Let Me Tell You About These Lemon Cream Puffs…
Okay, so—picture this: It’s a Saturday afternoon, the sun’s making my kitchen way too warm, and I’ve got a bowl of lemons just staring at me. My sister calls, says she’s dropping by with her two kids (basically tornadoes in sneakers), and I panic. Enter: these lemon cream puffs with fresh berries. The first time I made them, I forgot to preheat the oven, and the puffs looked more like sad little pancakes. But hey, the flavor was all there, and we ate them anyway! Funny thing is, these puffs have become a bit of a family legend, less because they’re perfect, more because they’re always just a little bit different (and usually covered in sticky kid fingerprints by the end).
Why You’ll Love This (Or At Least, Why I Do)
I make this when I want to impress people but also can’t be bothered to do anything fussy. My family goes a bit bonkers for anything lemony, and the fresh berries just make it feel fancy—even if I’m using supermarket blueberries that have seen better days. And the cream? It’s basically sunshine in a bowl, but without all that hassle you get with some desserts (I’m looking at you, soufflés). Sometimes, I curse at the pâte à choux dough, but the end result is worth the yelling. Kids love it, adults hover awkwardly for seconds, and there’s usually a spoon duel for the last smear of lemon cream.
Here’s What You’ll Need (ish)
- ½ cup (120ml) water (sometimes I do half water, half milk—makes it richer, but don’t stress)
- ¼ cup (55g) unsalted butter (my gran always swore by Kerrygold, but honestly, any block will do)
- 1 tablespoon sugar (I’ve accidentally forgotten it and, weirdly, it’s still fine)
- ¼ teaspoon salt
- ⅔ cup (85g) all-purpose flour
- 2 large eggs (if you only have medium, use 3—the dough just needs to look glossy)
- Zest of 1 lemon (or two if you like a real punch)
- For the lemon cream:
- 1 cup (240ml) heavy cream (double cream if you’re feeling posh)
- ⅓ cup (80ml) lemon curd—store-bought is fine, but Gemma’s recipe is brill
- 2 tablespoons powdered sugar (I eyeball it, honestly)
- Fresh berries—any mix you’ve got: strawberries, blueberries, raspberries, blackberries (I once used thawed frozen berries… messy, but tasty)
- Optional: A dusting of extra powdered sugar for serving
Alright, Let’s Make These Puffs!
- Preheat your oven to 400°F (200°C). Don’t skip this—cold ovens equal sad, flat puffs (trust me, I’ve tried). Line a baking sheet with parchment, or just butter it if you’ve run out.
- Make the dough (pâte à choux—sounds fancy, right?): In a medium saucepan, combine water, butter, sugar, and salt. Bring it up to a boil—don’t wander off, it goes quick! Once boiling, dump in the flour all at once (no gently sprinkling—just go for it), then stir like mad with a wooden spoon. It’ll look all lumpy and weird, but keep mixing until it forms a soft ball that pulls away from the sides. This is where I usually sneak a taste, even though it’s just flour and butter. Take it off the heat and let it cool for a few minutes; you don’t want to scramble your eggs.
- Add the eggs: Beat them in, one at a time, really working each egg into the dough (your arm might hate you). If it looks split or sloppy at first, don’t panic—it always comes together. Add lemon zest at the end.
- Spoon or pipe the dough: Drop heaped tablespoons onto your baking sheet, or use a piping bag if you love cleaning those things (I don’t). Space them out—these guys puff up. If you want them extra shiny, brush with a bit of beaten egg (I skip this 9 times out of 10).
- Bake for 20-25 minutes: Don’t open the oven, no matter how curious you are, or they’ll deflate like my old bike tire. When golden brown and crisp-ish, pull them out and poke a little hole in the side with a sharp knife (steam escape route). Let cool fully—waiting is the hardest part, no joke.
- Make the lemon cream: Whip the heavy cream to soft peaks—don’t overdo it or you get butter (ask me how I know). Fold in lemon curd and powdered sugar. Taste and adjust. Actually, I find it works better if the lemon curd is at room temp, but it’s not the end of the world if it’s chilly.
- Assemble: Slice the puffs open (or just tear, if you’re feeling rustic), dollop in a spoonful (or three) of lemon cream, and top with a handful of fresh berries. Squish the tops back on. Dust with powdered sugar if you like the look.
Notes From My (Not-So-Perfect) Kitchen
- If the dough feels too stiff, add a splash of milk. If too runny, toss in a teaspoon more flour. Don’t overthink it.
- Any lemon curd works, but homemade is zingier. That said, Sally’s is foolproof if you want to give it a go.
- Don’t stress if the puffs collapse a bit; just fill them anyway—no one notices under all the cream and berries.
If You Fancy a Change (Or a Total Flop)
- Orange cream puffs: Swap lemon for orange zest and curd. It’s a bit sweeter, but still cheerful.
- Chocolate version: Mix a spoonful of cocoa into the dough and use chocolate whipped cream. Works… mostly. Actually, mine came out a bit dense, but maybe you’ll have better luck?
- Herb twist: I once added chopped mint to the cream. My kids were suspicious—probably won’t do that again.
What If I Don’t Have…?
No piping bag? No drama—just use a freezer bag with the corner snipped off, or even two spoons. No zester? Peel the lemon and chop it super fine (just avoid the bitter white bit if you can). Sometimes you have to MacGyver it.
How Long Do They Keep?
In theory, in a container in the fridge, they’ll last up to 2 days. But honestly, in my house, these puffs never see sunrise. If you do have leftovers, they’re a bit softer the next day—which I kind of like. You do you.
How I Like to Serve These
I pile them up on a slightly-too-small plate so they wobble dangerously, then stick them in the middle of the table. Sometimes I add a little jug of extra lemon cream for spooning (or, let’s be honest, for finger-dipping). My mum always puts a sprig of mint on top, but I usually forget.
Pro Tips (Because I’ve Messed Up… A Lot)
- Don’t rush cooling the dough before adding eggs—once, I ended up with scrambled egg puffs. Not the vibe.
- Opening the oven too soon is a rookie move—I did it, they collapsed, I sulked.
- If your whipped cream splits, just call it a deconstructed dessert and act like you meant to.
FAQ Time (Real Questions I’ve Actually Gotten)
- Can I make the puffs ahead? Oh, 100 percent. Bake them the day before, cool, then store in an airtight tin. Fill right before serving, or they’ll get soggy (not fun).
- What if I don’t have lemon curd? You can use a bit of lemon zest and powdered sugar in the whipped cream. Or, honestly, try jam. It’s not the same, but it’s not bad!
- Can I freeze them? Unfilled puffs, yes. The cream, no. Thaw the puffs and re-crisp in a warm oven. Cream goes runny if frozen—learned that the hard way.
- Are these super sweet? Not at all—they’re tangy with a bit of sweetness. If you want them sweeter, just up the powdered sugar. No judgment.
- Why do my puffs sometimes not rise? Could be undercooked, or maybe your dough was too wet. Or maybe you just had a bad egg day. Happens to the best of us.
Alright, that’s probably more than you ever wanted to know about lemon cream puffs, but if you’re after more berry dessert ideas, I really love this classic cream puff recipe for general inspiration, or just drop me a line if you have any other questions. Happy baking—and don’t forget to taste as you go!
Ingredients
- ½ cup (120ml) water
- ½ cup (120ml) whole milk
- ½ cup (113g) unsalted butter
- 1 cup (125g) all-purpose flour
- 4 large eggs
- ¼ teaspoon salt
- 1 cup (240ml) heavy cream
- ⅓ cup (70g) granulated sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 cup (150g) mixed fresh berries (strawberries, blueberries, raspberries)
- Powdered sugar, for dusting
Instructions
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1Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
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2In a saucepan, combine water, milk, butter, and salt. Bring to a boil over medium heat. Add flour all at once and stir vigorously until the mixture forms a ball and pulls away from the sides.
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3Remove from heat and let cool for 5 minutes. Add eggs one at a time, beating well after each addition until the dough is smooth and glossy.
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4Transfer dough to a piping bag and pipe 8 mounds onto the prepared baking sheet. Bake for 25-30 minutes or until golden and puffed. Cool completely.
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5In a bowl, whip heavy cream with sugar, lemon juice, and lemon zest until stiff peaks form. Slice each puff in half and fill with lemon cream.
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6Top with fresh berries, dust with powdered sugar, and serve immediately.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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