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Lemon Cream Puffs

Light choux pastry filled with smooth, tangy lemon cream for an elegant homemade dessert.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 puffs
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 210

Ingredients
  

Choux Pastry
  • 1 cup water
  • 0.5 cup unsalted butter
  • 1 cup all-purpose flour
  • 4 eggs large
  • 0.25 tsp salt
Lemon Cream Filling
  • 1 cup milk whole
  • 0.5 cup granulated sugar
  • 3 egg yolks
  • 2 tbsp cornstarch
  • 2 lemons zested and juiced
  • 2 tbsp unsalted butter
  • 0.5 cup heavy cream whipped

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Boil water, butter, and salt. Add flour and stir until dough forms.
  3. Cool slightly, then add eggs one at a time until smooth.
  4. Pipe dough onto baking sheet and bake until puffed and golden.
  5. Cook milk, sugar, egg yolks, and cornstarch until thick.
  6. Stir in lemon zest, juice, and butter. Chill completely.
  7. Fold whipped cream into lemon custard.
  8. Fill cooled cream puffs and dust with powdered sugar.

Notes

Best filled shortly before serving for optimal texture.