Lemon Cream Puffs With Lemon Fillings
The Best lemon cream puffs with lemon fillings made with crispy puff pastry, creamy mascarpone filling, and bright lemon curd. A bakery-style dessert that’s both refreshing and indulgent.
- Prep Time: 35 minutes
- Cook Time: 15 minutes
- Total Time: 50 minutes
- Yield: 6 pastries
- Category: Dessert
- Method: Baking
- Cuisine: European / French-Inspired
- Diet: Vegetarian
Ingredients
Puff Pastry
1 puff pastry sheet
1 egg
2 tablespoons milk
⅓ cup coarse sugar (66 g)
Mascarpone Frosting
¾ cup cold whipping cream (177 ml)
⅔ cup powdered sugar (82 g)
1 teaspoon vanilla extract
¾ cup mascarpone cheese (169 g)
1 tablespoon lemon zest (optional)
Lemon Curd
3 tablespoons lemon zest
¼ cup lemon juice (60 ml)
⅓ cup granulated sugar (66 g)
3 tablespoons unsalted butter, room temperature (42 g)
2 large eggs
⅛ teaspoon salt
To Assemble
1 cup mixed berries (strawberries, blueberries, raspberries)
Powdered sugar for dusting
Instructions
1. Prepare the Puff Pastry
Thaw the puff pastry at room temperature for about 30–40 minutes, or microwave it for 15 seconds, flip, and microwave another 15 seconds until soft enough to unfold.
Cut the pastry into 6 rectangles (about 4.5 × 3.5 inches) and place them on a baking sheet lined with parchment paper.
Lightly score the top of each rectangle with a knife without cutting all the way through. This helps create space for the filling later.
Whisk together the egg and milk, brush the mixture over the pastry, and sprinkle with coarse sugar.
Bake at 400°F (200°C) for 12–15 minutes until puffed and golden brown. Let the pastries cool completely before filling.
2. Make the Mascarpone Frosting
In a mixing bowl, whip the cold heavy cream and powdered sugar until soft peaks form.
Add the lemon zest (optional), mascarpone cheese, and vanilla extract.
Whip again until the mixture becomes smooth, creamy, and stable.
Refrigerate until ready to use.
3. Prepare the Lemon Curd
In a mixing bowl, beat the butter, sugar, and lemon zest until light and fluffy.
Add the eggs one at a time, mixing well after each addition.
Stir in the salt and lemon juice. The mixture may appear slightly curdled—this is normal.
Pour the mixture into a heavy-bottom saucepan and cook over medium-low heat, stirring constantly until thick and creamy.
The curd should reach 170°F (77°C) but must not boil.
Once thickened, remove from heat and transfer to a heatproof bowl. Refrigerate until cooled.
4. Assemble the Lemon Cream Puffs
Use a knife to cut along the scored lines on the pastry tops and gently press down the center.
Pipe or spoon the mascarpone frosting into the pastry.
Add a layer of lemon curd on top of the cream.
Finish with fresh berries and a dusting of powdered sugar.
Serve immediately for the best texture.
Notes
Lemon zest in the mascarpone cream enhances the citrus flavor but can be omitted.
Vanilla bean seeds can replace vanilla extract for a richer flavor.
Egg wash variations (whole egg, egg yolk with water, or milk only) will all produce slightly different pastry shine and color.
Lemon curd can be stored 1 week in the refrigerator or up to 3 months in the freezer in an airtight container.
Let refrigerated pastries sit at room temperature for a few minutes before serving for the best texture.
