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Perfectly Lemon Cream Puffs | Kitchen Cents

Easy Lemon Cream Puffs

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

Course Dessert
Keyword dessert
Prep Time 20 minutes
Cook Time 20 minutes
cooling 20 minutes
Total Time 40 minutes
Servings 24 cream puffs
Author Rachel


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


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.

Recipe 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.