Meyer Lemon Cream Puffs

Meyer Lemon Cream Puffs



Meyer Lemon Curd

  • 1 1/2 tsp Meyer lemon zest
  • 6 Tbsp Meyer lemon juice
  • 6 Tbsp sugar
  • 2 large eggs, at room temperature
  • 1/4 cup unsalted butter, cut into small pieces

Pâte à Choux

  • 1/2 cup water
  • 1/2 cup whole milk
  • 1/2 cup unsalted butter, cubed
  • 2 tsp sugar
  • 1/2 tsp salt
  • 1 cup flour
  • 4 large eggs, at room temperature

Vanilla Whipped Cream

  • 1 cup cold heavy cream
  • 3 Tbsp powdered sugar
  • 1 tsp vanilla extract


  1. For the curd, whisk together Meyer lemon zest, juice, sugar, and eggs in a heavy saucepan. Cook over moderately low heat, whisking constantly, until slightly thickened. Add butter a few pieces at a time, whisking constantly until melted, before adding more butter. Continue until curd is smooth and thickened, and coats the back of a spoon (about 5 minutes total).
  2. Strain curd through a fine mesh sieve into a bowl. Press a piece of plastic directly on the surface, and chill until cold – at least one hour.
  3. For the pâte à choux, position a rack in the middle of the oven and preheat oven to 425°F. Line two baking sheets with parchment paper.
  4. Combine water, milk, butter, sugar, and salt in a heavy saucepan. Bring to a rolling boil over medium-high heat. Remove from heat and add flour all at once, quickly stirring in with a wooden spoon. Return pan to medium heat and stir constantly for 4 minutes, cooking until mixture pulls away from the pan and a film forms on the bottom of the pan.
  5. Transfer mixture to a large mixer bowl and beat on low speed for 3 minutes, until slightly cooled. Add eggs one at a time and beat on medium speed until fully incorporated. The pâte à choux is ready when the batter is smooth and shiny, and a string forms when you touch the dough with your finger.
  6. Transfer dough to a large pastry bag fitted with a 1/2-inch round tip. Pipe 2-inch rounds, spaced 1-inch apart on prepared baking sheets. As you pipe, pull the piping bag slightly to the side to avoid forming peaks. Smooth down tops with a damp finger.
  7. Place one baking sheet in the oven and bake cream puffs for 15 minutes. Without opening the oven door, lower oven temperature to 375°F and continue baking for another 10 minutes, until golden and airy. Remove baking sheet from oven and transfer to a wire rack to cool completely. Repeat baking process with remaining baking sheet.
  8. For the vanilla whipped cream, pour heavy cream into a chilled mixer bowl fitted with wire whip attachment. Add powdered sugar and whip on medium speed until cream begins to thicken. Add vanilla and whip the cream on medium-high speed until medium peaks form.
  9. To assemble the cream puffs, split open one side with a serrated knife. Fill with a dollop of whipped cream and spoonful of Meyer lemon curd. Dust cream puffs lightly with powdered sugar and serve.


Pâte à Choux adapted from Martha Stewart

Keywords: Meyer Lemon, Cream Puffs

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