Show Subscription Form

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

Lemon Cream Puffs Recipe

Read Reviews
4.5 8
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


  • 1/2 cup water
  • 1/4 cup butter, cubed
  • 1/2 cup all-purpose flour
  • 2 eggs
  • 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.


  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

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

Reviews for Lemon Cream Puffs

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Feb. 28, 2015

"I only used the filling recipe 5 minutes ago and was concerned because people have had trouble so I will comment with what may help others, including anyone that has left previous reviews.

You do cook the eggs for the filling---chachtel, you are thinking of the dough. And yes, cakeladyjackie, it is one whole egg beaten. Your whites likely appeared because the mixture was heating too quickly---whites cook faster than yolks hence the need for stir-stir-stir. The trick is to bring up the temp gradually while constantly stirring and remove from heat as soon as it coats a spoon---don't pay attention to the time it takes or the word 'boil' in the recipe. I didn't and it worked for me. A double boiler makes it simple too. :)"

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."

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......"

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..."

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."

Loading Image