If you’re still needing a light and springy dessert for your Easter table, this easy recipe for Lemon Filled Cream Puffs may be just what you’re looking for.
It’s Allie here from Through Her Looking Glass again and I’m thrilled to be sharing these delicious Lemon Filled Cream Puffs with you today. Spring has finally sprung in New Hampshire and I’m so glad! After many drab and dreary winter days, it appears that spring is finally here to stay. Yay! These cream puffs are the perfect spring dessert for Easter or make a beautiful presentation for baby and wedding showers.
If making cream puff pastry intimidates you, please keep reading. Seriously, it’s not hard at all! There are only five ingredients in the cream puff shells. Just boil butter and water together on the stovetop, then remove from the heat and stir in flour and salt, then eggs one at a time. That’s it!
Drop dough by tablespoonfuls onto a baking sheet.
Bake for 30 minutes or until puffed and golden just like this.
Split the hot pastry puffs in half, and scoop out any remaining soft dough inside. Cool on a wire rack.
There are only two ingredients in the lemon cream filling: heavy whipping cream and lemon curd. Just whip the whipping cream ’til soft peaks form, then gently fold in the lemon curd. Use store bought lemon curd or use my favorite recipe here. It couldn’t be simpler. Fill your cream puffs with this delicious lemon curd whipped cream and grab ’em while you can! These disappear fast.
- ½ cup heavy whipping cream
- ½ cup lemon curd, store bought or homemade
- ½ cup unsalted butter
- 1 cup water
- 1 cup all-purpose flour
- ¼ teaspoon salt
- 4 eggs
- Optional: powdered sugar to dust cream puffs
- In mixing bowl, whip heavy whipping cream until soft peaks form.
- Gently stir in lemon curd.
- Keep refrigerated.
- Preheat oven to 400°.
- Boil together water and butter in a medium sauce pan on the stove top.
- Remove from heat and stir in 1 cup flour until ball forms.
- Add in eggs one at a time, mixing throughly by hand after each. (I use a wooden spoon or my King Arthur bread dough whisk.)
- Drop by tablespoonfuls, 3" apart, onto a lightly greased or parchment lined baking sheet.
- Bake at 400° for 30 minutes or until puffed and golden brown.
- Split cream puffs apart (I use a fork) while hot and remove any soft dough that may be inside.
- Cool on a wire rack.
- Fill with cream puff shells with lemon cream filling.
- Dust with powdered sugar if desired.
- Serve immediately or refrigerate.
Lemon Filled Cream Puffs
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