Lemon Cream Puffs

Brandi Kirkpatrick


This is a recipe I found on the Taste of Home website. I used it as part of my meal prep final in one of my Foods classes. I love my lemon desserts to have some bite to them, so I added zest, but if you prefer it a little tamer simply leave it out!


★★★★★ 4 votes

10 Cream puffs
20 Min
30 Min


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  • ·
    1/2 cup water
  • ·
    1/4 cup butter, cubed
  • ·
    1/2 cup all-purpose flour
  • ·
    2 eggs

  • ·
    1 egg, beaten
  • ·
    1/3 cup sugar
  • ·
    3 tablespoons lemon juice
  • ·
    1 tablespoon lemon zest
  • ·
    2 tablespoons butter, cubed
  • ·
    1 cup heavey whipping cream
  • ·
    2 teaspoons sugar
  • ·
    confectioners' sugar

How to Make Lemon Cream Puffs


  1. In a saucepan, bring water and butter to a boil. Add flour all at once, stirring until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth.
  2. Drop by rounded tablespoonfuls 3 in. apart onto greased baking sheets. Bake at 400° for 30-35 minutes or until golden brown. Remove to wire racks. Immediately split puffs and remove tops; discard soft dough from inside. Set puffs and tops aside to cool.
  3. For filling, in a small heavy saucepan, combine the egg, sugar, lemon juice and butter. Bring to a boil over medium heat; cook and stir for 5-7 minutes or until mixture is thick enough to coat a metal spoon.
  4. Remove from the heat. Add lemon zest to lemon curd. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Transfer to a bowl; press plastic wrap onto surface of filling. Chill for 1 hour or until partially set.
  5. In a bowl, beat cream and sugar until stiff peaks form; fold into lemon mixture. Fill cream puffs; replace tops. Dust with confectioners' sugar.

Printable Recipe Card

About Lemon Cream Puffs

Main Ingredient: Flour
Regional Style: American

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