These Light Choux Pastries with Lemon Cream are little bites of sunshine—golden puffs filled with a velvety lemon cream that’s light, tangy, and perfectly sweet.
They’re elegant enough for celebrations but simple enough to whip up anytime you want to impress. Crisp on the outside, creamy in the center, and full of bright citrus flavor, these pastries bring pure joy in every bite.
Table of Contents
Why You’ll Love This Lemon Cream Choux
This recipe captures everything great about choux pastry—light texture, creamy filling, and that signature melt-in-your-mouth experience.
- Airy pastry shells filled with tangy, refreshing lemon cream
- Perfect balance between sweetness and citrus
- Elegant enough for gatherings but easy to prepare
- Great for make-ahead desserts and parties
- Customizable with glazes, sprinkles, or fillings
- Impressive bakery-quality results from your own kitchen
I first made these one spring afternoon when my kids wanted something “fancy.” My mom used to sell lemon bars from her food truck, so I turned that idea into little puffs of sunshine. These pastries are a nod to those flavors—bright, simple, and full of heart.
Ingredients You’ll Need
These pastries come together with simple pantry staples and a touch of citrus magic.
Main Ingredients
- ½ cup graham cracker crumbs – adds crunch to the topping or base
- 2 tablespoons melted butter – binds the crumbs for texture
- 1 tablespoon sugar – for subtle sweetness
- ½ cup heavy whipping cream – whipped for airy lightness
- ½ cup lemon Greek yogurt (or lemon curd mixed with whipped cream) – tangy cream base
- 1 tablespoon powdered sugar – to sweeten the filling
- ½ teaspoon lemon extract – enhances the citrus aroma
- ¼ cup lemon curd – bright, creamy flavor
- 1 ½ cups white chocolate or yellow candy melts – for coating or decoration
- Yellow food coloring (optional if using white chocolate) – adds cheerful color
Optional Add-Ons or Substitutes
- Swap white chocolate for white glaze if preferred
- Use orange extract for a twist on flavor
- Add crushed freeze-dried raspberries for color and contrast
- Fill with vanilla cream for a softer flavor
- Top with powdered sugar or lemon zest curls for extra presentation
- Add crushed pistachios on top for a gourmet finish
Step-by-Step Instructions
The secret to perfect choux pastries? Light hands, hot oven, and patience. Let the steam puff them up naturally—then fill them with that dreamy lemon cream.
- Make the Graham Crumb Base (Optional)
Combine graham cracker crumbs, melted butter, and sugar. Press lightly onto a baking tray to form a thin layer. Bake at 350°F (175°C) for 5 minutes, then cool. (This adds crunch and depth.) - Prepare the Lemon Cream
In a chilled bowl, beat heavy whipping cream and powdered sugar until soft peaks form. Gently fold in lemon Greek yogurt, lemon curd, and lemon extract. Mix until smooth and creamy. Chill in the fridge while you prepare the puffs. - Fill the Pastry Shells
Once your choux shells are baked and cooled, use a piping bag to fill each one with the chilled lemon cream. (Pierce the bottom or slice in half for easier filling.) - Make the Coating
Melt white chocolate or candy melts in a microwave-safe bowl. Add yellow food coloring if desired. Dip the tops of the filled puffs or drizzle for a light sheen. - Assemble and Decorate
Sprinkle with crushed graham crumbs or lemon zest. Chill 20 minutes before serving to set the topping.
Quick Reminders:
- Always cool choux shells before filling.
- Don’t overwhip cream—soft peaks are perfect.
- Chill filling before piping for the best texture.
- Keep white chocolate smooth by melting gently.
Expert Tips for Success
Choux pastry is simple once you master timing and technique.
- Use room-temperature eggs for smoother batter.
- Pipe even-sized puffs for uniform baking.
- Bake until golden brown to avoid collapse.
- Let them cool in the oven with the door cracked open.
- Fill only when completely cool to keep them crisp.
- For more pastry magic, try my Blackberry Velvet Cake or Raspberry Pistachio Mousse Cakes. Both bring that same elegance in a different form.
Serving Suggestions
These lemon cream puffs shine at brunches, parties, or as bite-sized desserts.
- Serve on a tiered stand for a tea-party look
- Add fresh berries or edible flowers for color
- Dust with powdered sugar before serving
- Drizzle with melted white chocolate for shine
- Pair with French Chocolate Flan for a rich contrast
- Perfect alongside coffee or herbal tea
They’re light, bright, and irresistibly elegant—ideal for spring gatherings or afternoon treats.
Storing and Reheating
These pastries keep beautifully when handled with care.
How to Store It
- Store filled puffs in an airtight container in the fridge for up to 3 days
- Keep unfilled choux shells at room temperature for up to 2 days
- Avoid freezing filled puffs; the cream can separate
- Refresh shells in the oven for 5 minutes before filling
- Keep chocolate topping chilled for a neat finish
How to Reheat It
- Reheat unfilled puffs in a 325°F oven for 5 minutes to crisp up
- Never microwave filled pastries—it ruins the cream texture
- Chill before serving for a fresh, creamy bite
These pastries keep their light texture and bright flavor even after a couple of days.
Nutrition Information
- Serving Size: 1 cream puff
- Calories: 210 kcal
- Sugar: 17 g
- Sodium: 60 mg
- Fat: 14 g
- Saturated Fat: 9 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 0 g
- Protein: 2 g
- Cholesterol: 25 mg
Frequently Asked Questions
Can I make the choux pastry ahead of time?
Yes, bake the shells a day in advance and store them in an airtight container until ready to fill.
Can I use lemon curd only instead of yogurt?
Definitely! Lemon curd gives a richer flavor and silkier texture.
Can I freeze these pastries?
You can freeze the empty shells, but not the filled ones. The cream doesn’t thaw well.
Final Thoughts
Light Choux Pastries with Lemon Cream are a sunshine-filled dessert—airy, elegant, and perfectly tangy. Whether for celebrations or a weekend indulgence, these little bites capture everything joyful about baking: texture, balance, and love in every layer.
- Whip, chill, and fill with patience
- Let the citrus flavor shine through
- Always serve with a smile—it makes everything taste better
Light Choux Pastries with Lemon Cream
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Mix graham cracker crumbs, melted butter, and sugar. Press onto a baking tray and bake for 5 minutes. Let cool completely.
- In a chilled bowl, beat heavy whipping cream and powdered sugar until soft peaks form. Fold in lemon Greek yogurt, lemon curd, and lemon extract. Chill until ready to use.
- Once choux pastry shells are baked and cooled, fill each with lemon cream using a piping bag. Pierce from the bottom or slice open to fill.
- Melt white chocolate or candy melts. Add yellow food coloring if desired. Dip or drizzle over the tops of filled puffs.
- Sprinkle with crushed graham crumbs or lemon zest. Chill for 20 minutes to set topping before serving.
Nutrition
Notes
- Graham base bake ~5 min, lemon cream whip ~5 min, assembly ~10 min. Cook time assumes graham prep only; pastry bake not provided in source.
