Lemon Cream Puffs Recipe
Lemon Cream Puffs Recipe photo by Taste of Home

Lemon Cream Puffs Recipe

Publisher Photo
The fluffy filling for these light crisp shells has a delectable citrus flavor. —Doreen Martin, Kitimat, British Columbia
TOTAL TIME: Prep: 20 min. + chilling Bake: 30 min. + cooling
MAKES:10 servings
TOTAL TIME: Prep: 20 min. + chilling Bake: 30 min. + cooling
MAKES: 10 servings

Ingredients

  • 1/2 cup water
  • 1/4 cup butter, cubed
  • 1/2 cup all-purpose flour
  • 2 eggs
  • LEMON FILLING:
  • 1 egg, beaten
  • 1/3 cup sugar
  • 3 tablespoons lemon juice
  • 2 tablespoons butter, cubed
  • 1 cup heavy whipping cream
  • 2 teaspoons sugar
  • Confectioners' sugar

Nutritional Facts

1 cream puff equals 217 calories, 17 g fat (10 g saturated fat), 114 mg cholesterol, 79 mg sodium, 13 g carbohydrate, trace fiber, 3 g protein.

Directions

  1. Preheat oven to 400°. In a large saucepan, bring water and butter to a boil. Add flour all at once, stirring until a smooth ball forms. Remove from heat; let stand 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth.
  2. Drop by rounded tablespoonfuls 3 in. apart onto greased baking sheets. Bake 30-35 minutes or until golden brown. Remove to wire racks. Immediately split puffs and remove tops; discard soft dough from inside. Set puffs and tops aside to cool.
  3. For filling, in a small heavy saucepan, combine egg, sugar, lemon juice and butter. Cook and stir over medium heat until mixture is thick enough to coat the back of a spoon. Transfer to a small bowl; refrigerate until partially set.
  4. In a large bowl, beat cream and sugar until stiff peaks form; fold into lemon mixture. Fill cream puffs; replace tops. Dust with confectioners' sugar. Yield: 10 servings.
Originally published as Lemon Cream Puffs in Taste of Home February/March 2004, p9

Nutritional Facts

1 cream puff equals 217 calories, 17 g fat (10 g saturated fat), 114 mg cholesterol, 79 mg sodium, 13 g carbohydrate, trace fiber, 3 g protein.

This recipe pairs well with a sweet white wine.

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Reviews for Lemon Cream Puffs

AVERAGE RATING
   (10)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (1)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Feb. 4, 2014

cakeladyjackie: You don't cook the eggs. You let the mixture sit for 5 minutes and then you beat in the eggs (beat well). Nothing is said about cooking them, except after making into a batter.

MY REVIEW
Reviewed Jun. 15, 2013

just made this tonight, re:filling--are you sure its 1 whole egg beaten? when I cooked mine, the egg whites started to appear, so I wasted it, did it over and used egg yolks and cooked over a double boiler. they were great after I did this....advise please......

MY REVIEW
Reviewed Jun. 13, 2013

I love these! They were simple and sweet. Great for Easter! They do get soggy if not eaten the same day. A little salt added to the dough is good...

MY REVIEW
Reviewed Jun. 13, 2013

I love these! They were simple and sweet. Great for Easter! They do get soggy if not eaten the same day.

MY REVIEW
Reviewed Aug. 21, 2010

The cream puffs were easy to make, but I had problems with the filling. I cooked it for four minutes, and it was very over-done. There was no stirring it (after cooking) for two minutes---it was solid. I finally threw it away and used lemon curd to mix with the whipped cream----then they were delicious.

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