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Lemon Curd Cream Puffs

Light choux pastry filled with lemon curd and whipped cream.
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Prep Time 35 minutes
Cook Time 30 minutes
Total Time 1 hour 5 minutes
Servings: 12 puffs
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 210

Ingredients
  

Choux Pastry
  • 1 cup water
  • 0.5 cup unsalted butter
  • 1 tbsp sugar
  • 0.25 tsp salt
  • 1 cup all-purpose flour
  • 4 eggs large
Lemon Curd
  • 0.5 cup lemon juice fresh
  • 1 tbsp lemon zest
  • 0.75 cup sugar
  • 3 eggs
  • 4 tbsp unsalted butter
Whipped Cream
  • 1 cup heavy cream
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 400°F and line baking sheet with parchment.
  2. Boil water, butter, sugar, and salt in saucepan.
  3. Add flour and stir until dough forms ball.
  4. Cool slightly and beat in eggs one at a time.
  5. Pipe rounds onto baking sheet.
  6. Bake 20 minutes, reduce heat to 350°F and bake 10 minutes more.
  7. Whisk lemon juice, zest, sugar, and eggs in saucepan and cook until thick.
  8. Stir in butter and chill curd.
  9. Whip cream with powdered sugar and vanilla until soft peaks form.
  10. Fill shells with whipped cream and lemon curd, dust with powdered sugar.

Notes

For crisp shells, reheat empty puffs in oven 5 minutes before filling.