Nothing says elegance and indulgence like Lemon Cream Puffs. These golden, airy pastries filled with zesty lemon cream are perfect for a tea party, a special dessert, or even a weekend treat. Combining the delicate choux pastry with a rich, citrus-infused cream, this dessert offers a balance of lightness and flavor that will leave everyone asking for seconds.

Whether you’re a baking enthusiast or trying your hand at choux for the first time, this recipe is approachable and highly rewarding. In this guide, you’ll find detailed steps, tips, variations, and serving suggestions that elevate your Lemon Cream Puffs from a simple treat to a centerpiece dessert.

Ingredients

Choux Pastry

1 cup water
0.5 cup unsalted butter
1 tsp sugar
0.25 tsp salt
1 cup all-purpose flour
4 large eggs

Lemon Cream Filling

1 cup heavy cream
0.25 cup granulated sugar
2 tsp vanilla extract
Zest of 1 lemon
0.5 cup lemon curd

Optional Garnish

Powdered sugar for dusting
Fresh mint leaves
Lemon zest

Instructions

Make the Choux Pastry

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a medium saucepan, combine water, butter, sugar, and salt. Bring to a boil over medium heat.
Remove from heat and add flour all at once. Stir vigorously until the mixture forms a ball and pulls away from the sides of the pan.
Return the pan to medium heat for 1–2 minutes to cook the flour slightly, stirring constantly.
Transfer dough to a mixing bowl. Beat in eggs one at a time until smooth and glossy.
Using a piping bag or spoon, drop small mounds (about 2 inches in diameter) onto the prepared baking sheet.
Bake for 20–25 minutes, until puffed and golden brown. Avoid opening the oven during baking.
Remove and cool completely on a wire rack before filling.

Prepare the Lemon Cream

In a chilled mixing bowl, whip heavy cream with sugar and vanilla until stiff peaks form.
Gently fold in lemon zest and lemon curd until fully incorporated. Be careful not to deflate the whipped cream.

Assemble the Lemon Cream Puffs

Slice cooled choux puffs in half horizontally.
Spoon or pipe lemon cream generously into each puff.
Replace the top halves and dust with powdered sugar. Garnish with mint or extra lemon zest, if desired.

Tips for Perfect Lemon Cream Puffs

Prevent collapsing: Bake the choux puffs at a high temperature to create steam, which helps them rise.
Cool completely: Ensure puffs are fully cooled before filling to prevent the cream from melting.
Pipe with confidence: Use a large round tip for easy and neat filling.

Variations

Chocolate Lemon Puffs: Drizzle melted white or dark chocolate over the filled puffs.
Berry Lemon Cream: Add a few fresh raspberries or blueberries to the lemon cream for a fruity twist.
Mini Puffs: Make bite-sized versions for parties or dessert platters.

Serving Suggestions

Serve as an elegant dessert with a cup of Earl Grey tea or a glass of sparkling lemonade.
Perfect for bridal showers, birthdays, or festive brunches.
Store in an airtight container in the fridge for up to 2 days.

Fun Facts & Cultural Context

Choux pastry originated in France during the 16th century and has since become a foundation for countless pastries, including éclairs, profiteroles, and cream puffs.
The combination of lemon and cream provides a refreshing counterbalance to the rich pastry, making it a favorite in warmer months.
Lemon Cream Puffs are often featured in patisserie competitions due to their elegant appearance and flavor balance.