Pastry love: lemon cream puffs


Like lemony treats? Try these lemon cream puffs.

Like lemony treats? Try these lemon cream puffs. Photo by:


Family Features



You don't have to be a pastry chef to make these delicious little beauties. With a hint of lemon, these light and fluffy puffs will be a hit at your next get together.







1/2 cup water


1/4 cup butter, cubed


1/2 cup all-purpose flour


2 eggs



For the lemon filling:


1 egg, beaten


1/3 cup sugar


3 tablespoons lemon juice


2 tablespoons butter, cubed


1 cup heavy whipping cream


2 teaspoons sugar


Powdered sugar



  • Preheat oven to 400 F. In a large saucepan, bring water and butter to a boil. Add flour all at once, stirring until a smooth ball forms. Remove from heat; let stand 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth.


  • Line baking sheet with parchment paper. Brush water over parchment paper. Fill piping bags with pastry dough and pipe circle swirls 3 inches apart.


  • Bake 30-35 minutes or until golden brown. Remove to wire racks.


  • For filling, in a small heavy saucepan, combine beaten egg, sugar, lemon juice and butter. Slowly cook and stir over medium heat until mixture is thick enough to coat the back of a spoon. Transfer to a small bowl; refrigerate until partially set. Whisk again to make sure ingredients are mixed well.


  • In a large bowl, beat whipped cream and sugar until stiff peaks form; fold in lemon mixture.


  • Fill pastry bag with lemon filling. Split pastry puffs. Pipe lemon filling onto pastry bottoms, replace pastry tops. Dust with powdered sugar.


    (Source:; adapted from Taste of Home)




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