Lemon Crème Puffs

5 from 1 vote

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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? 

5 from 1 vote

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.
Prep: 30 minutes
Cook: 30 minutes
Total: 1 hour
Servings: 30 servings


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


  • Preheat oven to 425°F (220°C). Line 2 baking sheets with parchment paper, or silicone mat.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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). 
  • 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. 

Tips & Notes

For step-by-step photos and additional notes, read the post above.
*I used my homemade lemon curd. You can find the recipe here.


Calories: 62kcal
Carbohydrates: 6g
Protein: 1g
Fat: 4g
Sugar: 3g
Sodium: 56mg
Course: Dessert
Cuisine: American

Hi, I’m Shinee!

Welcome! I’m so happy you’re here! I believe anyone can cook restaurant-quality food at home! And my goal is to help you to become a confident cook with my easy-to-follow recipes with lots of tips and step-by-step photos.

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

  2. 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

  3. 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!

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

  5. 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.

  6. 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.  

  7. 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

    1. 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!

  8. 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