Lemon Cream Puffs (Without the Sugar Overload)

These lemon cream puffs are light, airy, and filled with a tangy cream that balances sweetness without being overwhelming. I love how the delicate pastry pairs with the refreshing lemon filling, creating a dessert that feels indulgent but not heavy.

Why You’ll Love This Recipe

I enjoy making these cream puffs because they’re elegant yet approachable. The choux pastry is surprisingly easy to whip up, and the lemon filling has just the right balance of tart and sweet. I like that they aren’t overloaded with sugar, so I can enjoy more than one without feeling guilty. They’re perfect for special occasions, but simple enough for a weekend treat.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

FOR THE CHOUX PASTRY:
1/2 cup (120ml) water
1/2 cup (120ml) whole milk
1/2 cup (113g) unsalted butter
1 tbsp granulated sugar
1/2 tsp salt
1 cup (125g) all-purpose flour
4 large eggs

FOR THE LEMON CREAM FILLING:
1/2 cup (120ml) lemon juice (freshly squeezed)
1 tbsp lemon zest
1/2 cup (100g) granulated sugar
3 large egg yolks
2 tbsp unsalted butter
1 cup (240ml) heavy whipping cream
2 tbsp powdered sugar

FOR DUSTING (OPTIONAL):
Powdered sugar

Directions

1. I preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. I combine the water, milk, butter, sugar, and salt in a saucepan and bring it to a gentle boil.
3. I add the flour all at once, stirring quickly until the mixture forms a ball and pulls away from the sides of the pan.
4. I transfer the dough to a mixing bowl and let it cool slightly before adding the eggs one at a time, beating well after each addition, until smooth and glossy.
5. I pipe or spoon the dough onto the prepared baking sheet in small mounds.
6. I bake for 20–25 minutes, until puffed and golden, then let them cool completely.
7. For the lemon cream, I whisk the lemon juice, zest, sugar, and egg yolks in a saucepan over medium heat until thickened.
8. I remove from the heat and stir in the butter, then let it cool completely.
9. I whip the heavy cream with powdered sugar until soft peaks form, then fold it into the cooled lemon mixture.
10. I slice the cream puffs open, fill them with the lemon cream, and dust lightly with powdered sugar before serving.

Servings and Timing

This recipe makes about 12 cream puffs. The preparation takes around 30 minutes, baking takes 25 minutes, and cooling plus filling takes another 30 minutes, so the total time is about 1 hour and 30 minutes.

Variations

Sometimes I use orange juice and zest instead of lemon for a softer citrus flavor. I also like adding a touch of vanilla to the whipped cream for extra depth. For a lighter filling, I replace half of the whipped cream with Greek yogurt. If I want a fancier look, I drizzle melted white chocolate on top instead of powdered sugar.

Storage/Reheating

I store filled cream puffs in the refrigerator for up to 2 days. If I want to make them ahead, I bake the pastry shells and keep them in an airtight container at room temperature for 2 days, then fill them just before serving. I don’t reheat them once filled, but I can crisp up empty shells in the oven for a few minutes if needed.

FAQs

Can I make the choux pastry ahead of time?

Yes, I bake the shells in advance and store them unfilled until I’m ready to serve.

Why did my cream puffs deflate?

They may not have baked long enough. I make sure they’re golden brown and firm before removing them from the oven.

Can I freeze cream puffs?

Yes, I freeze the empty pastry shells and re-crisp them in the oven before filling.

Can I use bottled lemon juice?

I prefer fresh lemon juice for the best flavor, but bottled works if that’s what I have.

How do I make the filling thicker?

I cook the lemon curd until it coats the back of a spoon and let it chill before folding in the whipped cream.

Can I reduce the sugar even more?

Yes, I cut back slightly in both the lemon curd and whipped cream if I want it less sweet.

What if I don’t have a piping bag?

I simply spoon the dough onto the baking sheet and cut open the puffs with a knife to fill them.

Can I make mini cream puffs?

Yes, I pipe smaller mounds of dough and reduce the baking time by a few minutes.

How do I prevent the filling from leaking out?

I make sure the puffs are completely cooled before filling and don’t overstuff them.

Can I use store-bought lemon curd?

Yes, I sometimes use pre-made lemon curd to save time, then just fold in the whipped cream.

Conclusion

These lemon cream puffs are light, citrusy, and perfectly balanced in sweetness. I love how they look elegant but are actually fun and simple to make. With their airy pastry shells and refreshing lemon cream, they’re always a delightful treat that feels special without being too rich.

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