This post may contain affiliate sales links. Please read my disclosure policy.
Lemon Cream Puffs are the zingy, summery and creamy version of the original! Stuffed with an easy lemon cream puff filling. SO delicious!
I decided that lemon cream puffs needed to be a thing. Because I love lemon, and because I love desserts and sugar and all food basically.
I think they technically are already a thing, but I thought they should officially *officially* become a dessert in the Lauren’s Latest kitchen.
My friend Claudia gave me the idea for this recipe (as in the Claudia who gave me this microwave mug brownie recipe) and that girl has never steered me wrong. So, a few weeks ago before I packed up my kitchen, I made this recipe and Brooke and I snarfed these babies down. We love a good cream puff, so the lemon version was simply * heavenly*.
Listed below are my recipe tips and tricks, so be sure to read those through for maximum success! And of course, just beyond that is the printable recipe, so print that too 🙂
Have a great weekend, friends!
Helpful Recipe Tips and Links
(some affiliate links below)
The pate a choux (the fancy name for the cream puff shell pastries) are kinda-sorta tricky to make if you don’t follow the directions carefully. A few possible rookie mistakes could include: mixing in the eggs all at once, mixing in the eggs while the mixture is too hot (thus scrambling your eggs…ew!) or not stirring the mixture long enough to create a smooth batter. Read the recipe as you go carefully and you’ll be just fine.
I used an ice cream scoop to measure out and place my cream puffs onto my baking sheets. Then I wet my finger with some water and dabbed down any parts that weren’t looking smooth enough.
Speaking of baking sheets, use lightly colored half sheet pans!! The non-stick teflon ones will give you very dark bottoms. No thank you.
And while you’re at it, get some parchment paper too to line those suckers! (I hate dishes.)
This recipe makes a lot of lemon cream, so don’t be shy when filling up your cream puffs! If you have a little extra, just know that it will probably get eaten.
The lemon cream will need to be made with a hand mixer or a stand mixer. I can’t beat it fast enough with my arm to get it to the thickness you need to hold its shape in the cream puff. So this is the exact hand mixer I have and that’s what I used. Stand mixers are fine too! (I own this exact one)
Once you have your cream puffs filled and ready to go, be sure to store them in the refrigerator before you serve. Refrigerators will help the filling hold its shape, keep it safe for consumption (that’s my health science degree talking) and slightly soften the shell. Sprinkle with a little powdered sugar for garnish 🙂
More Lemon Recipes to Try!
- Lemon Meringue Cheesecake
- Creme Brulee Lemon Pie
- Lemon Pistachio Swiss Roll Cake
- Lemon Cheesecake Tart
- Lemon Sour Cream Sugar Cookies
- Perfect Lemon Bar Recipe
Lemon Cream Puffs
- Preheat oven to 425 F. Line 2 lightly colored baking sheets with parchment paper and set aside.
- For the pate a choux: combine the water, butter, and salt in a medium-sized saucepan. Place over medium heat until the butter has melted. Then increase heat to high and bring to a rolling boil. Remove the pan from the heat, and add the flour all at once, stirring vigorously.
- Return the pan to the burner and cook over medium heat, stirring the whole time until the mixture smooths out and follows the spoon around the pan (about 30 seconds). Remove the pan from the heat, and let the mixture cool for 5 to 10 minutes. It'll still feel hot, but you should be able to hold a finger in it for a few seconds. (You want to cool the mixture so you don't cook your eggs when you beat them in.)
- Transfer the mixture to a bowl or the bowl of a stand mixer, and beat in eggs one at a time. It'll look curdled, but when you add the last egg it should become smooth. Beat for at least 2 minutes after adding the last egg.
- Using a generously filled tablespoon cookie scoop, drop the thick batter onto the prepared baking sheets in 3- to 4-tablespoon mounds. Space the mounds about 3" apart, to allow for expansion. Bake 15 minutes, then reduce oven temperature to 350°F and bake an additional 25 minutes, until pastries are a medium golden brown. Don't open the oven door while the pastries are baking.
- Remove the cream puff shells from the oven. Make a small slit in the top of each, and return to the oven for 5 minutes. This will allow the steam to escape. Place them on a rack to cool. When they're cool enough to handle, split each in half to make top and bottom pieces; splitting and exposing the centers to air will help keep them from becoming soggy.
- For the lemon filling: Mix lemon pudding, heavy cream and milk together to combine. Then beat for 2-3 minutes until light and fluffy. Stir in vanilla, lemon zest and sugar. Fill each cream puff generously with filling and sprinkle with powdered sugar.
- Refrigerate until ready to serve.