Springtime Lemon Cream Puffs Recipe: 12 Heavenly Bites

I just opened my kitchen windows for the first time in months and the breeze is finally warm. There is something about the arrival of spring that makes me want to scrub every counter and fill the house with the scent of fresh citrus. Honestly I think I bought way too many lemons at the market yesterday but I am not even mad about it. My kitchen smells like a sunny grove and it makes me so happy. Since the garden is starting to wake up I thought it was the perfect time to share my favorite Springtime Lemon Cream Puffs Recipe with you. These are the absolute best treats for a garden party or just a Tuesday afternoon when you want to feel fancy. I promise they look way more difficult than they actually are and we are going to get through this together.

Why You Will Love This Springtime Lemon Cream Puffs Recipe

You are going to fall in love with the way these feel when you take a bite. The pastry shell is super light and has this amazing golden crunch on the outside while the inside stays airy. Then you hit that silky lemon cream and it is like a little explosion of sunshine in your mouth. The bright yellow filling looks so beautiful against the golden shells and it fits the whole spring vibe perfectly. It is not too heavy which is exactly what you want when the weather starts to warm up. I love how the tartness of the lemon cuts through the richness of the cream. It is a total crowd pleaser and people will think you spent all day in a professional bakery.

Essential Ingredients for Your Springtime Lemon Cream Puffs Recipe

Before we get started make sure you have all your stuff ready on the counter. Here is what you will need to grab.

• Half a cup of unsalted butter cut into pieces
• One cup of water
• One cup of all purpose flour
• Four large eggs at room temperature
• A pinch of salt
• Two cups of heavy whipping cream
• Half a cup of powdered sugar
• One cup of lemon curd made with fresh lemon juice and water
• Fresh lemon zest for that extra pop of flavor

Step-by-Step Instructions for the Springtime Lemon Cream Puffs Recipe

I know making pastry from scratch sounds like a lot but I promise it is totally manageable. We are going to break it down into small steps so you do not feel overwhelmed. First we will make the shells and then we will whip up that dreamy filling. If you can stir a pot and use a mixer you can definitely do this. Just take your time and follow along with me.

Mastering the Choux Pastry

This part is actually really cool to watch. You start by boiling your water and butter in a saucepan. Once it is bubbling you dump in all the flour at once and stir like crazy. You want to cook it until it forms a ball and pulls away from the sides of the pan. Let it cool down for a few minutes because you do not want to scramble your eggs. Now here is the secret part. Add your eggs one at a time and beat them in really well. You might think it is ruined because it looks chunky at first but keep going. You know you are done when the batter is smooth and shiny. If you lift your spatula the batter should fall off and leave a perfect V shape hanging there. That is how you know it is ready to bake.

Creating the Zesty Lemon Cream Filling

While your shells are cooling down you can make the best part of the recipe. Get your heavy cream and powdered sugar in a bowl and whip it until it is nice and thick. Now you are going to take your lemon curd and gently fold it into the whipped cream. Make sure your lemon curd is completely chilled before you do this. If it is even a little bit warm it will melt your beautiful whipped cream into a puddle and we do not want that. Fold it slowly so you keep all that air in there. It should look like a fluffy yellow cloud when you are finished.

Expert Tips for the Best Springtime Lemon Cream Puffs Recipe

I have made a few mistakes with these in the past so let me help you avoid them. The biggest rule is do not open that oven door while they are baking. I know you want to peek but the cold air will make them collapse and stay flat. Just use the oven light if you need to see. Once they come out take a little toothpick and poke a tiny hole in the side of each puff. This lets the steam escape so the insides stay dry instead of getting soggy. Also make sure the shells are totally cold before you try to fill them or the cream will just run right out.

Nutritional Information for Springtime Lemon Cream Puffs Recipe

If you are curious about the details here is a quick look at what is in each serving. These numbers are estimates based on one filled cream puff.

• Calories 180
• Total Fat 12g
• Carbohydrates 15g
• Protein 3g

Frequently Asked Questions About the Springtime Lemon Cream Puffs Recipe

Can I make the shells in advance. Yes you totally can. You can bake the shells a day early and keep them in an airtight container at room temperature. If they soften up just pop them in a warm oven for a few minutes to crisp them back up before filling. How should I store the leftovers. If you actually have any left you should put them in an airtight container in the fridge. They will stay good for about two days but they are definitely best on the first day because the pastry stays the crunchiest. Just keep them cold and they will be a great snack for later.

Print