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Lemon-Filled Cream Puffs

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These Springtime Lemon Cream Puffs feature airy choux pastry shells filled with a bright and creamy lemon mousse. Elegant, light, and perfect for spring celebrations.

Ingredients

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Choux Pastry:

  • ½ cup water

  • ½ cup milk

  • ½ cup (1 stick) butter

  • 1 cup flour

  • ½ tsp salt

  • 4 eggs

Lemon Cream:

  • 4 egg yolks

  • ½ cup sugar

  • ⅓ cup lemon juice

  • 1 tbsp lemon zest

  • 4 tbsp butter

  • ½ cup heavy cream

Instructions

  • Preheat oven to 400°F. Line baking sheets with parchment.

  • Heat water, milk, butter, and salt in a saucepan. Add flour, stir until dough forms. Cool 5 mins.

  • Beat in eggs one at a time until glossy. Pipe 1½-inch mounds.

  • Bake 20 mins, reduce to 350°F, and bake 10–15 mins more. Let cool.

  • For filling: Cook yolks, sugar, lemon juice, and zest until thick. Stir in butter. Chill.

  • Whip cream and fold into cooled lemon curd.

  • Cut tops off puffs or poke holes. Fill with lemon cream. Dust or glaze as desired.

Notes

Fill just before serving for best texture. Choux shells can be made in advance and frozen. Use fresh lemon juice for optimal flavor.

Find it online: https://foodemily.com/lemon-filled-cream-puffs/