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

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4.5 8 11
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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: 217 calories, 17g fat (10g saturated fat), 114mg cholesterol, 79mg sodium, 13g carbohydrate (8g sugars, 0 fiber), 3g 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.

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gotchalksr User ID: 8274761 221630
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. :)"

cbachtel User ID: 3618273 67186
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."

cakeladyjackie User ID: 66182 135001
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......"

aicenhour User ID: 4627743 51578
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..."

aicenhour User ID: 4627743 131105
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."

xicota User ID: 944314 53474
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."

markimalekat User ID: 746228 57303
Reviewed Jan. 4, 2010

"I made two batches of these for a family gathering and they disappeared almost instantly. I added a quarter tsp salt to the puffs in the second batch and preferred it. We found the lemon flavour pleasantly tart and refreshing."

E's girl User ID: 4340095 67184
Reviewed Aug. 12, 2009

"The cream puffs turned out great but the filling didn't have much of a lemon flavor."

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