Lemon Cream Puffs

These lemon cream puffs are light, crisp, and filled with a smooth citrus cream that feels both elegant and comforting. The choux pastry bakes up airy and golden, while the lemon filling adds a fresh, bright contrast without being overly sharp. This is a medium difficulty bake that looks impressive but is very achievable at home. From start to finish, allow around 1 hour and 30 minutes including cooling and filling.

Ingredients

For the choux pastry

• 75g unsalted butter
• 180ml water
• 1 tsp caster sugar
• 100g plain flour
• 3 large eggs, at room temperature

For the lemon cream filling

• 250ml double cream
• 3 tbsp icing sugar
• Finely grated zest of 1 lemon
• 2 tbsp fresh lemon juice
• 2 tbsp lemon curd

For finishing

• Icing sugar, for dusting

How to Make Lemon Cream Puffs

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Line a large baking tray with baking parchment and place the shelf in the middle of the oven.
• Make the choux base: Put the butter, water, and caster sugar into a saucepan. Heat gently until the butter melts, then bring to a rolling boil.
• Add the flour: Remove the pan from the heat and tip in the flour all at once. Beat vigorously with a wooden spoon until the mixture forms a smooth ball and pulls away from the sides.
• Cool slightly and add eggs: Leave the mixture for 2 to 3 minutes to cool slightly. Add the eggs one at a time, beating well after each addition until smooth and glossy.
• Pipe the puffs: Spoon the mixture into a piping bag and pipe small rounds onto the prepared tray, leaving space between each.
• Bake until crisp: Bake for 25 to 30 minutes until puffed, golden, and crisp. Do not open the oven door during baking.
• Cool completely: Remove from the oven and pierce the side of each puff with a small knife to release steam. Leave to cool completely on a wire rack.
• Prepare the filling: Whip the double cream with icing sugar until soft peaks form. Fold in the lemon zest, lemon juice, and lemon curd.
• Fill and finish: Split each puff or pipe the cream into the centre. Dust lightly with icing sugar before serving.

Tips

Why did my cream puffs collapse?

This usually happens if they are underbaked. Make sure the puffs are deeply golden and feel light before removing them from the oven.

How do I get a smooth choux dough?

Add the eggs gradually and beat well after each one. The dough should be glossy and just loose enough to pipe.

Can I make them ahead?

You can bake the shells a day ahead and store them unfilled in an airtight container. Fill just before serving for the best texture.

Serving Suggestions

• Serve with fresh berries for a summer dessert
• Add a drizzle of melted white chocolate for extra indulgence
• Enjoy with afternoon tea or coffee

Storage

Room temperature

Unfilled cream puff shells keep for up to 24 hours in an airtight container.

Refrigerator

Filled cream puffs should be refrigerated and eaten within 24 hours for best freshness.

Freezing

The baked choux shells can be frozen for up to 1 month. Defrost at room temperature and refresh briefly in the oven before filling.

Nutrition

• Calories: 230 kcal
• Carbohydrates: 18g
• Protein: 4g
• Fat: 16g
• Saturated fat: 9g
• Sodium: 70mg

Nutrition values are estimates and may vary based on ingredients used.

FAQs