The Art of Ultimate Lemon Meringue Cream Puff Perfection

Perfect Choux Pastry Technique

Master the art of creating light, airy choux that rises beautifully and forms hollow centers.

Lemon Cream Filling Excellence

Learn the skill of folding lemon curd into whipped cream for perfect balance.

Italian Meringue Mastery

Perfect the technique of creating stable, glossy meringue with hot sugar syrup.

Torch Caramelization Art

Master the delicate process of caramelizing meringue without burning.

Assembly and Presentation

Learn optimal techniques for filling, topping, and presenting stunning cream puffs.

Gourmet Pastry Mastery Secrets for Perfect Lemon Cream Puff Creation

Egg Temperature: Room temperature eggs incorporate better into choux pastry for optimal rise.

Dough Consistency: Perfect choux should fall slowly from spatula in thick ribbon when ready.

Oven Door: Never open oven during first 15 minutes or puffs will collapse.

Meringue Safety: Heat sugar syrup to exactly 240°F for safe, stable Italian meringue.

Filling Timing: Fill puffs close to serving time to maintain crisp texture.

Torch Technique: Keep torch moving constantly to prevent burning meringue spots.

Lemon Meringue Cream Puffs with Luscious Citrus Filling and Torched Meringue Topping

Name: Lemon Meringue Cream Puffs with Luscious Citrus Filling and Torched Meringue Topping
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 12 cream puffs
Cuisine: French
Ingredients: For the Choux Pastry:; 1 cup water; 1/2 cup unsalted butter; 1/4 teaspoon salt; 1 tablespoon sugar; 1 cup all-purpose flour; 4 large eggs; For the Lemon Cream Filling:; 1 cup lemon curd (homemade or quality store-bought); 2 cups heavy whipping cream; 1/4 cup powdered sugar; 1 teaspoon vanilla extract; 2 tablespoons fresh lemon zest; For the Italian Meringue:; 4 egg whites, room temperature; 1 cup granulated sugar; 1/4 cup water; 1/4 teaspoon cream of tartar; 1 teaspoon vanilla extract; For the Lemon Curd (if making from scratch):; 4 large egg yolks; 1/2 cup fresh lemon juice; 1/2 cup granulated sugar; 1/3 cup unsalted butter, cubed; 2 tablespoons lemon zest; For Assembly:; Powdered sugar for dusting; Fresh lemon zest for garnish; Edible gold leaf (optional); For Special Equipment:

The ultimate lemon cream puff featuring delicate choux pastry, silky lemon cream filling, and beautifully torched Italian meringue peaks. This gourmet dessert masterpiece combines the buttery lightness of homemade cream puffs with the bright, tangy richness of premium lemon curd and cream, topped with cloud-like meringue that's perfectly caramelized, creating an unforgettable pastry experience that elevates the classic cream puff to extraordinary heights perfect for special occasions, afternoon tea, or any time you crave the perfect balance of sweet and citrus flavors.

Prep Time

30 Minutes

Cook Time

35 Minutes

Total Time

65 Minutes

Chef

RUY

Ingredients

Custard Cream

For the Choux Pastry:

1 cup water

1/2 cup unsalted butter

1/4 teaspoon salt

1 tablespoon sugar

1 cup all-purpose flour

4 large eggs

For the Lemon Cream Filling:

1 cup lemon curd (homemade or quality store-bought)

2 cups heavy whipping cream

1/4 cup powdered sugar

1 teaspoon vanilla extract

2 tablespoons fresh lemon zest

For the Italian Meringue:

4 egg whites, room temperature

1 cup granulated sugar

1/4 cup water

1/4 teaspoon cream of tartar

1 teaspoon vanilla extract

For the Lemon Curd (if making from scratch):

4 large egg yolks

1/2 cup fresh lemon juice

1/2 cup granulated sugar

1/3 cup unsalted butter, cubed

2 tablespoons lemon zest

For Assembly:

Powdered sugar for dusting

Fresh lemon zest for garnish

Edible gold leaf (optional)

For Special Equipment:

Piping bags with round tips

Kitchen torch for meringue

Stand mixer or hand mixer

Candy thermometer

Baking sheets with parchment

Wire cooling rack

Instructions

Preheat oven to 425°F and line baking sheets with parchment paper.

Combine water, butter, salt, and sugar in saucepan over medium heat.

Bring mixture to full rolling boil, ensuring butter is completely melted.

Remove from heat and add flour all at once, stirring vigorously.

Return pan to medium heat and cook, stirring constantly, for 2 minutes.

Transfer dough to mixing bowl and let cool for 5 minutes.

Add eggs one at a time, beating well after each addition.

Continue beating until dough is smooth, glossy, and forms soft peaks.

Transfer dough to piping bag fitted with large round tip.

Pipe 2-inch mounds onto prepared baking sheets, spacing 2 inches apart.

Bake at 425°F for 15 minutes, then reduce heat to 375°F.

Continue baking for 20 minutes until golden and puffed.

Turn off oven, crack door, and let puffs dry for 10 minutes.

Remove puffs to wire rack and cool completely before filling.

Whip heavy cream with powdered sugar and vanilla to stiff peaks.

Gently fold lemon curd and lemon zest into whipped cream.

Cut cooled puffs horizontally and pipe generous lemon cream filling.

For meringue, heat sugar and water to 240°F (soft ball stage).

Meanwhile, beat egg whites with cream of tartar to soft peaks.

Slowly drizzle hot sugar syrup into egg whites while beating continuously.

Continue beating until meringue is glossy, stiff, and cooled.

Pipe meringue decoratively on top of filled cream puffs.

Use kitchen torch to carefully caramelize meringue to golden brown.

Dust with powdered sugar and garnish with fresh lemon zest.

Serve immediately or refrigerate for up to 2 hours before serving.

Lemon Meringue Cream Puffs with Luscious Citrus Filling and Torched Meringue Topping

RUY

Essential Ingredients Selection

Creating Your Masterpiece

The Art of Ultimate Lemon Meringue Cream Puff Perfection

Lemon Meringue Cream Puffs with Luscious Citrus Filling and Torched Meringue Topping

Ingredients

Instructions