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Lemon Cream Puffs

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These Dreamy Lemon Cream Puffs feature a golden, crisp choux pastry filled with a fluffy lemon mousse and a vibrant lemon curd center. Dipped in a silky white chocolate glaze with a soft yellow hue, these elegant pastries are perfect for special occasions or a refreshing dessert. Light, airy, and bursting with citrus flavor, they’re a must-try for lemon lovers!

Ingredients

Units Scale

Choux Pastry:

  • 1/2 cup water
  • 1/4 cup butter
  • 1/2 cup all-purpose flour
  • 2 eggs
  • 1 tsp sugar
  • 1/4 tsp salt

Lemon Mousse Filling:

  • 1 cup heavy cream
  • 1/4 cup sugar
  • 1/2 cup lemon curd
  • 1 tsp vanilla extract

Glaze:

  • 1 cup white chocolate (melted)
  • Yellow food coloring

Instructions

  • Make the Choux Pastry

    • Preheat oven to 375°F (190°C).
    • In a saucepan, bring water and butter to a boil. Add flour, stirring continuously until a smooth dough forms.
    • Remove from heat and let cool slightly. Add eggs one at a time, mixing well until glossy.
    • Pipe the dough into swirl shapes on a baking sheet.
    • Bake for 25 minutes until golden and puffed. Let cool completely.
  • Prepare the Lemon Mousse

    • In a bowl, whip heavy cream, sugar, and vanilla extract until fluffy.
    • Gently fold in lemon curd to create a light, airy texture.
  • Fill the Puffs

    • Slice open the cooled choux pastries and pipe in the lemon mousse.
    • Add a small dollop of lemon curd in the center for an extra citrusy burst.
  • Glaze & Serve

    • Melt white chocolate and tint with yellow food coloring.
    • Dip the tops of the cream puffs in the chocolate glaze for a smooth, glossy finish.
    • Chill for 15 minutes, then serve and enjoy!

Notes

  • For a tangier filling, add extra lemon zest to the mousse.
  • Let the choux pastry cool completely before filling to prevent sogginess.
  • Store in the refrigerator for up to 2 days for the best freshness.