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.

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Lemon Filled Cream Puffs

Dreamy Lemon Filled Cream Puffs are light and airy. Perfect spring dessert for brunches and baby or wedding showers.

Course Dessert

Servings 20 - 3" cream puffs

Author allie

Ingredients

Lemon Cream Filling

• 1/2 cup heavy whipping cream
• 1/2 cup lemon curd store bought or homemade

Cream Puffs

• 1/2 cup unsalted butter
• 1 cup water
• 1 cup all-purpose flour
• 1/4 teaspoon salt
• 4 eggs
• Optional: powdered sugar to dust cream puffs

Instructions

Lemon Cream Filling

• In mixing bowl, whip heavy whipping cream until soft peaks form.
• Gently stir in lemon curd.
• Keep refrigerated.

Cream Puffs

• 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

You may also like:

Blueberry Pound Cake

Grand Marnier Berry Salad

Fresh Peach Custard Pie 

The post Lemon Filled Cream Puffs appeared first on TGIF - This Grandma is Fun.

I fried the tortillas for these Lemon Ricotta Dessert Stacks.  They turn out best for if you poke holes in them with a fork before frying. I also used a fork to press down on them while frying so they wouldn’t have bubbles or get too puffy. You can cut down on calories by baking them instead. Again I would recommend poking holes in them with a fork before baking.

Assemby is quick and easy; you can leave them in the fridge covered for up to 24 hours before serving. If you want to get really festive you could add red and green sprinkles and they would like little mini Christmas trees!

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Lemon Ricotta Dessert Stacks

Course Dessert

Author Made From Pinterest

Ingredients

• 1/2 cup whole milk ricotta cheese
• 1 - 3 tbls powdered sugar use 1 to 3 tbsp depending on how sweet you want your filling to be
• 3/4 tsp lemon juice
• zest of 1 or 2 lemons - I like two lemon zests for extra tartness
• 1/4 cup cold heavy cream - for ricotta mixture
• 1/4 cup cold heavy cream to fill raspberries and top of dessert cups
• 1 package TortillaLand flour tortillas
• extra powdered sugar for dusting
• fresh raspberries for the top of your dessert cups

Instructions

• For the Filling
• In a mini food processor or blender combine the ricotta, powdered sugar, lemon juice and zest. Blend well.
  
• Whip the whipping cream until stiff peaks form and fold into the ricotta mixture.
  
• For the Flour Flowers
  
• Stack 3 TortillaLand tortillas on a cutting board, use a flower cookie cutter to cut out 5 flowers per dessert cup.
  
• Use a fork to poke six holes in each flower. Fry in hot oil until golden brown.
  
• Lay on paper towels and blot off excess oil. Allow to cool completly
  
• For assembly
• Dip the petals of the flowers in powdered sugar.
  
• Put a spoonfull of lemon ricotta mixture on one flower flour tortilla. Place another flower flour tortilla over the lemon ricotta mixture. Repeat until you have 4 layers.
  
• Place a small cluster of lemon zest on the top flower flour tortilla, add a dollop of whipped cream.
  
• Slice a very small piece off the bottom of each raspberry so they will sit evenly on top of your dessert cups. Fill with whip cream and top with a small amount of lemon zest. Place filled raspberry on top of the lemon zest and whipped cream dollop.
  
• Place in refrigerator until ready to serve.

The post Lemon Ricotta Dessert Stacks appeared first on TGIF - This Grandma is Fun.