Real Recipes From Real Home Cooks ®

lemon cream puffs

a recipe by
Samantha Bideau
Louisville, KY

These are a lot easier to make than you would think to make and the citrus flavor is a nice change to original cream puffs

serves 10
method Bake

Ingredients For lemon cream puffs

  • 1/2 c
  • 1
    egg, beaten
  • 1/4 c
    butter, cubed
  • 1/3 c
  • 1/2 c
    all purpose flour
  • 3 Tbsp
    lemon juice
  • 2 Tbsp
    butter, cubed
  • 1 c
    heavy whipping cream
  • 2
  • 2 tsp

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 heat; let stand for 5 minutes
  • 2
    Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth. Drop by rounded tablespoons 3" apart onto greased baking sheets.
  • 3
    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.
  • 4
    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. Remove from heat.
  • 5
    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.
  • 6
    In a mixing bowl, beat cream and sugar until stiff peaks form; fold into lemon mixture. Fill cream puffs; replace tops. Dust with confectioners sugar

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