Gourmet Made Deliciously Simple

Lemon Crème Puffs

You will fall in love with these light and puffy pastry shells, filled with creamy tangy lemon curd filling, from your very first bite. They are so dreamy!

You will fall in love with these light and puffy pastry shells, filled with creamy tangy lemon curd filling from your very first bite.

As much as I love my dainty little macarons, sometimes I just want quick and easy dessert. And most of the time these little creme puffs are exactly what I need. 

I love them for their light and crispy exterior, creamy tangy filling. and undeniably pop-able nature. Seriously, I pop them into my mouth one after another promising to stop before each one. I’m worst when it comes to self-control!!

You will fall in love with these light and puffy pastry shells, filled with creamy tangy lemon curd filling from your very first bite.

Creme puffs are so incredibly easy to make and requires just a few pantry ingredients. It’s magical to watch these little shells puff up in the oven, just like watching little ruffled feet form on french macarons. 🙂

I’ve tested these recipe numerous times, and came to the conclusion that water should be the base of the batter, unlike my classic eclair recipe, where I use half milk and half water. I realized that milk adds too much fat in this batter, which prevents the shells to puff up. This recipe is now tested and practically foolproof for you to enjoy. 

Lemon Creme Puffs- step by step photo tutorial

To make the filling, I whipped up some heavy cream and folded it with lemon curd. This creates creamy, tangy, sweet perfection! 

You will fall in love with these light and puffy pastry shells, filled with creamy tangy lemon curd filling from your very first bite.

Have you ever made creme puffs before? What is your favorite filling? 

Did you make this recipe?
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Lemon Creme Puffs

You will fall in love with these light and puffy pastry shells, filled with creamy tangy lemon curd filling from your very first bite.

Yield: about 30 creme puffs

Cook Time:30 min

Total Time:60 min


For pastry shells:
  • 4 tablespoons (55gr) unsalted butter
  • 1 tablespoon sugar
  • 1/4 teaspoon salt
  • 2/3 cup (80gr) all-purpose flour
  • 3 large eggs, at room temperature
For Filling:
  • 1/2 cup (120ml) heavy cream
  • 2/3 cup (180gr) lemon curd*
  • Powdered sugar for dusting, optional


  1. Preheat oven to 425°F (220°C). Line 2 baking sheets with parchment paper, or silicone mat.
  2. In a medium saucepan, combine 2/3 cup (150ml) of water, butter, sugar and salt and bring the mixture to a boil over medium high heat. Once the butter is melted and mixture is boiling, add the flour all at once, reduce the heat to medium. Using a wooden spoon, continuously stir the mixture. The dough will start to form into a ball. Keep mixing for another 3-4 minutes until light crust forms on the bottom of the pan.
  3. Transfer the dough into a mixing bowl with paddle attachment and mix it for a few minutes on low speed until the mixture is at room temperature. Add the eggs one at a time, beating well after each addition. This will help to get egg absorbed into the dough quicker. The dough should not be too runny, yet not too thick. It should be just runny enough to fall back into a ribbon, as shown on the photo above.
  4. Transfer the batter into a pastry bag and pipe into 1.5-inch rounds couple inches apart. Level peaked tops with a wet fingertip, if needed.
  5. Bake for 25-30 minutes, rotating the sheets top to bottom and back to front half way. The pastry shells should be golden brown, crispy and puffed up. (Note: If the creme puffs go flat as they come out of the oven, it means they are slightly undercooked and needs to be bake a bit longer. Simply put them back in the oven and bake for a few more minutes.) Transfer the shells onto a cooling rack to cool completely.
  6. To make the filling, whip the heavy cream until hard peaks form in a mixing bowl with whisk attachment. Fold in lemon curd and gently mix until smooth. Transfer the filling into a pastry bag with small round tip (I used Wilton #7). 
  7. When ready to serve, pipe the filling into each pastry shell through a small hole on the side. (Mine usually have a small hole somewhere, but you can also make a small slit with a knife.) Alternatively, cut the pastry shells horizontally and fill the shell that way. Arrange the creme puffs on a platter and dust with powdered sugar, if desired. 

For step-by-step photos and additional notes, read the post above.

*I used my homemade lemon curd. You can find the recipe here.

All images and text ©Shinee D. for Sweet & Savory


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All photographs and content on Sweet & Savory by Shinee is copyright protected, unless otherwise noted. Please do not use any of my photos without my authorization. If you would like to share my recipe, you may re-write the recipe in your own words, or simply link back to this post for the full directions. Thank you for your cooperation!

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  1. I’m making these beauties this weekend! Mmmm can’t wait.

  2. hey i love this reciepe but the second time that i did it, the dough was too runny and obviously slipped easily by the sleeve pastry

  3. My puffs did not puff – Any idea what could have gone wrong? They looked like the pictures until coming out of the oven. They were more puffy when they came out of the oven but sank as the cooled. Perhaps they were too wet?

    • Emmy, it sounds like the creme puffs are a little undercooked. You can put them back in the warm oven and cook for a few more minutes. They usually puff back up. They just need to dry out inside to stay puff, as they cool. Hope this helps.

  4. I made these yesterday to take to a barbecue.  They were delicious!  And I have never actually made cream puffs before, shocking!  They were super easy to make and your recipe was perfect for helping me get perfect little cream puffs.  The only issue I had was mine got a little dark at 25 minutes in the oven so next time I will try a little shorted cook time and keep a closer eye on them the last 10 minutes.  Thanks for the great recipe! PS, I also made your homemade lemon curd and it is amazing!  I need to find another recipe to use the rest of it or I might just eat it with a spoon 🙂

  5. Oh my goodness I haven’t made cream puffs for years! Just the thought of these lemon cream puffs is enough to change that though! 

  6. I adore creme puffs and was surprised by how easy they are to make. This lemon various is so simple and sweet. Perfect.

  7. This looks so amazing! I can’t wait to try it. Pinned and tweeted! Thanks for being a part of our party. I hope to see you, Monday at 7 pm. Lou Lou Girls

  8. Love making cream puffs and love eating them too. What a fun variation you’ve made! It’s interesting that you’ve opted for water instead of adding some milk into the batter. I’ve never tried that, always used a little of both. Guess you’ve given me a great excuse to bake cream puffs soon, Shinee. Thanks!

  9. One of my very favorites. Cream puffs always look like you spent all day in the kitchen…so fun for parties.

  10. I am such a lover of cream puffs but I’m not sure why I never thought to add lemon flavor into the mix- what a great idea!

    I stopped by from Inspiration Monday.

  11. Okay, you had me at foolproof.  I have made some really difficult recipes that were wonderful, but my last try at creme puffs was a total fail.  I suspect my eggs were too large, but you have made me want to try again.  

  12. Hi, tani joroor cream puff hj uzsen chni ovenoos gargaad hoolt n unaad shalchiigaad boldoggui ee. 3,4n udaa hiij uzlee, bi yamar neg zuiliig n buruu hgeed bgaa yum bolov uu. Yamar neg taamag, zovlomj ogooch. Bayarlalaa

    • Sain uu, Nomuka! Dutuu bolgood bh shig bna. Dotroo jaahan noiton (dutuu bolson) ued, ekler shalchiidag. Tegsen tohioldold butsaagaad duhovkandaa hiigeed heden minut jigneh heregtei. Dotorhi ni huurai bolood guitsed bolohooroo ekler shalchiihgui pumbugur heveeree bdag. Amjilt!

  13. WOW! Those look amazing! I love cream puffs!

  14. Yum yum yum! This looks soooo delicious. Stopping by from Lady Behind the Curtain – would love for you to stop by my baking blog to say hello! x

  15. Sweet, and refreshing looking! 🙂 Saying hello from the best recipes link party! 

  16. I LOVE cream puffs!!! This is really yummy!!!! I once did a passion fruit cream puff and it was out of this world!!!! I am sure that same tartness in the lemons would work just as well!!! Brilliant!

  17. Lemon desserts are perfect for summer! This filling looks to die for 🙂

  18. These look so light and fluffy! I need to try them. 🙂

  19. Shinee – I absolutely LOVE cream puffs and your version with the addition of lemon curd takes it over the top. Yum!!!

  20. I think these just may be the most gorgeous cream puffs I’ve ever seen!

  21. I love the step by step photos.  As someone who is ever-so-slightly intimidated by Creme Puff anything, it was SO helpful.  These look delish!

  22. Shinee these look amazing!! I wish I had few right now with a cup of jo!

  23. These creme puffs look go good!! I would find it hard to stop popping them into my mouth too!

  24. These creme puffs look go good!! I would have a hard time popping them into my mouth too!

  25. These look delectable, Shinee! I love cream puffs, but I also love lemon curd, so to combine the two is so wonderful! It’s a lovely citrusy twist that I cannot wait to try!