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Lemon Cream Puffs Recipe

Lemon Cream Puffs Recipe

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 YIELD: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


  • 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.

Nutritional Facts

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

Reviews for Lemon Cream Puffs

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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."

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."

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
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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Wine Pairings

Sweet White Wine

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