in , ,

Lemon Cream Puffs

Easy Lemon Cream Puffs – Light, crisp, golden brown shells filled with a simply divine lemon cream filling dusted with sweet confectioner sugar. A perfect lemon dessert!

Lemon Cream Puffs

This beautiful and delicious dessert is quite simple to prepare and perfect for a spring or summer treat!
Prep Time30 mins
Chill45 mins
Total Time1 hr 15 mins
Course: Brunch, Dessert
Cuisine: American
Keyword: Cream Puffs, Dessert, Easter, Lemon, Mother’s Day, summer desserts
Servings: 16
Calories: 173kcal

Equipment

  • Measuring Cups/Spoons Set
  • 14" Reusable Piping Bag
  • Decorating Tube Set
  • High-Heat Scraper
  • KitchenAid 7-Speed Digital Hand Mixer
  • 3-Quart Saucepan
  • 9" Better Whisk
  • Zester/Grater
  • Glass Nesting Bowls
  • Glass Liquid Measuring Cups

Ingredients

PASTRY CREAM, WHISK

  • cup Granulated sugar
  • 2 tbsp. Cornstarch
  • ¼ tsp. Table salt
  • 2 Egg yolks

HEAT

  • 1 cup Whole milk 
  • 1 tbsp. Minced lemon zest 
  • 1 tbsp. Cold unsalted butter, diced 
  • 2 tbsp. Fresh lemon juice 
  • 1 tsp. Pure vanilla extract

THE WHIPPED CREAM, BEAT

  • 1 cup Heavy cream 
  • 1 tbsp. Powdered sugar 
  • 1 tsp. Pure vanilla extract
  • Cream Puff Shells from Pâte á Choux recipe
  • Powdered sugar

Instructions

The Pastry Cream

  • Whisk together granulated sugar, cornstarch, and salt in a bowl; whisk in yolks until smooth.
  • Heat milk and zest in a saucepan over medium until steam begins to rise from the pan.
  • Slowly add half of the milk mixture into the yolk mixture, whisking constantly. Return yolk-milk mixture to pan and bring to a boil; whisk constantly until thickened, about 2 minutes.
  • Off heat, whisk in butter, lemon juice and 1 tsp. vanilla. Transfer pastry cream to a bowl and cover surface with plastic wrap to prevent a skin from forming; chill until cold.

The Whipped Cream

  • Beat heavy cream, 1 Tbsp. powdered sugar, and 1 tsp. vanilla with a hand mixer on medium speed until stiff peaks form, 2 minutes. Fold whipped cream into pastry cream.
  • Transfer lemon cream to a pastry bag fitted with a ½-inch star tip. Cut cream puff shells in half, fill bottoms with pastry cream, then replace the tops. Dust cream puffs with powdered sugar.

Notes

Per cream puff, Calories: 173

Nutrition Facts

1 servings per container


  • Amount Per ServingCalories173
  • % Daily Value *
  • Total Fat 13g 20%
    • Saturated Fat 7g 35%
  • Cholesterol 96mg 32%
  • Sodium 101mg 5%
  • Total Carbohydrate 12g 4%
    • Protein 3g 6%

      * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

      What do you think?

      Written by Lisa Yarde

      Leave a Reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      GIPHY App Key not set. Please check settings

      Pavlova with Red Berry Sauce

      Éclairs with Almond Pastry Cream