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Lemon Cream Puffs

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


  • 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 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.
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  • Psalm127-3
    Jan 5, 2019

    Our daughter in laws mom does this for every Thanksgiving at her cousins house, they are always gone in a flash, maybe 16-20 max people, she needs to triple the recipe, but hers are always vanilla cream filled never lemon-I’ll do lemon ?? as it’s hubby’s favorite. After church there are always goodies

  • gotchalksr
    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
    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
    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
    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
    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
    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
    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
    Aug 12, 2009

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