These Springtime Lemon Cream Puffs are a showstopping dessert that combines crisp, airy choux pastry shells with a bright, silky lemon cream filling. Topped with a light dusting of powdered sugar or a drizzle of lemon glaze, they’re the perfect combination of refreshing, rich, and delicate—ideal for spring holidays, showers, brunches, or any special gathering.

Every bite is filled with soft citrus notes and melt-in-your-mouth texture, making them a seasonal favorite that’s well worth the (surprisingly simple) effort.

The Art of Choux Meets Lemon’s Freshness

Cream puffs, or choux à la crème, are a staple in classic French pâtisserie. They’re made using choux pastry, a simple dough that puffs up when baked to create hollow, golden shells ready for filling. Traditionally filled with pastry cream or whipped cream, our spring twist swaps in a luscious lemon cream that’s both tart and velvety.

Whether you’re hosting an Easter brunch, Mother’s Day tea, or spring wedding shower, these lemon cream puffs add elegance and joy to any table.

Ingredient Overview: Classic Pastry Meets Zesty Citrus

For the Choux Pastry (Pâte à Choux)

Water & Milk: The base liquid that helps create steam for the puff.
Butter: Adds richness and flavor.
Flour: All-purpose flour gives the structure needed for the shells.
Eggs: Help the pastry rise and give it shine, texture, and color.
Salt: Balances the flavors and supports structure.

For the Lemon Cream Filling

Egg Yolks: Provide a smooth, custardy base.
Sugar: Sweetens the cream and balances the tart lemon.
Lemon Juice & Zest: Brings brightness and acidity.
Butter: Creates a rich, velvety texture in the lemon curd.
Whipped Cream: Lightens the lemon curd into a mousse-like filling.

Optional Toppings

Powdered sugar
Lemon glaze (powdered sugar + lemon juice)
Candied lemon peel or edible flowers for presentation

Step-by-Step Instructions: From Choux to Citrus Heaven

Step 1: Make the Choux Pastry

Ingredients:

½ cup water
½ cup milk
½ cup (1 stick) unsalted butter
1 cup all-purpose flour
½ tsp salt
4 large eggs

Instructions:

Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper.
In a saucepan, combine water, milk, butter, and salt. Bring to a boil over medium heat.
Remove from heat, stir in flour all at once, and return to heat. Stir vigorously for 1–2 minutes until dough forms a ball and pulls away from the pan.
Transfer dough to a mixing bowl. Let cool 5 minutes.
Add eggs one at a time, mixing thoroughly after each. The dough should be glossy and thick, yet pipeable.
Transfer to a piping bag fitted with a round tip. Pipe 1½-inch mounds onto prepared sheets.
Wet your finger and smooth the tops gently.
Bake for 20 minutes, then reduce oven to 350°F (175°C) and bake another 10–15 minutes until golden and dry.
Turn off oven, crack door, and let shells dry out for 10 minutes. Cool completely.

Step 2: Make the Lemon Cream Filling

Ingredients:

4 large egg yolks
½ cup granulated sugar
⅓ cup fresh lemon juice
1 tbsp lemon zest
4 tbsp unsalted butter
½ cup heavy whipping cream

Instructions:

In a saucepan, whisk together egg yolks, sugar, lemon juice, and zest.
Cook over medium-low heat, stirring constantly, until thickened (about 6–8 minutes).
Remove from heat and stir in butter until smooth. Chill for at least 1 hour.
In a separate bowl, beat heavy cream to stiff peaks.
Fold whipped cream gently into cooled lemon curd to create lemon cream.

Step 3: Fill the Cream Puffs

Cut the tops off each puff with a serrated knife or poke a hole in the bottom.
Fill with lemon cream using a spoon or piping bag.
Replace tops and dust with powdered sugar or drizzle with glaze.

Tips, Variations & Substitutions

Tips for Best Results

Dry the choux shells fully to prevent collapsing.
Don’t underbake—they should be golden and sound hollow when tapped.
Cool fully before filling to keep cream from melting.

Variations

Lemon-Raspberry: Add fresh raspberries to the filling or place one inside each puff.
Lavender-Lemon: Infuse the cream with dried culinary lavender for a floral note.
Mini Puffs: Pipe smaller mounds for bite-sized versions.
Lemon Meringue Puffs: Top with torched meringue instead of powdered sugar.

Substitutions

Gluten-Free Flour: Use a 1:1 gluten-free blend for choux; results may vary slightly.
Dairy-Free: Use plant-based butter and coconut whipped cream for filling.
Orange or Lime: Swap lemon juice/zest for a citrus variation.

Serving Ideas & Occasions

These puffs are made for celebration:

Easter desserts or spring brunches
Mother’s Day tea
Wedding and baby showers
Garden parties or afternoon tea

They’re also ideal for:

Make-ahead entertaining: Fill puffs up to 4 hours in advance.
Individual plating: Gorgeous with edible flowers or a lemon glaze drizzle.

Nutritional & Health Notes

These cream puffs are rich, but light enough to enjoy guilt-free:

Lemon adds brightness, making each bite feel fresh and not overly sweet.
Portion-controlled—one or two small puffs go a long way.
Natural ingredients—no artificial flavors or thickeners.

Approximate per puff (based on 18):

Calories: 150
Fat: 10g
Carbs: 13g
Sugar: 7g
Protein: 2g

Lighter option: Use Greek yogurt instead of whipped cream in the filling.

Frequently Asked Questions (FAQ)

1. Can I make the choux pastry ahead of time?

Yes! Bake and store unfilled shells in an airtight container for 2 days or freeze for up to 2 months. Re-crisp in a 300°F oven for 5 minutes before filling.

2. Can I freeze filled cream puffs?

It’s best to freeze unfilled puffs. Filled ones may lose texture upon thawing. For best results, fill on the day of serving.

3. Why did my cream puffs deflate?

This usually happens if the dough was undercooked or the oven was opened too early. Make sure to bake until golden and dry.

4. Can I use store-bought lemon curd?

Yes, you can substitute homemade lemon curd with ¾ cup store-bought lemon curd, then fold in whipped cream.

5. How long can I store lemon cream puffs?

Filled puffs should be refrigerated and enjoyed within 2 days. Unfilled shells keep longer.

6. Do I need a piping bag?

It helps with uniform shape but isn’t required. You can use a spoon to drop dough onto the baking sheet.

7. Can I make the lemon cream filling more tart?

Yes! Increase the lemon juice or reduce the sugar in the curd slightly for a more tangy punch.