🍋✨ Lemon Cream Puff Pastries
Light, airy pastry shells filled with silky lemon cream—bright, sweet, and perfect for an elegant dessert.
🛒 Ingredients
🧁 Choux pastry (cream puffs)
- 1 cup water
- ½ cup unsalted butter
- 1 cup all-purpose flour
- 4 large eggs
- ¼ tsp salt
🍋 Lemon cream filling
- 1 cup heavy cream (cold)
- ½ cup lemon curd (store-bought or homemade)
- 2–3 tbsp powdered sugar (to taste)
- 1 tsp vanilla extract
❄️ Optional topping
- Powdered sugar for dusting
- Lemon zest for garnish
👨🍳 Instructions
1. Make the choux pastry
- Preheat oven to 200°C (400°F)
- In a saucepan, bring water, butter, and salt to a boil
- Add flour all at once and stir until a dough forms and pulls away from the pan
- Let cool 5–10 minutes
- Beat in eggs one at a time until smooth and glossy
2. Pipe & bake
- Pipe or spoon small mounds onto a lined baking tray
- Bake 25–30 minutes until puffed and golden
- Do not open oven early (they may collapse)
- Cool completely
3. Make lemon cream
- Whip heavy cream to soft peaks
- Fold in lemon curd, powdered sugar, and vanilla until smooth and fluffy
4. Fill the puffs
- Slice puffs in half or poke a hole in the bottom
- Fill with lemon cream using a spoon or piping bag
5. Finish
- Dust with powdered sugar
- Sprinkle lemon zest for extra brightness
🍽️ Serving Ideas
- Serve chilled for best texture
- Pair with berries 🍓
- Drizzle with white chocolate for extra indulgence
🔥 Tips
- Make sure puffs are completely cool before filling
- Use a piping bag for neat presentation
- Don’t overfill or they may become soggy
- Store filled puffs in the fridge and eat within 1–2 days
🍋 Why they’re special
The airy choux pastry balances the creamy, tangy lemon filling—light yet rich, with a refreshing citrus finish.
If you want, I can also give you a lemon éclair version, a filled mini profiterole tower, or a no-bake shortcut using store-bought shells.