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Lemon Cream Puffs

Lemon Cream Puffs

"The fluffy filling for these light crisp shells has a delectable citrus flavor. Field editor Doreen Martin of Kitimat, British Columbia shared the special treat."
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50 m servings
Serving size has been adjusted!
Original recipe yields 10 servings

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  1. In a saucepan, bring water and butter to a boil. Add flour all at once, stirring until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth.
  2. Drop by rounded tablespoonfuls 3 in. apart onto greased baking sheets. Bake at 400 degrees F for 30-35 minutes or until golden brown. Remove to wire racks. Immediately split puffs and remove tops; discard soft dough from inside. Set puffs and tops aside to cool.
  3. For filling, in a small heavy saucepan, combine the egg, sugar, lemon juice and butter. Bring to a boil over medium heat; cook and stir for 5-7 minutes or until mixture is thick enough to coat a metal spoon.
  4. Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Transfer to a bowl; press plastic wrap onto surface of filling. Chill for 1 hour or until partially set.
  5. In a mixing bowl, beat cream and sugar until stiff peaks form; fold into lemon mixture. Fill cream puffs; replace tops. Dust with confectioners' sugar.

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Read all reviews 43
  1. 53 Ratings

Most helpful positive review

Very good, and so much easier than I expected. I blocked off several hours to make these, thinking they would be time consuming and complicated. They are so not. The dough came together just ...

Most helpful critical review

Must have done something wrong. I wasn't big on the puff part. I was even reluctant to rate this before I try this again. If I do make these again I will rerate.

Most helpful
Most positive
Least positive

Very good, and so much easier than I expected. I blocked off several hours to make these, thinking they would be time consuming and complicated. They are so not. The dough came together just ...

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

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 o...

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...

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

Excellent recipe and easy to follow. I didn't have a lemon so I used 2 Tbl. fresh squeezed lime and 1 Tbl. of fresh squeezed orange. Fresh citrus is a must! (Don't use the green bottle stuff!) F...

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

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 filli...

A huge hit even though I thought I had overcooked one batch of puffs and undercooked the other. The overcooked batch softened up once the amazing cream was added and I put the undercooked ones b...

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