A fun twist on lemon meringue - these delicious cream puffs are filled with a bright and light lemon curd filling and topped with a golden meringue crown.
I am so excited to share this new recipe with you guys! It’s been a while since I’ve had the opportunity to get in the kitchen and test new recipes for the blog! I have been wanting to make Lemon Meringue Cream Puffs for a while now. I could just picture how beautiful the cream puffs would look with the toasted meringue on top. Plus I love using my kitchen torch!
The combination of the tart lemon curd with the sweet meringue is delicious. I made my lemon curd with limoncello liqueur but you can always sub it out for lemon juice (you can follow this recipe here). I made these for a dinner party my friend was hosting. Each course was paired with a different cocktail. So instead of pairing my dessert with a drink - I choose to make a boozy dessert! They were a huge hit with everyone at the party! I love a dessert that is simple and easy to eat.
Pate a Choux
I have been loving making pate a choux - ever since I first made these chocolate cream puffs! The Pate a Choux pastry is cooked first on the stove then in the oven. Technically you just need water, butter, flour and eggs to make choux - but I like to add a bit of sugar and salt to my recipe. I’ve also seen it made with milk - but I have yet to try a recipe with milk and have stuck to the traditional water only dough. The pastry rises due to the steam trapped in the pastry. The puffs are airy and light with a golden brown crust. You want your choux to be light and airy on the inside and crisp on the outside.
Whipped Lemon Curd Cream Filling
I filled these lemon meringue cream puffs with two fillings. One is a lemon whipped cream and the other is lemon curd. I used the lemon curd to flavour my whipped cream. It is a lighter filling - which is pipped into the cream puff first. The lemon curd is then pipped into the cream puff creating a more intensely flavoured centre.
Lemon Meringue Cream Puffs
Pate a Choux
1 c water
1/2 c butter, cut into cubes
1/2 tsp salt
1 tbsp sugar
1 c flour
3 egg yolks
¾ c sugar
¼ c water
2 tbsp limoncello liqueur
Zest from lemon
2 tbsp butter, cut into cubes
1 1/2 c heavy cream (35%)
2 tbsp powdered sugar
3 egg whites
1 c sugar
Pre-heat oven to 425F. Line baking sheet with parchment paper, set aside
In a medium saucepan, over medium heat, combine the water, butter, salt & sugar. Simmer until the butter has melted and the mixture comes to a light boil. Take the mixture off the heat and stir in the flour with a wooden spoon. Place the mixture back on the heat and continue to stir until the mixture starts to come off the sides of the pan and a ball forms.
Remove from heat and allow the mixture to cool for 4-5 minutes. Stir in eggs one at a time. The mixture will break or come apart with each addition but should come back together before you add the additional egg. Your pastry should be shinny and of a smooth consistency.
Transfer to a piping bag fitted with a large round tip (I used a coupler) and pipe about 2 inches apart onto baking sheet. Use a small amount of water to smooth out peak on each dough mound.
Bake for 10 minutes for at 425F, then drop oven temperature to 375F and bake for 15-20 minutes or until golden brown. Allow shells to cool completely before filling.
To make the Lemond Curd - In a saucepan combine egg yolks, sugar, water, limoncello and zest. Simmer over medium heat, stir constantly until mixture starts to thicken and boil. Allow mixture to boil for 2-3 minutes then stir in butter. Boil for an additional 1-2 minutes then remove from heat. Allow to cool completely.
To make the lemon whipped cream - In the bowl of stand mixer, fitted with a whisk attachment, whisk together heavy cream and powdered sugar. Whisk over high speed until medium to stiff peaks form - about 1 to 2 minutes. Do not over whip. Fold half of the lemon curd into the whipped cream.
To make the frosting - Over a double boiler heat together the egg white and sugar for 5 -7 minutes, whisking constantly. Transfer mixture to a clean kitchenaid mixer fitted with a whisk attachment. Whisk on high for 5 - 7 minutes or until stiff glossy peaks form.
To Assemble - Fill a pipping bag fitted with a round tip (Wilton 12 or a coupler works well) with the lemon whipped cream. Poke your pipping tip into the bottom of a cooled cream puff shell. Pipe the lemon whipped cream filling into the cream puff until about 2/3rds full. Fill a second pipping bag fitted with a round tip with the remaining lemon curd. Pipe the lemon curd into the bottom of the cream puffs layering it at the bottom of the lemon whipped cream. Fill a piping bag fitted with a large star tip with the meringue. Pipe meringue onto the tops of the cream puffs. Using a kitchen torch brown meringue.