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meyer lemon cream puff

Meyer Lemon Cream Puffs

This easy recipe makes the most amazing, light, bright, and creamy puffs filled with homemade Meyer lemon curd and vanilla whipped cream!
4.95 from 17 votes
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Prep Time: 20 minutes
Cook Time: 30 minutes
Cooling Time: 20 minutes
Total Time: 1 hour 10 minutes
Servings: 24 cream puffs
Calories: 69kcal
Author: EmilyFabulous



Cream Puff Batter

  • ½ cup water
  • ½ cup whole milk
  • ½ cup unsalted butter, cubed
  • 2 teaspoon sugar
  • ½ teaspoon kosher salt
  • 1 cup all-purpose flour
  • 4 large eggs, room temp

Filling Ingredients

  • 2 cups heavy whipping cream
  • 5-6 tablespoon powdered confectioners sugar
  • 2 teaspoon vanilla extract
  • 1 cup lemon curd or store-bought


Cream Puff Pastry (choux pastry dough)

  • Preheat the oven to 425°F and line baking sheet(s) with parchment paper. This recipe makes about 24 puffs so it will take 3 batches to bake with 8 puffs per baking sheet.
  • Add the water, milk, butter, sugar, and salt to a medium saucepan on the stove and mix over medium to high heat. Bring to a boil and then remove from heat. Add flour and quickly stir into the mixture. It really starts to form more of a dough at this point.
  • Return the pan to the stovetop on medium heat and stir constantly for a few minutes, cooking until mixture pulls away from the pan and a film forms on the bottom of the pan. This happened pretty quickly for me.
    puff pastry batter on stove
  • Transfer the dough to a stand mixer or bowl and beat on low speed for 3-4 minutes until the mixture has cooled. Add the eggs, one at a time, and beat on medium speed until each is fully mixed in. Mix until shiny and almost ribbon like.
    puff pastry batter after whisking with eggs
  • Place the dough in a pastry bag with a round tip. Pipe round circles spaced at least 1 inch apart on the prepared baking sheet. Try not to pull up and leave a peak, but you can smooth down with your finger if needed.
    puff pastry piped for baking cream puffs
  • Place one baking sheet at a time in the oven and bake for 15 minutes. Lower the oven temperature to 375°F and continue baking for another 5-10 minutes, until golden and airy. Keep an eye on them because they brown quickly! Remove from the oven and transfer to a wire rack to cool. Repeat step 5 for the rest of the pastry dough and make sure your oven heats back up to 425°F before the next pan goes in.
    baked cream puffs on a cooling rack

Whipped Cream

  • Pour the heavy cream into the bowl of a stand mixer or a large mixing bowl and begin whipping at medium speed. Add the powdered sugar and continue to whip on medium speed. Add the vanilla and whip the cream on medium-high speed until nice and fluffy.
    homemade whipped cream in a bowl


  • Once your puffs have cooled, cut them open with a serrated knife, trying to keep the top slightly attached. Your puffs should be airy inside with some nice holes to work with.
    cream puff cut open
  • At first, I placed a dollop of curd and swirled some whipped cream inside from a pastry bag. It worked fine but I really wanted to get equal amounts of whipped cream and lemon curd in each bite. So, I filled my pastry bag with half whipped cream and half lemon curd. It worked perfectly, like a swirl of frozen yogurt with two flavors. Yum!! Sprinkle with a little powdered sugar on top and enjoy!
    meyer lemon cream puff


  • Make your own lemon curd or you can use store-bought.
  • You can also substitute store-bought whipped cream or whipped topping for the homemade whipped cream in the recipe. 
  • Store any leftover puffs in a covered container in the fridge. They will last 1-2 days. 
  • Nutrition facts are for the cream puff only with no filling. 


Serving: 1puff | Calories: 69kcal | Carbohydrates: 4.6g | Protein: 1.8g | Fat: 4.7g | Saturated Fat: 3g | Cholesterol: 42mg | Sodium: 64mg | Potassium: 24mg | Fiber: 0.1g | Sugar: 0.7g | Calcium: 11mg

Any nutrition calculations are only estimates using online calculators. Please verify using your own data.