Mini Lemon Cream Puffs

Light, airy cream puffs filled with lemon curd, whipped cream, and fresh blueberries – lemon cream puffs are an easy to make elegant treat!

These Mini Lemon Cream Puffs are the perfect blend of light, airy pastry and a tangy lemon filling, finished with rich whipped cream.

Whether you’re hosting a special gathering or just treating yourself, these delightful little desserts are sure to impress.

The combination of zesty lemon and sweet blueberries creates a refreshing burst of flavour in every bite, making them an irresistible treat that everyone will love. Plus, they’re easier to make than you might think, with simple steps that lead to a truly elegant result.

Equipment Needed for Cream Puffs

• Mixing bowls
• Wooden spoon
• Measuring cup
• Cookie sheet
• Parchment paper or silpat
• Measuring spoons
• Stand mixer with a whisk and paddle attachment.

Ingredients & Substitutions

Butter – It is best to use unsalted butter, but if you only have salted on hand, simply omit the additional salt.

Sugar – Just use plain old granulated sugar.

Salt – Helps to balance all the flavours and make em shine.

Flour – Spoon and level the flour when measuring it, otherwise you’ll wind up with dense bread. Be sure to take the extra step of sifting your flour.

Eggs – Make sure your eggs are at room temperature before starting.

Water – Use lukewarm water.

Cream Cheese – Use full fat, brick cream cheese softened to room temperature.

Powdered Sugar – Also known as icing sugar or confectioners sugar.

Vanilla Extract – Use pure vanilla extract for the best flavour, but artificial is just fine too.

Lemons – Fresh lemons are best here as you need both zest and juice but you could use bottled lemon juice as a last resort.

Whipping Cream – Cream for whipping, it needs to be nice and cold.

Looking for More Dessert Recipes?

Check out more of my favourite desserts!

Treat yourself to these quick and easy Blueberry Donuts! Made with almond flour and fresh blueberries, they’re a sweet, homemade delight.

Indulge in the rich, velvety texture of Whipped Cream Pound Cake. Dense and buttery with a moist crumb, it’s perfect for any occasion!

Indulge in luscious Blueberry Cream Cheese Bars: a buttery cake mix base topped with sweetened cream cheese and blueberry pie filling.

How to Make Mini Lemon Cream Puffs

Yields: 2 dozen | Prep time: 30 minutes | Cook time: 35 minutes

Ingredients:

• ½ cup Butter, cubed
• 1 teaspoon Sugar
• ¼ teaspoon salt
• 1 cup water
• 1 cup All-purpose white flour
• 5 large Eggs

For Lemon Filling:

• 3 large Eggs
• 1 cup Granulated Sugar
• 1 tablespoon Lemon zest
• ⅓ cup Lemon juice
• ¼ cup Butter
• 1 cup Fresh blueberries

For Whipped Cream Filling:

• 8 oz Cream cheese, softened
• 1 cup Powdered sugar
• ½ teaspoon Vanilla extract
• 2 cups Heavy whipping cream, cold

Directions:

Making and Assembling Cream Puffs

Preheat oven to 400° Fahrenheit. Line baking sheets with parchment paper or use a silpat.

Combine butter, sugar and water in a medium saucepan over medium heat. (Image 1) Bring mixture to a boil, then quickly stir in the flour, stirring continuously with a wooden spoon. Continue to heat and stir until mixture appears dry on the bottom of the pan. There should be a light film formed on the bottom of the pan. (Image 2)

Remove from the heat and transfer to a large bowl. Stir in 4 eggs, one at a time, Stir vigorously between egg additions (alternatively, you can use a stand mixer with the paddle attachment). Dough will be stiff and thick.

After thoroughly mixing, transfer mixture to a piping bag with a large plain tip attached. Pipe dough in approx. 2-inch circles. (Image 3) There is a silpat with circles marked that makes this process more accurate. Mix 1 teaspoon water into remaining egg and brush egg wash on top of each puff.

Bake for 15 min. then lower oven temperature to 350° and continue to bake for about 20 min. until nicely browned. Turn oven off and leave the oven door slightly ajar with puffs still in oven. You can insert a wooden spoon between the door and oven to help with this. Allow puffs to sit in oven until oven is just slightly warm. Remove to a cooling rack and cool completely.

Slice each puff in half and remove any excess dough from center.

How to Make Lemon Filling

In a medium saucepan, over a med-low heat, stir together eggs, sugar, lemon juice and zest, using a wooden spoon until the mix is creamy and smooth. (Image 4)

Turn heat to low and continue stirring until mixture thickens and coats the back of the spoon.

Add butter and stir well.

Remove from heat and allow to cool.

How to Make Whipped Cream Filling

Beat cream cheese, powdered sugar, and vanilla until smooth and thick. Use a hand mixer or a stand mixer with the whisk attachment.

Slowly add the heavy cream while mixing on a medium setting. Continue whipping until the filling forms stiff peaks. It will resemble whipped cream but be thicker. (Image 5)

Fill a piping bag (with a large plain tip attached) with the lemon filling. Pipe the bottom of the puff full. Fill another piping bag (using a large plain tip or a large open star tip) with the whipped filling and pipe on top of the lemon filling. (Image 6) Be sure to pipe nice and full. Place 4-5 blueberries on top of cream filling. Place top of puff on top of the filling.