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Lemon Cream Puffs

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Delightful pastry puffs filled with tangy lemon cream, perfect for any celebration.

Ingredients

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  • 1 cup water
  • 1/2 cup unsalted butter
  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 4 large eggs
  • 1 cup heavy cream
  • 1 cup lemon curd
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking.
  2. Combine the water and butter in a saucepan. Bring to a gentle boil until melted.
  3. Stir in flour and salt until the mixture forms a ball.
  4. Remove from heat and let cool slightly.
  5. Incorporate eggs one at a time, beating well after each addition.
  6. Pipe small mounds onto the prepared baking sheet.
  7. Bake for 20-25 minutes until golden brown and hollow inside.
  8. Whip the heavy cream until soft peaks form. Fold in lemon curd and powdered sugar.
  9. Fill the cooled puffs with lemon cream using a piping bag.
  10. Serve immediately while still light and airy.

Notes

Store any leftovers in an airtight container in the fridge for up to 1-2 days.

Nutrition

Find it online: https://thestationrecipes.com/lemon-cream-puffs/

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