Springtime Lemon Cream Puffs
Delight in the essence of spring with these airy and zesty lemon cream puffs. Light, fluffy pastry shells filled with a luscious lemon cream make for an irresistible dessert that will brighten any gathering. Perfectly sweet and tangy, these treats are ideal for brunches, picnics, or after-dinner indulgence. Impress your loved ones with these charming bites of sunshine!
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: Makes approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup all-purpose flour
- ½ cup unsalted butter
- 4 large eggs (room temperature)
- ⅓ cup granulated sugar (adjust to taste)
- Zest of 2 lemons (fresh)
- ¼ cup lemon juice (freshly squeezed)
- 8 oz cream cheese (softened)
- 1 cup heavy whipping cream (chilled)
Instructions
- Preheat the oven to 400°F (200°C). In a saucepan over medium heat, combine water and butter until melted. Bring to a gentle boil and add sifted flour. Stir continuously until it forms a smooth ball that pulls away from the sides of the pan.
- Remove from heat and cool for about five minutes. Add eggs one at a time, mixing well after each addition until the dough is glossy and smooth.
- Transfer the dough into a piping bag fitted with a large round tip. Pipe small mounds on a parchment-lined baking sheet, allowing space for expansion.
- Bake for 20-25 minutes until golden brown and puffed up; do not open the oven door during baking.
- While cooling, whip heavy cream in one bowl until soft peaks form. In another bowl, beat cream cheese with sugar until smooth; fold in whipped cream along with lemon zest and juice until well combined.
- Once cooled, cut off tops of each puff and fill generously with lemon cream before replacing tops.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 7g
- Sodium: 85mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 50mg