Indulge in these Lemon Cream Puffs, light and airy choux pastry filled with a luscious lemon cream, perfect for any dessert table.

Scale

1 cup (240ml) water

1/2 cup (113g) unsalted butter

1/4 teaspoon salt

1 cup (120g) all-purpose flour

4 large eggs

1 cup (240ml) heavy cream

1/2 cup (120ml) lemon curd

1/4 cup (30g) powdered sugar

1 teaspoon vanilla extract

1/2 cup (113g) unsalted butter

1 cup (200g) granulated sugar

1/2 cup (120ml) fresh lemon juice

2 large eggs

2 large egg yolks

1 tablespoon lemon zest

powdered sugar

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a saucepan, combine water, butter, and salt; bring to a boil over medium heat. Once boiling, remove from heat and quickly stir in flour until the dough pulls away from the sides.
Let it cool for a few minutes, then add eggs one at a time, mixing well after each addition, until smooth and shiny.
Pipe small mounds of dough onto the prepared baking sheet, leaving space between them. Bake for 20-25 minutes until golden and puffed. Allow to cool completely.
In a mixing bowl, whip heavy cream until soft peaks form. Gently fold in lemon curd, powdered sugar, and vanilla extract until combined.
Cut a small hole in the bottom of each choux puff and fill with the lemon cream filling using a piping bag.
If using homemade lemon curd, combine butter, sugar, lemon juice, eggs, egg yolks, and zest in a saucepan over low heat. Stir constantly until thickened, then cool.
Dust filled cream puffs with powdered sugar before serving.

For best results, ensure all ingredients are at room temperature before starting. The lemon curd can be made a day in advance and refrigerated.

Keywords: Lemon Cream Puffs, choux pastry, lemon cream filling, dessert, baking, lemon curd, recipe