Reviewed: May 15, 2009

My husband and I love this recipe, they are so great. Make sure you use fresh lemon. What is nice about this recipe it is ingredients you nomally have on hand. Thanks for Sharing.Very Yummy...

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Janet Shum

Cooking Level: Expert

Home Town: Corbett, Oregon, USA

Living In: Salem, Oregon, USA

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Reviewed: Apr. 23, 2009

Made these for Easter time for people who don't care for the cake I made. These were gone quickly. I love lemon and added the zest of one lemon and the juice of one lemon. Great recipe!

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machub

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

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Reviewed: Apr. 14, 2009

I made these for our Easter dessert. I did mess up by misreading the amount of cream needed, a cup somehow became half a cup. So the filling was probably a little sloppier than it should have been. It set up quite well in the fridge all the same. So I think when making these again I would do the same. My whole family loved these. Many Thanks.

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KEZ

Home Town: St Austell, Cornwall, England, U.K.

Living In: Plymouth, Devon, England, U.K.

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Reviewed: Apr. 12, 2009

These are wounderful. I made a double batch of the Puffs [if I had extra that was ok, because I can always use them for egg salad] there were a few extra, but these are so good. Very impressive. Thanks.

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Trisha

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Apr. 11, 2009

i have NO CLUE what i did wrong but the filling was GROSS!! i always love lemon anything, but this just tasted terrible! the dough part however, was absolutely perfect! i will always use the dough as a base to lots of different fillings, just not this lemon one! sorry :(

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Sandra

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Reviewed: Apr. 6, 2009

I thought this recipe was good, next time I might make the lemon curd part way ahead of time for ease.

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NYJEN

Cooking Level: Expert

Home Town: New Rochelle, New York, USA

Living In: Saugerties, New York, USA

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Reviewed: Mar. 22, 2009

I followed the recipe exactly and they were a total hit. Simple and delicious. The lemony taste to filling is what makes gives it the taste. Thanks for sharing the recipe.

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Tired MOM

Cooking Level: Beginning

Home Town: Oxnard, California, USA

Living In: Simi Valley, California, USA

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Reviewed: Feb. 20, 2009

I used the lemon cream as a filling for my meringue nests; the lemon cream was absolutely delish!~ family and guests kept requesting for more.

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rafaella

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Reviewed: Jan. 18, 2009

Amazing!!! loved it made some changes- added fresh lemon zest to the dough and used five tbspoons of lemon juice, reduced the sugar and put in vanilla in the filling. yummmm

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colyal

Cooking Level: Beginning

Home Town: Vancouver, British Columbia, Canada

Living In: New Haven, Connecticut, USA

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Reviewed: Jan. 17, 2009

Great recipe that was easy to make! The puffs came out perfectly and the cream was excellent.

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iheartroscoe

Cooking Level: Intermediate

Home Town: Hollywood, Florida, USA

Living In: Goshen, Indiana, USA

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Reviewed: Nov. 20, 2008

I loved this and it was pretty easy, although it did seem to use up lots of utensils/pans. I don't know if I just put more in each puff but my ratio came out perfect, nothing left over, compared to other reviewers. I will definitely be making these again!

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ALISSAKS

Cooking Level: Expert

Home Town: Melrose, Massachusetts, USA

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Reviewed: Oct. 18, 2008

This was a great recipe. I just added more lemon extract for a stronger lemon flavor. With a lil time and patience these came out just like the main recipe picture and the family loved them. Light and tasty. Perfect for a dinner party. Also, I agree with the other reviewers, the dough is great and next time I'm going to make extra because I want my puffs a lil bit bigger...this will also help to accommodate the extra filling that the recipe makes you have left over. Thank you for the recipe!

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KDS7210

Cooking Level: Intermediate

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Reviewed: Jul. 15, 2008

The filling for these cream puffs is delicious--the perfect balance of sweetness and citrus. I double the flour and water, so as to double the number of shells. That way I can use all the filling, and any extra shells are a lovely complement to stews and winter meals.

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CateS

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Reviewed: Jun. 1, 2008

I followed the recipe exactly as listed and it came out looking like the picture and tasting delish!. No leftovers.

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CINDY MADONNA

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Reviewed: May 27, 2008

Wonderful! We just made this recipie, and it was easy and perfect. We increased the lemon by 1 tbsp for a bit more of a lemony bite - otherwise, so very perfect! Don't discard the soft center of the puffs! Eat them sprinkled with powdered sugar while you wait for the custard to firm up. (husband thinks this is gross, i think it's tasty!)

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Ammy

Cooking Level: Expert

Living In: Monterey, California, USA

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Reviewed: Apr. 20, 2008

This was delicious and easy to make. Thanks!

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lylarose

Cooking Level: Expert

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Reviewed: Apr. 3, 2008

This was a fabulous recipe. I made it for a family get together and received rave reviews. The filling is light and with a perfect hit of lemon to be refreshing rather than overpowering. I did however end up with a sizable portion of filling left over. Next time I think that I will 1 1/2 the batter.

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Shannon

Cooking Level: Intermediate

Living In: Rexburg, Idaho, USA

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Reviewed: Mar. 12, 2008

Perfect recipe! The puffs hollowed out/puffed up perfectly. Didn't stick to the parchment paper, either. Yum!

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mayura

Cooking Level: Intermediate

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Reviewed: Sep. 9, 2007

The filling in these cream puffs were fabulous! I added a little lemon zest to give it that extra zing. I am not a big fan of the traditional cream puff pastry, I just don’t like that eggy taste, but my husband is and he said that they were good. I would not recommend cutting them before they cool because they just fell apart on me. I used the rest of the filling to fill doughnuts……O yum! For the filling I give this recipe a 5 star! Thanks!!

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Momma2three

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