Lemon Cream Puffs

There are desserts that impress with richness, and then there are desserts that impress with refinement. Lemon Cream Puffs belong firmly in the second category. Light, airy, and delicately filled with silky lemon cream, these pastries feel elegant without being intimidating. They are the kind of dessert that instantly elevates a table, whether served at a bridal shower, spring brunch, afternoon tea, or sophisticated dinner party.

The contrast between crisp choux pastry and smooth, tangy lemon cream creates a balanced dessert that never feels heavy. Each bite is airy, fresh, and indulgent in the most graceful way.

Why Lemon Cream Puffs Are Always a Crowd Favorite

Cream puffs have a timeless charm. When paired with lemon, they become bright, refreshing, and perfect for guests who prefer desserts that aren’t overly sweet. The lemon adds freshness, while the pastry provides structure and elegance. Best of all, they can be made ahead and assembled just before serving — ideal for entertaining.

Ingredients

For the Choux Pastry

• ½ cup water
• ½ cup whole milk
• ½ cup unsalted butter
• 1 cup all-purpose flour
• 4 large eggs
• ¼ tsp salt

For the Lemon Cream Filling

• 1 cup heavy whipping cream
• ⅓ cup granulated sugar
• ¼ cup fresh lemon juice
• 1 tbsp lemon zest
• 1 tsp vanilla extract

Instructions

1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a saucepan, combine water, milk, butter, and salt. Bring to a rolling boil.
3. Add flour all at once, stirring vigorously until the dough forms a smooth ball and pulls away from the sides of the pan.
4. Remove from heat and let cool for 5 minutes.
5. Beat in eggs one at a time until the dough is smooth, glossy, and thick.
6. Transfer dough to a piping bag and pipe small rounds onto the baking sheet.
7. Bake for 25–30 minutes until puffed and golden. Do not open the oven during baking.
8. Remove from oven and allow puffs to cool completely.
9. In a bowl, whip heavy cream, sugar, lemon juice, lemon zest, and vanilla until stiff peaks form.
10. Slice or poke cream puffs and fill generously with lemon cream.
11. Chill briefly before serving.

Texture, Flavor & Presentation

The choux pastry is crisp on the outside and hollow inside, creating the perfect vessel for the lemon cream. The filling is smooth, airy, and tangy with a fresh citrus finish. When dusted lightly with powdered sugar or garnished with lemon zest, these cream puffs look bakery-perfect.

Serving Ideas for Parties & Events

• Arrange on tiered dessert stands
• Dust with powdered sugar just before serving
• Garnish with fresh berries or mint
• Serve chilled for best texture

Storage & Make-Ahead Tips

• Unfilled puffs can be stored in an airtight container for 2 days
• Lemon cream can be made 24 hours ahead
• Assemble shortly before serving for best results

Lemon Cream Puffs

Light and airy choux pastry filled with smooth, tangy lemon cream, perfect for elegant parties and special occasions.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 30 minutes mins

Total Time 55 minutes mins

Servings: 16 cream puffs

Course: Dessert

Cuisine: French-Inspired

Calories: 190

Ingredients Equipment Method Notes

Ingredients

  

Choux Pastry

• 0.5 cup water
• 0.5 cup milk
• 0.5 cup unsalted butter
• 1 cup all-purpose flour
• 4 eggs large
• 0.25 tsp salt

Lemon Cream Filling

• 1 cup heavy cream
• 0.33 cup granulated sugar
• 0.25 cup lemon juice fresh
• 1 tbsp lemon zest
• 1 tsp vanilla extract

Equipment

• Saucepan
• Mixing bowls
• Hand mixer or stand mixer
• Piping bag
• Baking sheet

Method

 

1. Preheat oven to 400°F (200°C) and line baking sheet.
2. Boil water, milk, butter, and salt. Add flour and stir until dough forms.
3. Cool slightly and beat in eggs one at a time.
4. Pipe dough and bake 25–30 minutes until puffed.
5. Whip lemon cream ingredients until stiff peaks form.
6. Fill cooled puffs and chill before serving.

Notes

For extra elegance, dust with powdered sugar just before serving.