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Lemon raspberry cream puffs with a fluffy pastry and fruit filling
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Lemon Raspberry Cream Puffs

A delightful dessert combining airy pastry with lemon curd and fresh raspberries, perfect for any occasion.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Dessert, Snack
Cuisine: American, French
Keyword: cream puffs, Lemon Dessert, Light Pastry, Raspberry Cream Puffs, Spring Dessert
Servings: 12 pieces
Calories: 175kcal

Ingredients

For the Choux Pastry

  • 1/2 cup unsalted butter for a rich, creamy flavor
  • 1 cup water to create the choux pastry
  • 1 tbsp granulated sugar adds a hint of sweetness to the pastry
  • 1/4 tsp salt enhances the flavors
  • 1 cup all-purpose flour the foundation of the choux pastry
  • 4 large eggs provides structure and lightness

For the Lemon Cream Filling

  • 1 cup heavy cream for a luscious filling
  • 3/4 cup lemon curd the star of the filling, bright and tangy
  • 1/4 cup powdered sugar sweetening the whipped cream
  • 1 tsp vanilla extract adds warmth and aroma
  • 1 cup fresh raspberries a burst of color and natural sweetness
  • to taste powdered sugar for dusting the finishing touch
  • optional extra lemon zest for topping for an extra zesty kick

Instructions

Make the Choux Pastry

  • Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  • In a saucepan, combine butter, water, granulated sugar, and salt. Bring to a rolling boil over medium heat.
  • Once boiling, add flour all at once and stir vigorously until the mixture forms a ball.
  • Remove from heat and let cool for about 5 minutes.
  • Gradually add eggs, one at a time, beating well after each addition until the dough is smooth and glossy.
  • Pipe or spoon 2-inch mounds onto the prepared baking sheet, leaving space between each puff.
  • Bake in the preheated oven for 25–30 minutes, or until golden brown.
  • Allow them to cool completely on a wire rack.

Prepare Lemon Cream Filling

  • In a mixing bowl, whip heavy cream with powdered sugar and vanilla extract until soft peaks form.
  • Gently fold in lemon curd to create a light, zesty cream.

Assemble the Cream Puffs

  • Slice each cooled puff in half horizontally.
  • Fill each bottom half with a dollop of lemon cream and add a few fresh raspberries.
  • Replace the top of each puff and finish with a dusting of powdered sugar.

Notes

For perfectly round puffs, use a piping bag with a round tip. Don’t rush the cooling period for the pastry.