Lemon Cream Puffs
Lemon Cream Puffs
Prep Time
25 mins
Cook Time
15 mins
Total Time
40 mins
Lemon Cream Puffs are light and flaky, filled with a divine Lemon Cream, which can be as zesty as you prefer ~ another quick, easy but scrumptious dessert Pastry !
Course: Dessert
Servings: 12 Servings
Author: Linda Nortje
  • 1 roll Frozen Puff-Pastry defrosted
  • 1 Egg
  • 1 TB Water
  • 2 TB Caster Sugar
  • 1/2 cup Fresh Cream (heavy cream/whipping cream)
  • 1/4 cup Lemon Curd
  • 1-2 t Lemon Juice optional
  • White Chocolate to drizzle
  • Icing Sugar to dust
  1. Pre-heat the oven to 200 deg C (400 deg F) – line 2 baking sheets with baking paper
  2. Roll out the Puff Pastry, but do not roll any thinner – cut into 12 x 5cm (2 inch) squares
  3. Whisk together the Egg and Water – brush the Pastry – sprinkle the Caster Sugar over and transfer the squares to the prepared baking sheets, leaving small spaces between each square – bake 12 – 15 minutes or until puffed and golden – remove from the oven and cool completely on a wire rack
  4. Beat the Cream until stiff peaks form – fold in the Lemon Curd and Lemon Juice (if using) – chill for 10 minutes before use

  5. Gently open up a small piece in the center of one of the sides of each baked pastry square, lifting the upper part carefully (only enough for the nozzle to fit through)

  6. Pipe the Lemon Cream into the pastry opening (about 1 – 1 1/2 tablespoonfuls per pastry)

  7. Melt a few cubes of White Chocolate and drizzle over the Puffs – let stand a few minutes to set