Lemon Meringue Cream Puffs

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.

Cream Puffs filled with a lemon curd and topped with toasted meringue

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.

Cream Puffs filled with a lemon curd and topped with toasted meringue

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

4 eggs

Lemon Curd

3 egg yolks

¾  c sugar

¼ c water

2 tbsp limoncello liqueur

Zest from lemon

2 tbsp butter, cut into cubes

Whipped Cream

1 1/2 c heavy cream (35%)

2 tbsp powdered sugar


3 egg whites

1 c sugar

Lemon Meringue Cream Puffs - Filled with Lemon Whipped Cream and Lemon Curd


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.

Lemon Meringue Cream Puffs - cream puffs filled with a lemon curd and topped with toasted meringue

Chocolate Chip Banana Bread

A classic, simple and moist chocolate chip banana bread.

Makes the perfect breakfast or snack.

A classic, simple and moist chocolate chip banana bread

I have tried many different banana bread recipes over the years. Various versions from a healthy oatmeal version to a Nutella filled one and a bunch of others in between. However, I keep coming back to this recipe. It is one I have been making for a as long as I can remember. It is adapted from an old newspaper clipping that still lives in my mom’s recipe binder. When I was younger my mom and I used to make the original version together - until one day I accidentally read the ingredients wrong and this new and improved version was born. The bread is incredibly moist and has just the right amount of sweetness. It bakes up beautifully as both a loaf or muffins and I have included the bake time for both below. The recipe is incredibly versatile, freezes well and doubles perfectly! I hope you enjoy it as much as I do!

Classic, Simple and Moist Chocolate Chip Banana Bread

Banana Muffins or Banana Bread?

I have made this recipe multiple times as muffins and as banana bread. Both are equally delicious and moist. Muffins are the perfect grab and go snack. I have included the directions and bake time below for both muffins and banana bread - so you can make whatever version works best for you!

How to Freeze Banana Bread

This recipe for banana bread freezes well. The banana bread will keep in the freezer for 2-3 months. For the muffins, I recommend freezing in a zip lock bag. You can grab muffins as needed and let them defrost before enjoying.

For the loaves - I recommend wrapping them first in plastic wrap, followed by tin foil. Allow them to defrost completely before cutting and enjoy as usual.

Chocolate Chip Banana Bread

Yield: 24 muffins or two 8 inch loaves
Time: Prep 20 minutes, Bake 24 minutes (muffins) or 45-60 minutes (loaf)


2 cups all purpose flour

1/2 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1/2 cup butter, at room temperature

1/2 cup granulated sugar

1/2 cup brown sugar, packed

3 large ripe bananas

2 eggs, at room temperature

1 tsp vanilla extract

1/2 sour cream or plain greek yogurt

1/2 - 1 cup semi sweet chocolate chips


Preheat oven to 350F. Line muffin tin with paper liners or grease and flour two 8 inch loaf pan.

In a large bowl, combine: flour, baking powder, baking soda and salt. In the bowl of a stand mixer, fitted with a paddle attachment, cream together butter and sugars until light and fluffy (approx. 3 mins). Beat in bananas. Beat in eggs one at a time, scraping down sides of bowl in between each addition. Beat in vanilla. Add flour mixture to banana mixture, until just combined - do not over mix. Stir in sour cream until just combined. Stir in chocolate chips.

For muffins: Spoon batter into muffin liners, filling each 2/3rds of the way full. Bake for 24 mins or until tooth pick inserted into centre comes out clean. Transfer to wire rack to cool completely.

For loaves: Evenly divide the batter between the two loaf pans. Bake for 45-60 minutes or until tooth pick inserted into centre comes out clean. If after 45-50 minutes the top is brown but the middle is still undercooked, cover with tin foil and bake for an additional 5-10 minutes or until toothpick inserted into the centre comes out clean. Transfer to wire rack to cool completely.

Moist Chocolate Chip Banana Bread

Strawberry Champagne Cake

This bubbly, bright and beautiful cake is sure to delight any (champagne) lover. This layered cake highlights the classic pairing of strawberries and champagne.

Strawberry Champagne Cake

This cake is so me! I love all things pink and who can’t resist a glass of bubbly?? I love everything from the pink frosting to the chocolate covered strawberries and sprinkle medley. This cake is perfect for Valentine’s Day! It would also make for the perfect centrepiece for a Galentine’s Day Brunch. The fresh strawberries paired with the effervescent Champagne make for one delicious cake.

The champagne and strawberries pair so well together… it’s no wonder they are a classic pairing! While this cake has a few different components - they all come together fairly quick! If you would like to make a few things in advanced the cake layers can be made in advanced and frozen. Just fill and frost as usual from frozen. The layers will thaw out beautifully. The strawberry champagne filling can also be made a day in advanced and kept in an airtight container in the fridge.

The champagne syrup really helps to infuse the cake with champagne flavour. It adds the perfect amount of sweetness and flavour to the cakes, while helping to keep the cake layers nice and moist. It is best to infuse this into the cake while the syrup is still hot. The filling is bright and fresh. The strawberry really shines through. The cake itself is moist and has a wonderful crumb. It shockingly (for me anyways) doesn’t have any butter but is an oil based cake. I love the flavour of it paired with the strawberry champagne filling.

I have a love for tall cakes and this one does not disappoint. It has great height which is perfect for a chocolate ganache drip. I like to use a spoon to add the drips where I want them down the sides of the cake and then go back and fill in the top using an off set spatula. I used a small (375ml) bottle of champagne for this cake. It was the perfect size. I had enough bubbly for the syrup and the filling (and a glass to sip).

Girl in long white tutu and red heels holding a strawberry champagne cake.

Strawberry Champagne Cake

Makes: one 6 inch cake


For the Cake

3 ½ c flour

½ tsp salt

1 tbsp baking powder

4 eggs

2 c sugar

1 c canola oil   

1 c milk

1 tsp vanilla

Champagne Syrup

½ c champagne

2 tbsp sugar

Strawberry Champagne Filling

1 ½  c strawberries, diced

½ c champagne

½ c water

½ c sugar

1 tbsp cornstarch

Vanilla Buttercream

1 cup unsalted butter, at room temperature

3 cups icing sugar

2 teaspoons clear vanilla extract

1-3 tbsp heavy cream (optional)

Red Gel Food Colouring

Chocolate Covered Strawberries

4-6 Strawberries

½ c white chocolate chips, melted

sprinkles (optional)

White Chocolate Glaze

½ c white chocolate chips

¼ c heavy cream


For the cake: Pre-heat oven to 350F. Grease and flour three 6 inch cake pans, set aside. In a medium bowl, whisk together flour, salt and baking powder. Set aside.

In a bowl of a stand mixer, fitted with a paddle attachment, over medium speed beat together eggs and sugar. The mixture should lighten in colour and increase in volume. Continue mixing until very light in colour and almost tripled in volume (about 5 minutes). With the mixer on low-medium speed, continuously add the oil, mix until just combined.  

Alternate adding the flour mixture and the milk and vanilla, starting and ending with the flour mixture. Mix until just combined, do not over mix. Evenly pour batter between the three prepared pans. Bake for 45-55 minutes or until a toothpick inserted into the centre comes out clean. Allow cakes to cool in the pan for 5-10 minutes before inverting onto a cooling rack to cool completely.

For the Champagne Syrup: In a small saucepan, over medium heat combine champagne and sugar. Stir until sugar dissolves. Bring to a boil and let reduce by half.

For the Strawberry Champagne Filling: In a small saucepan, over medium heat, combine strawberries, champagne, water and sugar. Stir occasionally. Bring to a boil and let it simmer for 5-10 minutes or until the liquid has reduced by half. Using an immersion blender, puree mixture until smooth. Bring mixture back to a boil and whisk in corn starch. Allow filling to cool completely before use.

For the Buttercream: In a stand mixer fitted with a paddle attachment beat butter on medium-high speed until light and fluffy. Beat in icing sugar, one cup at a time, until well combined. Beat in vanilla & gel food colouring. Optional - beat in heavy cream 1 tbsp at a time until desired consistency is reached.

For the Chocolate Covered Strawberries: Line a baking sheet with parchment paper. Dip strawberries in white chocolate and place on parchment paper. Top with sprinkles if using. Let chocolate set completely before using.

For the Chocolate Ganache: Heat heavy cream until almost boiling (about 30 seconds to a minute in the microwave). Pour over chocolate chips and stir until smooth.

To Assemble: Fill a piping bag fitted with a round tip with buttercream. Place one layer of cake on your cake board or serving dish. Brush cake layer with hot champagne syrup. Pipe a ring or dam of frosting around cake layer. Fill with strawberry champagne filling. Top with cake layer and continue to fill and stack cake. Once the last cake layer is placed, chill cake in fridge for 10-15 minutes to allow cake to set. Apply a crumb coat of frosting and allow cake to chill for another 10-15 minutes. Frost cake as desired. Top cake with white chocolate ganache and chocolate covered strawberries.

Strawberry Champagne Cake