Lemon Cream Puffs (Choux Pastry)

🍋 Lemon Cream Puffs (Choux Pastry): A Bright and Elegant Dessert You Can Make at Home

Light, airy, and filled with a luscious citrusy cream, lemon cream puffs are a show-stopping dessert that’s surprisingly easy to make once you master the basics. These elegant pastries begin with choux pastry (pâte à choux)—the same dough used to make éclairs and profiteroles—and are filled with a silky lemon cream that adds a refreshing twist to the classic puff.

Perfect for spring gatherings, afternoon tea, or when you just want to impress your guests, these lemon cream puffs strike the perfect balance between richness and zing.

🥚 What Is Choux Pastry?

Choux pastry is a French pastry dough that’s cooked on the stovetop before being piped and baked into golden, hollow shells. Unlike other doughs, choux relies on steam—not yeast or baking powder—to rise, creating that signature light interior ready to be filled with cream, custard, or curd.

When paired with lemon cream, these puffs become a bright and elegant treat that looks bakery-worthy but can be made in your own kitchen.

🍋 Ingredients You’ll Need
For the choux pastry:

½ cup (1 stick) unsalted butter

1 cup water

1 tablespoon sugar

¼ teaspoon salt

1 cup all-purpose flour

4 large eggs

For the lemon cream filling:

¾ cup lemon juice (freshly squeezed)

Zest of 2 lemons

¾ cup sugar

4 large egg yolks

2 tablespoons cornstarch

½ cup unsalted butter (cut into pieces)

½ cup heavy whipping cream (optional, for a lighter texture)

For dusting:

Powdered sugar

👩‍🍳 How to Make Lemon Cream Puffs
Step 1: Make the choux pastry

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

In a saucepan over medium heat, combine butter, water, sugar, and salt. Bring to a boil.

Add flour all at once and stir vigorously with a wooden spoon until the dough pulls away from the sides and forms a smooth ball.

Transfer to a mixing bowl and let cool for 5 minutes.

Add eggs one at a time, beating well after each addition, until the dough is smooth and glossy.

Spoon or pipe small mounds (about 1½ inches wide) onto the baking sheet.

Bake for 25–30 minutes or until puffed and golden. Turn off the oven, crack the door, and let them cool for 10 minutes before removing. Cool completely.

Step 2: Make the lemon cream

In a saucepan, whisk together lemon juice, zest, sugar, egg yolks, and cornstarch.

Cook over medium heat, whisking constantly, until the mixture thickens and bubbles.

Remove from heat and whisk in the butter until smooth.

For a lighter texture, fold in whipped heavy cream after the lemon curd has cooled.

Chill the lemon cream for at least 1 hour before using.

Step 3: Fill the puffs

Once the pastry shells are cool, slice them in half or poke a hole in the bottom.

Pipe or spoon lemon cream into each puff.

Dust with powdered sugar before serving.

🌟 Tips for Success

Don’t underbake the puffs—they should be deep golden brown to avoid collapsing.

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