Go Back Email Link
meyer lemon cream puff
Print

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! Everything is made from scratch and absolutely delicious!
Course Dessert
Keyword cream puff recipe, homemade cream puffs, lemon cream puff, meyer lemon dessert
Servings 24 cream puffs
Author EmilyFabulous

Ingredients

Meyer Lemon Curd

  • 1 tsp lemon zest
  • 6 tbsp lemon juice
  • 6 tbsp sugar
  • 2 large eggs, room temp
  • ¼ cup unsalted butter, cubed

Cream Puff Batter

  • ½ cup water
  • ½ cup whole milk
  • ½ cup unsalted butter, cubed
  • 2 tsp sugar
  • ½ tsp salt
  • 1 cup flour
  • 4 large eggs, room temp

Whipped Cream

  • 2 cups heavy whipping cream
  • 5-6 tbsp powdered confectioners sugar
  • 2 tsp vanilla extract

Instructions

Lemon Curd

  • Whisk together lemon zest, juice, sugar, and eggs in pan on stove.
  • Cook over low heat (so you don't cook the eggs!), whisking constantly, until thickened.
  • Add butter pieces a few at a time, whisking constantly until melted in.
    adding butter to lemon curd
  • Keep whisking until curd is smooth and thickened, and coats the back of a spoon.
    lemon curd when done on stove
  • Strain lemon curd through a fine mesh sieve into a bowl.
    lemon curd through mesh sieve
  • Put plastic wrap directly on the top of the lemon curd so a film doesn't form on top (see picture below). Chill in fridge until cold, at least 1 hour.
    lemon curd with plastic wrap for chilling

Cream Puff Pastry

  • Preheat oven to 425 and line baking sheet(s) with parchment paper. This recipe makes about 24 puffs.
  • Add water, milk, butter, sugar, and salt to a pan 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 mixture. It really starts to form more a dough at this point.
  • Return pan back to the stove top 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 mixer or bowl and beat on low speed for 3-4 minutes until cooled.
  • Add 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 dough in a pastry bag with a round tip. Pipe round circles spaced at least 1 inch apart on parchment paper. Since this was the first time I did this, I guessed a little. The puffs that came out the best were the ones that I did a second layer on top so they were a little higher and could rise (see photo). 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 oven temperature to 375 and continue baking for another 5-10 minutes, until golden and airy. Keep an eye on them because they brown quickly!
  • Remove from oven and transfer to a wire rack to cool.
    baked cream puffs on a cooling rack
  • Repeat steps 8-10 for the other baking sheet and make sure your oven heats back up to 425 to before the second pan goes in.

Whipped Cream

  • Put heavy cream into mixer and begin whipping at medium speed.
  • Add powdered sugar and continue to whip on medium speed.
  • Add vanilla and whip the cream on medium-high speed until nice and fluffy.

Assembly

  • Once your puffs have cooled, cut them open with a serrated knife. Try to only cut them about ¾ of the way so the filling won't spill out when you bite into it. Your puffs should be airy inside with some nice holes to work with.
  • 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 and you are in business.