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Lemon Curd Cream Puffs

Airy choux pastry shells filled with zesty homemade lemon curd and a mountain of stabilized whipped cream, dusted with powdered sugar.
Print Recipe
Prep Time 45 minutes
Cook Time 25 minutes
Total Time 1 hour 10 minutes
Servings: 12 cream puffs
Course: Dessert, Tea Time
Cuisine: French, Pastry
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Choux Pastry
  • 1 cup water
  • 0.5 cup unsalted butter cubed
  • 1 cup all-purpose flour sifted
  • 4 eggs large, room temp
  • 1 tbsp sugar
  • 0.5 tsp salt
Lemon Curd
  • 0.75 cup lemon juice freshly squeezed
  • 0.75 cup sugar
  • 4 egg yolks
  • 0.5 cup butter cold
Assembly
  • 2 cups heavy cream cold
  • 0.5 cup powdered sugar plus more for dusting

Equipment

  • Saucepan
  • Piping bag and round tip
  • Baking sheet
  • Electric Mixer

Method
 

  1. Preheat oven to 400°F (200°C). Line baking sheets with parchment paper.
  2. Boil water, butter, sugar, and salt in a saucepan. Remove from heat and stir in flour all at once.
  3. Return to heat and stir vigorously for 2 minutes to dry out the dough.
  4. Transfer to a bowl, cool slightly, then beat in eggs one at a time until smooth and glossy.
  5. Pipe mounds onto baking sheet. Bake 20-25 minutes until golden. Poke with a toothpick to release steam.
  6. For the curd: Whisk yolks, sugar, zest, and juice over low heat until thickened. Whisk in butter. Chill.
  7. Whip heavy cream with powdered sugar until stiff peaks form.
  8. Slice puffs in half. Fill with lemon curd, top with whipped cream, replace lid, and dust with powdered sugar.

Notes

Ensure the choux shells are thoroughly baked and dried out; otherwise, they will collapse upon cooling. The lemon curd can be made up to 3 days in advance.