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Lemon Cream Puffs

 Lemon Cream Puffs
The fluffy filling for these light crisp shells has a delectable citrus flavor. —Doreen Martin, Kitimat, British Columbia
10 ServingsPrep: 20 min. + chilling Bake: 30 min. + cooling


  • 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


  • 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.
  • 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.
  • For filling, in a small heavy saucepan, combine egg, sugar, lemon

2 of 2

Lemon Cream Puffs (continued)

Directions (continued)

  • 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.
  • 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 equals 217 calories, 17 g fat (10 g saturated fat), 114 mg cholesterol, 79 mg sodium, 13 g carbohydrate, trace fiber, 3 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.