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+ servings

Lemon Filled Cream Puffs

allie
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

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.
Tried this recipe?Let us know how it was!