisingly straightforward to make, endlessly customizable, and guaranteed to impress anyone lucky enough to enjoy one.