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Lemon Cream Puffs: A Delicate Dessert with a Citrusy Twist

These Lemon Cream Puffs are the perfect balance of light, airy pastry and creamy, citrusy filling. With a crisp choux shell and a luscious lemon curd-marshmallow fluff filling, they make an elegant dessert for any occasion!
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 -8 serves
Course: Dessert
Cuisine: French
Ingredients Method Notes

Ingredients
  

For the Choux Pastry:
  • Water
  • Unsalted butter
  • All-purpose flour
  • Salt
  • Eggs
For the Lemon Filling:
  • Fresh lemon juice
  • Lemon zest
  • Granulated sugar
  • Egg yolks
  • Unsalted butter
  • Marshmallow fluff
For Assembly:
  • Powdered sugar for dusting
  • Whipped cream optional for garnish

Method
 

  1. Prepare the Choux Pastry: In a saucepan, heat water, butter, and salt until boiling. Add flour and stir continuously until the dough pulls away from the sides. Remove from heat and let cool slightly.
  2. Incorporate Eggs: Add eggs one at a time, mixing well after each addition, until the dough is smooth and glossy.
  3. Bake the Shells: Pipe small rounds of dough onto a baking sheet and bake at 375°F (190°C) for 25-30 minutes, until golden and puffed.
  4. Prepare the Lemon Filling: In a saucepan, whisk together lemon juice, zest, sugar, and egg yolks over low heat. Cook until thickened, then remove from heat and stir in butter and marshmallow fluff.
  5. Assemble the Cream Puffs: Slice the cooled pastry shells in half, fill with the lemon mixture, and dust with powdered sugar.
  6. Serve and Enjoy: Optionally, top with a dollop of whipped cream for extra indulgence!

Notes

  • Storage: Keep leftovers in an airtight container in the refrigerator for up to 2 days.
  • Reheating: Best enjoyed fresh, but you can crisp up the shells in a low oven if needed.
  • Variations: Swap lemon curd for vanilla or chocolate custard for a different twist.