Craving a bright and airy treat? These Lemon Cream Puffs are a delightful lemon dessert recipe, offering a burst of sunshine in every bite. You’ll love creating these impressive yet simple pastries, perfect for any occasion.
Key Ingredients & Substitutions:
- Butter: Use unsalted butter for best results. Margarine can be a substitute in a pinch.
- Eggs: Fresh, large eggs are essential for the choux pastry.
- Lemons: Fresh lemon juice and zest are key for that vibrant lemon flavor. Bottled lemon juice will work but may not be as bright.
- Heavy Cream: Whipping cream or double cream also works well for the filling.
Ingredients:
For the Puffs (Pâte à Choux):
- ½ cup water
- ¼ cup unsalted butter
- ¼ teaspoon salt
- ½ cup all-purpose flour
- 2 large eggs
For the Lemon Cream Filling:
- ½ cup granulated sugar
- 2 tablespoons cornstarch
- ¼ teaspoon salt
- ½ cup fresh lemon juice
- 2 large egg yolks
- 2 tablespoons unsalted butter, softened
- 1 teaspoon lemon zest
For the Whipped Topping:
- 1 cup heavy cream, chilled
- 2 tablespoons granulated sugar
- ½ teaspoon vanilla extract
How Much Time Will You Need?
- Total Time: 1 hour 15 minutes
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Servings: 12 cream puffs
- Tools Needed: Large saucepan, mixing bowls, electric mixer, piping bag with a large round tip (optional, but recommended), baking sheets, parchment paper.
1. Make the Puffs
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. In a saucepan, combine water, butter, and salt, bringing it to a rolling boil. Remove from heat and quickly stir in the flour until a ball forms.
2. Cook the Dough
Return the saucepan to medium heat and cook the dough for 2 minutes, stirring constantly. This step dries out the dough, which is crucial for light puffs. Transfer the dough to a mixing bowl to cool slightly.
3. Add the Eggs
One at a time, beat the eggs into the cooled dough until fully incorporated and the mixture is smooth and glossy. You’ll have a thick, pipeable batter. Spoon or pipe the dough onto the prepared baking sheet in 1-inch mounds, leaving space between each.
4. Bake the Puffs
Bake for 15 minutes at 400°F (200°C), then reduce the temperature to 350°F (175°C) and bake for another 25-30 minutes, or until golden brown and firm. Do not open the oven door during baking. Turn off the oven and let the puffs cool inside for 10 minutes with the door ajar.
5. Prepare the Lemon Cream Filling
While the puffs cool, whisk together sugar, cornstarch, and salt in a saucepan. Gradually whisk in lemon juice and egg yolks. Cook over medium heat, stirring constantly, until the mixture thickens and boils.
6. Finish the Lemon Cream
Remove from heat and stir in the softened butter and lemon zest until smooth. Pour the lemon cream into a bowl, cover directly with plastic wrap to prevent a skin from forming, and refrigerate until thoroughly chilled. This creates a vibrant, tangy lemon dessert recipe component.
7. Make the Whipped Topping
In a cold bowl, beat the heavy cream, sugar, and vanilla extract with an electric mixer until stiff peaks form. Be careful not to overbeat. This light topping complements the rich lemon flavor.
8. Assemble Your Cream Puffs
Once the puffs are completely cool, slice them horizontally. Fill the bottom half of each puff generously with the chilled lemon cream, then top with a dollop of whipped topping. Place the top half of the puff back on.
Variation Ideas:
- Berry Burst: Add a few fresh raspberries or blueberries alongside the lemon cream filling.
- Chocolate Drizzle: Drizzle melted white chocolate over the finished cream puffs for an extra touch.
- Coconut Twist: Sprinkle toasted coconut flakes on top of the whipped cream for a tropical flavor.
Storage Instructions:
Store filled Lemon Cream Puffs in an airtight container in the refrigerator for up to 2 days. The choux pastry can become soft over time, so it’s best to enjoy them fresh. You can prepare the puffs and lemon cream separately and assemble just before serving for the best texture.
Frequently Asked Questions:
Q: Can I make the choux pastry ahead of time?
A: Yes, you can bake the pastry shells a day in advance and store them in an airtight container at room temperature.
Q: Why did my cream puffs collapse?
A: This usually happens if they haven’t been baked long enough, allowing the steam inside to escape too quickly. Ensure they are golden brown and firm.
Q: Can I use Meyer lemons for this lemon dessert recipe?
A: Absolutely! Meyer lemons will give the cream a slightly sweeter and more floral flavor.
Q: Is there a dairy-free option for the cream filling?
A: You can try using a plant-based butter substitute and a thick coconut cream for the whipped topping.
Q: What if I don’t have a piping bag?
A: You can use two spoons to scoop and shape the dough onto the baking sheet.
Q: How do I know when the lemon cream is thick enough?
A: The cream should be thick enough to coat the back of a spoon and hold its shape. It will thicken more as it chills.