Cream Puffs with Lemon: 12 Delightful Lemony Treats

December 23, 2025

Cream Puffs with Lemon has been a cherished dessert in my home for years. The first time I made these delightful treats, I was captivated by the aroma of fresh lemons filling the kitchen. Each lemon-filled cream puff is a perfect balance of sweet and tangy, making them an ideal indulgence for any occasion. I still remember the smiles on my family’s faces as they bit into the light and airy pastries, revealing the luscious lemon custard within. The combination of the crisp choux pastry and the creamy lemon filling creates a dessert experience you won’t forget. Let’s get cooking!

Why You’ll Love This Cream Puffs with Lemon

Here are some reasons this recipe is a must-try:

Deliciously tangy flavor that brightens any dessert table.
Perfectly light and fluffy texture that melts in your mouth.
Easy to make at home, bringing the patisserie experience to your kitchen.
Can be made ahead of time for stress-free entertaining.
Highly customizable with various fillings and toppings.
Impress your guests with these stunning lemon cream puffs.

Ingredients for Cream Puffs with Lemon

Here’s everything you need for this delightful dessert:

6 large egg yolks – key for creating a rich custard
½ cup granulated sugar – sweetness to balance the tartness
3 tablespoons all-purpose flour – thickens the pastry cream
16 ounces (2 cups) half-and-half – for a creamy texture
1 tablespoon lemon juice – enhances the lemon flavor
½ teaspoon pure vanilla extract – adds depth to the custard
2 tablespoons lemon zest – brightens the overall taste
½ cup unsalted butter (1 stick) – contributes to the richness
10 ounces water (1¼ cups) – essential for the choux pastry
½ teaspoon salt – enhances flavor
1¼ cups all-purpose flour – forms the basis of the choux pastry
4 large eggs – gives structure and richness to the puffs
1 tablespoon lemon juice – for extra zing
2 tablespoons lemon zest – intensifies flavor
Confectioners’ sugar for dusting – finishing touch for presentation

How to Make Cream Puffs with Lemon

Step 1: In a large saucepan, whisk together the egg yolks, granulated sugar, and 3 tablespoons of flour until smooth. Set aside. In a separate saucepan, heat the half-and-half over medium heat, stirring frequently until it just begins to simmer.
Step 2: Slowly pour half of the hot half-and-half into the egg yolk mixture while whisking rapidly to prevent cooking the eggs. Then gradually whisk in the remaining half-and-half until fully combined and smooth.
Step 3: Place the mixture back on medium heat and whisk constantly for 3 to 6 minutes, allowing it to thicken. After thickening, whisk and cook for 2 additional minutes, then remove from heat.
Step 4: Stir in the lemon juice, vanilla extract, and lemon zest. Allow the pastry cream to cool to room temperature. Cover the surface directly with plastic wrap and refrigerate for about 1 hour until chilled.
Step 5: Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
Step 6: In a medium saucepan, heat butter, water, and salt over medium-high heat until boiling and butter melts. Remove from heat and stir in the flour until no dry spots remain. Return to heat and stir constantly for 3 to 4 minutes until dough forms a sticky ball and pulls away from the pan sides, reaching 165°-175°F if using a thermometer.
Step 7: Transfer dough to a stand mixer bowl and mix on low speed for 3 to 4 minutes to slightly cool. Add eggs one at a time, beating thoroughly after each addition and scraping the bowl sides. Then mix in the lemon juice and lemon zest.
Step 8: Use a 2-tablespoon cookie scoop to portion dough balls onto prepared baking sheet about 2 inches apart. Bake at 425°F for 10 minutes, then reduce oven temperature to 350°F (175°C) and bake an additional 15-20 minutes until tops are lightly browned and firm.
Step 9: Turn off the oven and open the door slightly. Leave the baking sheet inside on the rack for 30 minutes to cool and maintain crispness.
Step 10: Slice the cooled puffs horizontally to create tops and bottoms. Spoon about 1 tablespoon of chilled lemon pastry cream into each bottom or pipe the cream in using a piping bag with a large round tip.
Step 11: Place the tops on the filled bottoms and dust the cream puffs with confectioners’ sugar. Serve immediately or refrigerate covered for up to 2 days.

Delicious Cream Puffs with Lemon, dusted with confectioners' sugar on a white plate

Pro Tips for the Best Cream Puffs with Lemon

These tricks guarantee success every time:

Always use fresh lemons for the best flavor.
Make sure to cool the pastry cream completely before filling the puffs.
Store filled cream puffs in the refrigerator to maintain freshness.

What’s the secret to perfect Cream Puffs with Lemon?

The secret lies in the technique of creating a stable choux pastry. Using the right flour and ensuring the dough is cooked enough will yield those delightful light and airy lemon cream puffs.

Can I make Cream Puffs with Lemon ahead of time?

Absolutely! You can prepare the pastry cream and the choux pastry separately. Just fill the puffs right before serving to maintain their crispness.

How do I avoid common mistakes with Cream Puffs with Lemon?

Common pitfalls include overmixing the dough or not allowing the puffs to cool properly in the oven. Follow the instructions carefully for best results.

Best Ways to Serve Cream Puffs with Lemon

These delightful pastries are perfect as is, but here are some great serving suggestions:

Pair them with a side of fresh berries for a burst of color and flavor.
Serve with a dollop of whipped cream or a light lemon glaze for extra sweetness.
Consider a refreshing citrus salad as a light complement to the sweet lemon cream puffs.

Close-up of a perfectly baked Cream Puff with Lemon filling, ready to be served

Nutrition Facts for Cream Puffs with Lemon

Per serving (recipe makes 12 servings):

Calories: 220
Fat: 12g
Saturated Fat: 7g
Protein: 4g
Carbohydrates: 25g
Fiber: 1g
Sugar: 10g
Sodium: 150mg

Nutritional values are estimates and may vary based on specific ingredients used.

How to Store and Reheat Cream Puffs with Lemon

To store, let the filled cream puffs cool completely. Place them in an airtight container in the refrigerator for up to 3 days. If freezing, keep them in a freezer-safe container for up to 3 months. For reheating, allow them to thaw in the refrigerator and enjoy at room temperature.

Frequently Asked Questions About Cream Puffs with Lemon

Can I freeze cream puffs?

Yes! You can freeze the unfilled puffs. Fill them with lemon pastry cream after thawing for the best texture.

What can I use instead of lemon zest?

If you don’t have lemon zest, try orange zest for a different citrus flavor or simply increase the lemon juice for brightness.

Why are cream puffs popular?

Cream puffs are beloved for their delicate texture and versatility. They can be filled with various creams, making them a favorite in many cultures.

Variations of Cream Puffs with Lemon You Can Try

Feel free to get creative with these delightful pastries! Here are some variations:

Try a chocolate ganache filling for a rich twist on the classic.
Substitute lime zest for a tropical lime cream puff.
Experiment with different flavored pastry creams such as vanilla or berry.