Real Recipes From Real Home Cooks ®

key lime cream puffs

(1 rating)
Blue Ribbon Recipe by
Amy Freeze
Avon Park, FL

These are not your typical cream puffs. The filling is slightly tart because of the key lime juice. Each cream puff is like a bite of summer.

Blue Ribbon Recipe

If you love the citrus tart flavor of key lime, you'll love these cream puffs. Light, buttery, and flaky, the pastry puffs up nicely for the creamy filling. Amy's key lime filling has the perfect balance of sweet and tart. Powdered sugar dusted on top adds just the right amount of extra sweetness. These key lime cream puffs are light and refreshing and a perfect spring or summer dessert.

— The Test Kitchen @kitchencrew
(1 rating)
yield 8 serving(s)
prep time 30 Min
cook time 50 Min
method Bake

Ingredients For key lime cream puffs

  • 1 c
  • 1/2 c
  • 1 c
    all-purpose flour
  • 1 c
    eggs (approximately 4)
  • 1 pinch
  • 1/2 c
  • 1
  • 1/3 c
    key lime juice
  • 1 pinch
  • 3 Tbsp
  • 1 c
    heavy whipping cream
  • 1/2 c
    powdered sugar

How To Make key lime cream puffs

Test Kitchen Tips
Be careful when cooking the key lime curd to whisk the whole time so the egg doesn't separate and cook. Do not open the oven during the baking process or you'll end up with deflated cream puffs.
  • Egg, lime juice, salt and sugar in a saucepan.
    In a saucepan, combine sugar, egg, lime juice, and salt. Whisk until blended. Add butter.
  • Cooking mixture until bubbly.
    Cook over medium heat, stirring constantly until mixture is thick and bubbly.
  • Curd cooling in a bowl.
    Remove from heat, transfer to a bowl, and refrigerate until cool.
  • Cream and powdered sugar whipped in a bowl.
    In a large bowl, beat whipping cream and powdered sugar until peaks form.
  • Folding the whipped cream and lime curd together.
    Fold whipping cream into chilled key lime curd.
  • Chilling the whipped cream and lime curd mixture.
    Cover and chill while cream puffs are baking.
  • Bringing butter and water to a simmer.
    In a medium-sized saucepan, bring water and butter to a simmer over medium heat.
  • Adding flour to the saucepan.
    Add flour.
  • Stirring with a wooden spoon until flour is absorbed.
    With a wooden spoon, stir very quickly in one direction until the flour has absorbed all liquid. Cook for an additional 1-2 minutes.
  • Mixing the dough with a stand mixer.
    Transfer the dough to a mixing bowl fitted with a paddle attachment. Allow the dough to cool 4-5 minutes.
  • Slowly adding eggs to the dough.
    With the mixer running, add the salt and eggs, one at a time, until everything is completely combined.
  • Putting the dough into a piping bag.
    Spoon the dough into a piping bag fitted with a large round tip.
  • Piping dough onto parchment paper.
    Pipe 2 inch round mounds onto a parchment or silicone covered cookie sheet.
  • Tapping tops of dough down.
    Using wet fingers, tap down the point at the top of each mound.
  • Cream puffs cooling on a wire rack.
    Bake at 425 degrees for 10 minutes. Reduce heat to 350 degrees and continue baking for 30 minutes. Remove from oven and allow to cool completely before filling.
  • Cutting a slit into the cream puff.
    Using a knife, split each cream puff without cutting completely through.
  • Cream filling put into a piping bag.
    Spoon chilled filling into a piping bag fitted with a small filling tip.
  • Filling puffs with key lime whipped cream.
    Fill the cavity of each puff with key lime cream.
  • Filled cream puff dusted with powdered sugar.
    Dust with powdered sugar and serve.