Lemon Cream Puffs

Celebrate spring with these delightful Lemon Cream Puffs. Light, tangy, and irresistibly creamy, they’re a perfect treat to brighten your day.

Spring into Flavor with Lemon Cream Puffs!

As the flowers bloom and the days get longer, nothing says ‘spring has sprung’ quite like the zesty punch of lemon desserts. If you’re a fan of all things lemon, our Lemon Cream Puffs are bound to be your new favorite. Forget the heavy desserts, these little bites of sunshine are light, airy, and just the right amount of indulgent—minus the guilt!

Whether you’re hosting a garden party or just looking for a sweet end to your family dinner, these Lemon Cream Puffs are a game-changer. Infused with vibrant lemon and whipped to perfection, they’re the kind of treat that brings a smile to everyone’s face. And yes, you can totally have more than one—they’re mini, after all!

Ingredients Needed For Lemon Cream Puffs:

Recipe Overview:

Light, Crisp Shells:
Starting with the Pate a Choux, the base for these delightful shells, you’ll cook the butter, water, salt, and sugar in a saucepan until fully melted and boiling. Next, stir in the flour and cook until a smooth paste forms.

After cooling slightly, beat in the eggs one at a time until the mixture is smooth and glossy. Pipe onto a baking sheet.

Bake until golden brown—these are the pockets of joy that will carry our creamy lemon filling.

Creamy, Dreamy Lemon Filling:
Mix your chosen lemon curd with fresh lemon zest and juice to enhance its citrusy kick. Whip the heavy whipping cream to stiff peaks.

Fold in whipped heavy cream to create a light and fluffy filling. Spoon or pipe this luscious mixture into your cooled puff shells, and you’re basically in dessert heaven.

Frequently Asked Questions:

1. Can I make the cream puffs ahead of time?
   Yes! You can prepare the shells a day in advance; just keep them in an airtight container and fill them before serving to keep them crisp.
   
2. What’s the best way to pipe the perfect puff?
   A plain large round size 806 piping tip, A1 piping tip, or a large star size 829 piping tip works wonders, but don’t stress if you don’t have any of these—snipping the corner of a zip-lock bag works too!
3. How do I store leftover Lemon Cream Puffs?
   In the unlikely event of leftovers, you can refrigerate them in an airtight container for up to two days. Just be aware, they might lose some of their crispness.
4. What’s the difference between whipping cream and heavy whipping cream?
   The difference between whipping cream and heavy whipping cream lies in the milk fat content. Whipping cream contains about 30% milk fat, while heavy whipping cream has a higher fat content at around 36%. Due to this higher fat content, heavy whipping cream is thicker and better able to hold its shape once whipped, making it the preferred choice for desserts that require a firmer texture, such as mousses or whipped cream toppings. This is why I opt for heavy whipping cream in this recipe.
   For best results when whipping, use a chilled bowl to keep the cream cold, which allows it to whip up more easily and quickly, achieving better volume and stability.

Storage and Leftovers: Tips for Unfilled and Filled Lemon Cream Puffs

Proper storage of Lemon Cream Puffs, whether unfilled or filled, is crucial to maintaining their delicious taste and texture. Here’s how to handle each type:

Unfilled Shells

Short-Term:

• Room Temperature: Unfilled shells can be kept at room temperature in an airtight container for up to 2 days. Ensure they are completely cool before storing to avoid any condensation that could make them soggy.

Long-Term:

• Freezing: For longer storage, freeze the shells. Place the completely cooled shells on a baking sheet to freeze them individually. Once frozen, transfer them to a freezer-safe bag or container and store for up to 2 months. When ready to serve, thaw at room temperature and fill as desired.

Rejuvenating Frozen Shells(unfilled):

Oven Crisp: If the unfilled shells have softened, you can briefly re-crisp them in the oven. Preheat the oven to 300°F (150°C) and heat the shells for 5-10 minutes. For filled puffs, this isn’t recommended as it can affect the quality of the cream filling.

Filled Shells

Short-Term:

• Refrigeration: Once filled, Lemon Cream Puffs should be refrigerated. Arrange them in a single layer in an airtight container to prevent the shells from becoming soggy from the moisture of the filling. They will stay fresh for up to 48 hours.

Long-Term:

• Freezing: Filled Lemon Cream Puffs freeze remarkably well, offering a convenient way to prepare desserts ahead of time. Place the cream puffs on a cookie sheet in a single layer. Freeze fulling then transfer the frozen puffs to an air tight freezer-safe container or bag. Keep in the freezer until ready to use. They can be stored like this for up to two months.

Rejuvenating Frozen Cream Puffs:

When ready to enjoy, thaw the puffs in the refrigerator overnight or at room temperature for a couple of hours. Serve them chilled for the best texture, where the cream filling remains creamy and the shells are pleasantly soft.

Tying It All Together:

There’s truly no better way to welcome the spring season than with a plate of these Lemon Cream Puffs at your next gathering. They’re just the right touch of elegance for any occasion, from family picnics to sophisticated soirees. If you loved these, you might also enjoy my Lemon Cherry Bread, Creamy Lemon Cheesecake Bars, or an Easy Lemon Cream Pie for more citrusy delights. So go ahead, treat yourself and your loved ones to a little burst of lemony bliss!

Lemon Cream Puffs Recipe Card:

Rachel Koller

Easy Lemon Cream Puffs

4.80 from 5 votes

Light, crisp, shells filled with a simply divine lemon cream filling dusted with sweet confectioner sugar. A perfect lemon dessert!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Additional Time 20 minutes mins

Total Time 1 hour hr

Servings: 24 cream puffs

Calories: 91

Ingredients

  

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Shells (Pate a Choux):

• 1/3 cup water
• 1/3 cup milk
• 1/4 cup butter
• 1/8 teaspoon salt
• 1/2 teaspoon sugar
• 2/3 cup flour
• 3 eggs one at a time

Easy Lemon Cream Filling:

• 1 cup Lemon Creme pie filling, about 10oz
• 1 fresh lemon juice and zest
• 1 cup heavy whipping cream

Method

 

Shells (Pate a Choux):

1. In a large saucepan bring to boil, water, milk, butter, salt, and sugar.
2. Once butter is melted, reduce heat to low, add flour, and stir vigorously.
3. Remove from heat. Let cool to 125-135 degrees (hot to the touch but not burning).
4. Add eggs, one at a time. Incorporate completely before adding the next egg. Mixture should be a soft paste that will still hold its shape.
5. Using a plastic piping coupler or piping tip of your choice (large opening) and Ziploc bag. Pipe large balls of paste (with a base a little bigger than a quarter, rows of 4 by 6 to equal a total of 24 puffs) onto a parchment-lined baking sheet. (Shells will puff to be about a golf ball size shell).
6. Bake at 425°F 15 minutes then REDUCE the heat to 375 for 10-12 minutes until the shell is golden brown and hollow inside.
7. Cool completely before filling.

Easy Lemon Cream Filling:

1. In a bowl, add lemon creme filling, lemon zest, and lemon juice. Blend until fully incorporated.
2. In a large bowl, whip heavy whipping cream to stiff peaks. Do not over whip or it will turn into butter.
3. Fold in lemon mixture.
4. Using a bag with round piping tip, carefully insert tip into cooled shell. Fill slowly until shell is full.
5. Dust with confectioner sugar (powdered sugar) if desired.
6. Serve immediately or refrigerate.

Nutrition

Serving: 1gCalories: 91kcalCarbohydrates: 7gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 2gCholesterol: 40mgSodium: 50mgSugar: 2g

Notes

• Best if served fresh but can be frozen for later enjoyment. If frozen, allow lemon cream puffs to come to room temperature before serving.
• Use a wet butter knife to cut the paste after every ball is made or wet your finger and pat any peaks that may have formed before baking.
• This recipe can easily be doubled.  Shells will have to be baked into sessions.  Lemon creme comes in a 21oz can which makes doubling very easy and worthwhile if you don’t have another recipe using the filling.

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Originally Published: 04/07/2019 Updated: 05/03/2024