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Light and Tangy Lemon Cream Puffs

A stack of golden brown lemon cream puffs, one cut open to show the rich yellow cream filling.
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Make impressive homemade cream puffs filled with a bright, zesty lemon pastry cream. This recipe guides you through making perfect classic choux pastry shells and a delicious citrus filling.

Ingredients

Scale
  • 1 cup water
  • 1/2 cup unsalted butter, cut into pieces
  • 1/4 teaspoon salt
  • 1 cup all-purpose flour
  • 4 large eggs, room temperature
  • For the Lemon Pastry Cream:
  • 2 cups whole milk
  • 1/2 cup granulated sugar, divided
  • 4 large egg yolks
  • 1/4 cup cornstarch
  • 1/4 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • For the Glaze (Optional):
  • 1 cup powdered sugar
  • 2–3 tablespoons fresh lemon juice

Instructions

  1. Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper.
  2. Make the Choux Pastry: In a medium saucepan, combine the water, butter, and salt. Bring the mixture to a rolling boil over medium heat, making sure the butter melts completely.
  3. Remove the pan from the heat. Add all the flour at once and stir vigorously with a wooden spoon until the mixture forms a smooth ball and pulls away from the sides of the pan.
  4. Return the pan to medium heat and cook the dough, stirring constantly, for about 1 minute to dry it out slightly.
  5. Transfer the dough to a large bowl or the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed for 1 minute to cool slightly.
  6. Add the eggs one at a time, beating well after each addition until the dough is smooth and glossy. The dough should fall slowly from the spoon in a V-shape.
  7. Pipe or drop the dough onto the prepared baking sheets in mounds about 1.5 inches apart.
  8. Bake for 15 minutes at 400°F (200°C). Do not open the oven door.
  9. Reduce the oven temperature to 350°F (175°C) and bake for an additional 15-20 minutes, or until the puffs are golden brown and firm. They should sound hollow when tapped.
  10. Turn off the oven, prop the door open slightly, and let the puffs dry in the oven for 10 minutes. Remove and cool completely on a wire rack.
  11. Make the Lemon Pastry Cream: In a saucepan, heat the milk until steaming, but do not boil.
  12. In a separate bowl, whisk the egg yolks and half of the sugar until pale. Whisk in the cornstarch until smooth.
  13. Slowly temper the hot milk into the yolk mixture while whisking constantly. Pour the mixture back into the saucepan.
  14. Cook over medium heat, whisking constantly, until the mixture thickens significantly and comes to a boil. Boil for 1 minute, still whisking.
  15. Remove from heat. Whisk in the remaining sugar, lemon juice, lemon zest, butter, and vanilla extract until smooth.
  16. Press plastic wrap directly onto the surface of the pastry cream to prevent a skin from forming. Chill in the refrigerator for at least 3 hours, or until very cold.
  17. Assemble the Puffs: Once the pastry cream is cold, whisk it vigorously to smooth it out. Transfer the cream to a piping bag fitted with a star tip or a round tip.
  18. Poke a small hole in the bottom of each cooled cream puff shell. Pipe the lemon cream filling into each shell until it feels heavy.
  19. If glazing, whisk the powdered sugar and lemon juice until smooth. Drizzle over the tops of the filled puffs. Serve immediately or chill until ready to serve.

Notes

  • For the best rise, ensure your eggs are at room temperature before adding them to the choux dough.
  • Do not open the oven door during the initial baking phase, as the rush of cool air will cause your perfect cream puff shells to deflate.
  • This recipe makes excellent make ahead dessert options; fill the shells just before serving for the crispiest texture.

Nutrition

Find it online: https://kitchenuser.net/lemon-cream-puffs-recipe-choux-pastry/