Lemon Cream Puffs: A Delightful Recipe & Baking Guide

Lemon Cream Puffs, those delightful little clouds of pastry filled with tangy, sweet cream, are about to become your new favorite dessert! Imagine biting into a light, airy shell that practically melts in your mouth, followed by a burst of bright, lemony goodness that awakens your taste buds. Are you ready to experience this exquisite treat?

The history of cream puffs, or “choux à la crème” as they are known in France, dates back centuries. While the exact origins are debated, they are believed to have been perfected by the French pastry chef Jean Avice in the 18th century. Over time, variations emerged, and the addition of lemon to the cream filling created a refreshing and vibrant twist on the classic.

What makes Lemon Cream Puffs so irresistible? It’s the perfect combination of textures and flavors. The delicate, slightly crisp choux pastry provides a wonderful contrast to the smooth, creamy filling. The lemon adds a zesty brightness that cuts through the richness, preventing the dessert from being overly sweet. Plus, they are surprisingly easy to make at home, allowing you to impress your friends and family with a seemingly complex dessert that is actually quite achievable. Whether you’re looking for a show-stopping dessert for a special occasion or simply a delightful treat to brighten your day, these Lemon Cream Puffs are guaranteed to be a hit!

this RECIPE

Ingredients:

• For the Choux Pastry:
• 1 cup (240ml) water
• 1/2 cup (113g) unsalted butter, cut into cubes
• 1/4 teaspoon salt
• 1 cup (120g) all-purpose flour
• 4 large eggs
• For the Lemon Cream Filling:
• 1 cup (240ml) heavy cream
• 1/2 cup (120ml) lemon curd, store-bought or homemade (recipe follows)
• 1/4 cup (30g) powdered sugar, sifted
• 1 teaspoon vanilla extract
• For the Lemon Curd (Optional, if not using store-bought):
• 1/2 cup (113g) unsalted butter, cut into cubes
• 1 cup (200g) granulated sugar
• 1/2 cup (120ml) fresh lemon juice (from about 3-4 lemons)
• 2 large eggs
• 2 large egg yolks
• 1 tablespoon lemon zest
• For Dusting (Optional):
• Powdered sugar

Preparing the Choux Pastry:

1. Combine Water, Butter, and Salt: In a medium saucepan, combine the water, butter, and salt. Place the saucepan over medium heat and bring the mixture to a rolling boil. Make sure the butter is completely melted before the water boils. This is crucial for the right consistency.
2. Add Flour and Cook: Once boiling, remove the saucepan from the heat and immediately add all the flour at once. Using a wooden spoon or a sturdy spatula, vigorously stir the mixture until it comes together into a smooth ball that pulls away from the sides of the pan. This step is important to cook the flour and prevent a gummy texture.
3. Cool the Dough Slightly: Transfer the dough to the bowl of a stand mixer fitted with the paddle attachment (or use a hand mixer). Let the dough cool for about 5-10 minutes. You want it to be warm, but not so hot that it cooks the eggs when you add them. You should be able to comfortably touch the dough.
4. Add Eggs One at a Time: With the mixer on low speed, add the eggs one at a time, mixing well after each addition. The dough will initially look curdled and separated, but keep mixing, and it will eventually come together into a smooth, glossy dough. It’s important to add the eggs slowly to allow them to fully incorporate into the dough. The final dough should be thick and pipeable, and when you lift the paddle, the dough should slowly fall off in a V shape. If the dough is too stiff, beat in an extra egg white, one teaspoon at a time, until the desired consistency is reached.
5. Prepare for Baking: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.
6. Pipe or Spoon the Dough: Transfer the choux pastry dough to a piping bag fitted with a large round tip (or a star tip, if you prefer a decorative look). Pipe mounds of dough onto the prepared baking sheet, about 1 1/2 inches in diameter, leaving about 2 inches between each puff. Alternatively, you can use two spoons to drop rounded mounds of dough onto the baking sheet.
7. Bake the Puffs: Bake for 25-30 minutes, or until the puffs are golden brown and puffed up. Do not open the oven door during the first 20 minutes of baking! This can cause the puffs to deflate. After 20 minutes, you can peek through the oven door to check on them. If they are browning too quickly, you can lower the oven temperature slightly.
8. Cool Completely: Once baked, turn off the oven and crack the oven door open slightly. Let the puffs cool in the oven for about 30 minutes. This helps them to dry out and prevent them from collapsing. Then, transfer the puffs to a wire rack to cool completely before filling.

Making the Lemon Curd (Optional):

If you’re using store-bought lemon curd, you can skip this section. But homemade lemon curd is so much better! It’s tangy, creamy, and bursting with lemon flavor.

1. Combine Ingredients: In a heatproof bowl (stainless steel or glass) set over a saucepan of simmering water (double boiler), combine the butter, sugar, lemon juice, eggs, egg yolks, and lemon zest. Make sure the bottom of the bowl doesn’t touch the water.
2. Cook and Stir: Cook, stirring constantly with a whisk or wooden spoon, until the mixture thickens enough to coat the back of a spoon. This will take about 10-15 minutes. Be patient and keep stirring! The curd is ready when you can run your finger across the back of the spoon and the line remains distinct.
3. Strain the Curd: Remove the bowl from the heat and strain the curd through a fine-mesh sieve into a clean bowl. This will remove any lumps and give you a silky smooth curd.
4. Cool Completely: Cover the curd with plastic wrap, pressing the plastic wrap directly onto the surface of the curd to prevent a skin from forming. Refrigerate for at least 2 hours, or preferably overnight, to allow the curd to cool completely and thicken further.

Preparing the Lemon Cream Filling:

1. Chill the Bowl and Whisk: Place the bowl of your stand mixer (or a large bowl if using a hand mixer) and the whisk attachment in the freezer for about 15-20 minutes. This will help the heavy cream whip up faster and hold its shape better.
2. Whip the Cream: Pour the heavy cream into the chilled bowl and beat with the whisk attachment on medium speed until soft peaks form.
3. Add Lemon Curd, Powdered Sugar, and Vanilla: Gradually add the lemon curd, powdered sugar, and vanilla extract to the whipped cream. Continue to beat on medium speed until stiff peaks form. Be careful not to overwhip, or the cream will become grainy.
4. Refrigerate Briefly: Cover the bowl with plastic wrap and refrigerate the lemon cream filling for about 30 minutes to allow it to firm up slightly. This will make it easier to pipe into the cream puffs.

Assembling the Lemon Cream Puffs:

1. Prepare the Puffs: Using a serrated knife, carefully slice the cream puffs in half horizontally. Alternatively, you can use a small paring knife to poke a hole in the bottom of each puff.
2. Fill the Puffs: Transfer the lemon cream filling to a piping bag fitted with a star tip (or a round tip). Pipe the filling into the bottom half of each cream puff. If you poked a hole in the bottom, pipe the filling into the hole until the puff is full.
3. Top with the Other Half: Place the top half of each cream puff on top of the filling.
4. Dust with Powdered Sugar (Optional): Dust the cream puffs with powdered sugar for a pretty finishing touch.
5. Serve and Enjoy: Serve the lemon cream puffs immediately, or refrigerate them for up to a few hours. They are best enjoyed fresh, as the puffs can become soggy if stored for too long.

Conclusion:

And there you have it! These Lemon Cream Puffs are truly a must-try recipe, and I’m confident they’ll become a new favorite in your household. The delicate, airy choux pastry, combined with the bright, tangy, and utterly irresistible lemon cream filling, creates a symphony of flavors and textures that’s simply divine. Forget store-bought pastries; once you’ve tasted these homemade delights, you’ll never go back!

But why are these Lemon Cream Puffs so special? It’s the perfect balance. The pastry isn’t overly sweet, allowing the lemon cream to truly shine. And that lemon cream? It’s not just lemon-flavored; it’s bursting with fresh, vibrant lemon zest and juice, creating a flavor that’s both refreshing and comforting. Plus, the light and airy texture makes them surprisingly easy to eat – you might find yourself reaching for a second (or third!) before you even realize it.

Beyond the incredible taste, these Lemon Cream Puffs are surprisingly versatile. They’re perfect for afternoon tea, a delightful dessert after a special meal, or even a sophisticated addition to a brunch spread. Imagine serving these at your next gathering – your guests will be absolutely wowed!

Looking for serving suggestions? A light dusting of powdered sugar adds a touch of elegance. You could also drizzle them with a simple lemon glaze for an extra burst of citrus flavor. For a more decadent treat, try serving them with a scoop of vanilla ice cream or a dollop of whipped cream. And if you’re feeling adventurous, consider dipping the bottoms in melted white chocolate.

Want to experiment with variations? While I adore the classic lemon flavor, you could easily adapt this recipe to create other delicious cream puff variations. Try using lime instead of lemon for a zesty twist. Or, for a richer flavor, add a touch of almond extract to the cream filling. You could even incorporate fresh berries into the filling for a burst of fruity sweetness. The possibilities are endless!

Don’t be intimidated by the choux pastry! While it might seem daunting at first, it’s actually quite simple once you get the hang of it. Just follow the instructions carefully, and you’ll be rewarded with perfectly puffed and golden pastries every time. And remember, even if they’re not perfect the first time, they’ll still taste amazing!

I truly believe that everyone should experience the joy of making and enjoying these Lemon Cream Puffs. They’re a testament to the power of simple ingredients transformed into something truly extraordinary. So, gather your ingredients, preheat your oven, and get ready to embark on a delicious baking adventure.

I’m so excited for you to try this recipe! Once you do, please, please, please come back and share your experience in the comments below. Let me know what you thought of the recipe, what variations you tried, and any tips or tricks you discovered along the way. I love hearing from you and seeing your creations! Happy baking, and enjoy every delicious bite of these incredible Lemon Cream Puffs! I can’t wait to hear what you think!