Lemon Cream Puffs Recipe – Easy Spring Dessert for Parties

Name: Lemon Cream Puffs
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Cuisine: French
Ingredients: 1/2 cup (115g) unsalted butter, cut into pieces; 1 cup (240ml) water; 1/4 tsp salt; 1 tbsp granulated sugar (optional); 1 cup (125g) all-purpose flour; 4 large eggs, at room temperature; 1/2 cup (120ml) fresh lemon juice (about 2-3 lemons); Zest from 2 lemons; 2/3 cup (135g) granulated sugar; 3 large eggs; 1/4 cup (60g) unsalted butter, softened; 1 cup (240ml) heavy cream, cold; 2 tbsp powdered sugar; Powdered sugar, for dusting

Posted on September 10, 2025

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The first time I bit into a freshly baked lemon cream puff, I honestly thought I’d stumbled onto a slice of springtime heaven. The delicate choux pastry shell, golden and airy, gives way to a burst of tangy lemon cream that’s both rich and refreshing—like a warm breeze and a cool lemonade all at once. It’s one of those desserts you take a bite of, sigh, and immediately want to show off at your next gathering.

I still remember making these lemon cream puffs for my sister’s baby shower. I was a nervous wreck, convinced the pâte à choux would flop. But you know what? Not only did they puff up perfectly, but they also disappeared faster than any of the other sweets on the table! Every time I see these cream puffs on a tray, I’m reminded of that day—of laughter, clinking glasses, and the feeling that something homemade can really brighten an occasion.

What makes this lemon cream puffs recipe extra special is the sheer joy it brings to any spring celebration. The zesty lemon filling is light but decadent, the pastry is crisp yet cloud-like, and together they make the perfect hand-held treat for parties, brunches, or even a lazy Sunday at home. I’ve tweaked and tested this recipe a dozen times (maybe more—my family never complains about extra batches), and it’s become my go-to for elegant occasions where I want the dessert table to really sparkle.

So, if you’re searching for a show-stopping party dessert that’s as easy as it is impressive, you’re in the right place. I promise, these lemon cream puffs will charm your guests, satisfy your sweet tooth, and maybe even make you the star baker of spring!

Why You’ll Love This Lemon Cream Puffs Recipe

There’s something truly magical about these lemon cream puffs—and I say that after years of baking everything from rustic pies to intricate tarts. Here’s why this recipe is a must-try for your next spring party or anytime you want to treat yourself or loved ones:

Quick & Easy: You won’t be stuck in the kitchen all day. The choux dough comes together fast, and the filling is as simple as whisk, chill, and fill.
Simple Ingredients: No fancy flours or rare lemons. Everything you need is probably already in your pantry or fridge—flour, eggs, butter, sugar, and lemons.
Perfect for Spring Gatherings: These lemon cream puffs are tailor-made for baby showers, brunches, Easter lunch, or any special occasion that calls for a touch of elegance.
Crowd-Pleaser: Kids love the creamy filling, adults love the light pastry, and everyone loves how pretty they look on a plate.
Unbelievably Delicious: The lemon cream is tart and sweet with a silky texture, and the pastry is airy but sturdy enough to hold everything together—no soggy bottoms here!

What truly sets my lemon cream puffs apart is the bright, homemade lemon curd folded into a lightly sweetened whipped cream. That means every bite is packed with citrusy flavor, but never too heavy. I also use a simple pastry technique I learned from a French baker (thanks, Chef Pierre!)—a quick blast of high heat at the start to get those picture-perfect puffs.

Let’s face it, most party desserts are either too fussy or too plain. With these lemon cream puffs, you get the best of both worlds: they look like they came from a fancy bakery, but you don’t need a culinary degree to make them. Plus, they’re impossible to resist—seriously, I’ve yet to see leftovers at any party where they make an appearance.

For me, these are more than just a pretty dessert. They’re a way to brighten someone’s day, to bring sunshine to the table, and to remind everyone that the best moments in life are often the sweetest.

Ingredients Needed for Lemon Cream Puffs

This recipe uses straightforward ingredients, but each one plays a crucial role in creating those signature lemon cream puffs: crisp shells, luscious filling, and a kiss of powdered sugar.

For the Choux Pastry:

1/2 cup (115g) unsalted butter, cut into pieces (for richness and structure)
1 cup (240ml) water
1/4 tsp salt
1 tbsp granulated sugar (optional, for a hint of sweetness)
1 cup (125g) all-purpose flour (I use King Arthur for best results)
4 large eggs, at room temperature (helps create steam for puffing)

For the Lemon Cream Filling:

1/2 cup (120ml) fresh lemon juice (about 2-3 lemons; Meyer lemons are amazing if you can find them!)
Zest from 2 lemons (for extra zing)
2/3 cup (135g) granulated sugar
3 large eggs
1/4 cup (60g) unsalted butter, softened (adds silkiness)
1 cup (240ml) heavy cream, cold
2 tbsp powdered sugar (for stabilizing the whipped cream)

For Dusting:

Powdered sugar (just a sprinkle for that bakery finish)

Ingredient Notes & Substitutions

If you need these to be gluten-free, swap the all-purpose flour for a 1:1 gluten-free blend—I’ve tried Bob’s Red Mill and it works great!
No fresh lemons? Bottled juice can work in a pinch, but fresh zest makes all the difference.
Dairy-free? Use plant-based butter and coconut cream (well-chilled, only the thick part) instead of regular cream.
For a shortcut, you can use store-bought lemon curd, but making it from scratch is honestly worth it.

Most of these ingredients are pantry staples. I usually keep a stash of lemons in the fridge just in case the cream puff craving strikes. And if you’re feeling fancy, a touch of vanilla bean paste in the whipped cream adds a subtle warmth that pairs beautifully with the lemon.

Equipment Needed

Baking Sheet: Standard half-sheet pan works best. Line with parchment paper for easy cleanup.
Medium Saucepan: For melting butter and water for the choux pastry. I use a heavy-bottomed pan to avoid scorching.
Wooden Spoon: Essential for mixing the dough on the stovetop—it won’t melt or bend.
Mixing Bowls: At least two—one for eggs, one for lemon cream.
Electric Mixer or Stand Mixer: For whipping cream and blending the curd. A sturdy hand whisk works in a pinch, but arm workouts are guaranteed!
Piping Bag with Large Round Tip: For shaping the choux puffs. If you don’t have a piping bag, a zip-top bag with the corner cut off works just fine.
Fine Mesh Sieve: To strain the lemon curd for extra smoothness.
Cooling Rack: Helps the puffs cool evenly and stay crisp.
Small Sharp Knife or Serrated Knife: For slicing puffs open before filling.

If you’re tight on budget, don’t worry—most of these are basic kitchen tools. I made my first batch with a plastic bag as a piping bag and a regular dinner spoon to drop the dough. Just keep your tools clean and dry, especially when whipping cream (fat and water don’t mix well!).

How to Make Lemon Cream Puffs

Prep Your Tools: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper—don’t skip this or the puffs might stick.
Make the Choux Pastry: In your saucepan, combine 1/2 cup (115g) unsalted butter, 1 cup (240ml) water, 1/4 tsp salt, and 1 tbsp sugar. Bring it to a rolling boil over medium heat.
Once boiling, dump in 1 cup (125g) all-purpose flour all at once. Stir vigorously with a wooden spoon until a dough forms and pulls away from the sides (about 2-3 minutes). It should look smooth and glossy.
Transfer the hot dough to a mixing bowl. Let it cool for 5 minutes—this keeps the eggs from scrambling!
Add the Eggs: Beat in the eggs one at a time, mixing well after each addition. The dough will look a bit curdled at first, but keep going—it’ll come together. The final dough should be thick but pipeable, and when you lift the spoon, it should fall in a thick ribbon.
Pipe and Bake: Scoop the dough into a piping bag fitted with a large round tip. Pipe 12 equal mounds onto the prepared baking sheet, leaving about 2 inches (5 cm) between each.
Lightly wet your finger and gently smooth any peaks on top—this keeps them from burning.
Bake at 425°F (220°C) for 10 minutes, then lower oven to 350°F (175°C) and bake another 20-25 minutes. Don’t open the oven while they’re rising! Puffs are done when golden brown and sound hollow when tapped.
Cool Completely: Immediately poke a small hole in the side of each puff with a knife to let steam escape—this keeps them crisp. Transfer to a cooling rack.
Make the Lemon Curd: In a heatproof bowl, whisk together 1/2 cup (120ml) lemon juice, zest from 2 lemons, 2/3 cup (135g) sugar, and 3 large eggs.
Set the bowl over a saucepan of simmering water (double boiler style). Whisk constantly until the mixture thickens (about 8-10 minutes). Don’t let it boil, or you’ll get scrambled eggs!
Remove from heat, whisk in 1/4 cup (60g) butter until smooth. Strain through a mesh sieve for extra silkiness. Chill in the fridge for at least 30 minutes.
Whip the Cream: In a cold mixing bowl, beat 1 cup (240ml) heavy cream and 2 tbsp powdered sugar until stiff peaks form. Fold in the cooled lemon curd gently until smooth and fluffy.
Fill the Puffs: Slice each puff in half horizontally. Pipe or spoon the lemon cream filling into the bottom half, then cap with the top. Don’t overfill or the cream will ooze out when you bite!
Finishing Touch: Dust with powdered sugar right before serving. Arrange on a pretty platter for instant party appeal.

Troubleshooting: If your puffs collapse, they may not be baked long enough. If the filling seems runny, chill it a bit longer. And always make sure your oven is fully preheated before baking—choux loves a hot start!

Pro tip: Bake the shells a day ahead and fill just before serving so they stay crisp. You can even freeze the unfilled shells—they reheat beautifully!

Cooking Tips & Techniques

Over the years, I’ve picked up a bunch of little tricks that make this lemon cream puffs recipe foolproof. Let me share a few so you get perfect puffs every single time:

Don’t Rush the Dough: After adding the flour to the boiling liquid, keep stirring until a smooth ball forms—about 2-3 minutes. This step dries out the dough just enough for maximum puffiness later.
Room Temperature Eggs: Cold eggs can cause the dough to break or become too stiff. Set them out 30 minutes before baking (or soak in warm water for 10 minutes if you forget, like I always do!).
Piping vs. Scooping: Piping gives you bakery-level roundness, but if you don’t have a piping bag, use two spoons to drop mounds of dough—just smooth the tops with a wet finger.
Steam Escape: Don’t skip poking a hole in the finished shells—this lets steam out and keeps the pastry crisp. One time I forgot, and the puffs went soggy. Never again!
Cool Before Filling: Filling even slightly warm shells will melt your cream and ruin the texture. Patience pays off.
Lemon Curd Consistency: If your curd isn’t thickening, keep whisking over gentle heat—it takes longer than you think, but it’s worth it. If all else fails, a spoonful of cold butter can help firm it up.
Timing is Everything: You can make the lemon curd and choux pastry ahead, but always whip and fill the cream last minute for best texture.

I’ll admit, I’ve had my share of flat puffs and runny fillings. But each “oops” taught me something new—like not to open the oven door out of impatience, and that a little extra zest never hurt anyone. Remember, baking is equal parts science and fun. If something goes sideways, just dust with extra powdered sugar and call it “rustic.”

Variations & Adaptations

One of the best things about this lemon cream puffs recipe is how customizable it is. Here are some fun twists you can try based on your tastes and dietary needs:

Berry Lemon Cream Puffs: Fold a handful of fresh raspberries or blueberries into the lemon cream for a burst of color and flavor. Strawberries work great, too!
Gluten-Free Puffs: Substitute the all-purpose flour in the choux with a 1:1 gluten-free flour blend. I’ve tried it with Bob’s Red Mill and you’d never know the difference.
Dairy-Free Option: Use plant-based butter and coconut cream (scooped from the top of a chilled can) in place of heavy cream. Make sure your lemon curd is dairy-free, too.
Chocolate Drizzle: Melt a bit of dark or white chocolate and drizzle over the filled puffs for a fancy finish. Great for chocolate lovers!
Orange or Lime Cream: Swap lemon juice and zest with orange or lime for a new twist—orange is softer and floral, lime is extra tart.

Personally, I love to add a touch of vanilla bean paste to the whipped cream if I’m serving these for brunch. You can even add a little lavender to the filling for a subtle floral note—just don’t overdo it. Whatever you do, don’t be afraid to make this recipe your own. That’s how some of my favorite variations were born!

Serving & Storage Suggestions

For a truly elegant presentation, arrange your lemon cream puffs on a cake stand or pretty platter and dust with powdered sugar just before serving. They’re best enjoyed at room temperature, but if it’s a hot day, keep them chilled until guests arrive.

These puffs pair beautifully with a pot of Earl Grey tea, sparkling lemonade, or a crisp glass of Prosecco. For brunch, serve alongside fresh berries or a simple fruit salad.

Storage: Store unfilled pastry shells in an airtight container at room temperature for up to 2 days. Filled puffs should be refrigerated and eaten within 24 hours for best texture. To freeze, place cooled, unfilled shells in a freezer bag for up to 1 month. Thaw at room temp, then re-crisp in a 325°F (160°C) oven for 5 minutes before filling.

To reheat, pop unfilled shells in the oven for a few minutes to restore crispness. The flavors actually develop a bit more if you chill filled puffs for an hour before serving—the lemon gets even brighter!

Nutritional Information & Benefits

Each lemon cream puff (based on 12 per recipe) is approximately 180 calories, with 12g fat, 16g carbohydrates, and 3g protein. They’re a treat, but thanks to the fresh lemon juice and zest, you get a nice hit of vitamin C and antioxidants.

This recipe can be made gluten-free or dairy-free for those with sensitivities—just use the suggested ingredient swaps. Eggs and dairy are standard, so watch for allergies. I like that these puffs are lighter than most cream-filled desserts, and the lemon filling is packed with zesty flavor without being overly sweet.

From a wellness perspective, desserts should make you feel good, not weighed down. These lemon cream puffs are a perfect example—fresh, light, and just the right amount of indulgence!

Conclusion

Whether you’re planning a spring party or just want to treat yourself, this lemon cream puffs recipe is a surefire way to add a little sunshine to your table. The combination of crisp pastry, tangy lemon cream, and that cloud of powdered sugar is pure happiness in every bite.

I love these cream puffs because they’re beautiful, crowd-pleasing, and surprisingly easy to make. Feel free to play with the flavors, try a variation, or make them mini for a bite-sized treat. Honestly, every batch brings a new memory and a reason to celebrate—even if it’s just a regular Tuesday.

If you try this recipe, let me know how it goes! Drop a comment below, share your party photos, or tell me about your own twist. Your kitchen adventures always inspire me. Happy baking—and may your spring be filled with lemony goodness!

FAQs About Lemon Cream Puffs

Can I make lemon cream puffs ahead of time?

Yes! You can bake the choux pastry shells a day or two ahead and store them in an airtight container. Fill them just before serving for best texture.

Why did my cream puffs deflate after baking?

This usually happens if the puffs weren’t baked long enough or if the oven door was opened early. Make sure they’re golden brown and sound hollow before removing from the oven, and poke a hole to release steam right after baking.

Can I use store-bought lemon curd?

Absolutely—if you’re short on time, store-bought lemon curd works in the filling. Homemade does have a brighter, fresher flavor, though!

How do I get smooth, lump-free lemon curd?

Whisk constantly over low heat and strain the curd through a fine mesh sieve as soon as it’s thickened. This removes any tiny bits of cooked egg and gives a silky result.

Are these lemon cream puffs gluten-free?

They can be! Just substitute the all-purpose flour with a 1:1 gluten-free flour blend. The texture is still wonderfully airy and crisp.

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