Introduction

Lemon cream puffs are a delightful combination of flaky puff pastry filled with luscious mascarpone frosting and tangy lemon curd. Finished with fresh berries and a dusting of powdered sugar, they make a perfect treat for any occasion.

Lemon Cream Puffs with Lemon Filling and Mascarpone Frosting Recipe - Recipe Image

Ingredients

1 puff pastry sheet
1 egg
2 tbsp milk
1/3 cup coarse sugar (66 grams)
3/4 cup cold whipping cream (177 ml)
2/3 cup powdered sugar (82 grams)
1 tsp vanilla
3/4 cup mascarpone cheese (169 grams)
1 tbsp lemon zest (optional)
3 tbsp lemon zest
1/4 cup lemon juice (60 ml)
1/3 cup granulated sugar (66 grams)
3 tbsp unsalted butter, room temperature (42 grams)
2 large eggs
1/8 tsp salt
1 cup mixed berries
Powdered sugar for dusting

Instructions

Step 1: Thaw the puff pastry by leaving it on the counter for 30 to 40 minutes or use the microwave method: wrap in paper towels and microwave for 15 seconds on each side until soft and easy to open.
Step 2: Cut the pastry into 6 rectangles about 4.5×3.5 inches. Place them on a baking sheet lined with parchment or silicone.
Step 3: Score the top of each rectangle lightly with a knife without cutting all the way through.
Step 4: Whisk the egg and milk together. Brush the mixture on the puff pastry tops and sprinkle with coarse sugar.
Step 5: Bake at 400°F (200°C) for 12 to 15 minutes until puffed and golden. Adjust to 375°F (190°C) for hotter or convection ovens. Let cool before filling.
Step 6: Whip the cold heavy cream with powdered sugar until soft peaks form. Add lemon zest if using.
Step 7: Add mascarpone cheese and vanilla to the whipped cream, then whip until smooth to make the mascarpone frosting.
Step 8: In a mixer bowl, beat butter with sugar and lemon zest until light and fluffy. Add eggs one at a time, fully incorporating each before adding the next.
Step 9: Add salt and lemon juice, mix on low. It may look curdled; this is normal.
Step 10: Transfer the mixture to a heavy-bottomed saucepan and cook over medium-low heat, stirring constantly until thickened and creamy, but not boiling. Remove at 170°F (77°C) or when thickened.
Step 11: Pour lemon curd into a heatproof bowl and refrigerate until cool.
Step 12: To assemble, cut along the scored lines and gently press down the center of each puff. Pipe or spoon mascarpone frosting inside, then add lemon curd on top.
Step 13: Top each puff with mixed berries and dust with powdered sugar before serving.

Tips & Variations

For extra zest, add lemon zest to the mascarpone frosting for a bright citrus flavor.
If lemon curd is too tart, balance with a little more powdered sugar in the mascarpone frosting.
Use fresh or frozen berries depending on the season for best flavor and texture.

Storage

Store assembled pastries in the fridge for up to 2 days. They are best served immediately to enjoy the crisp puff pastry. If refrigerated, allow them to come to room temperature before serving to soften the dough slightly without becoming soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the lemon curd ahead of time?

Yes, lemon curd can be made up to a week in advance and stored in an airtight container in the refrigerator. It also freezes well for up to 3 months.

Can I use store-bought lemon curd instead of homemade?

Absolutely. Store-bought lemon curd works well if you’re short on time, though homemade will give a fresher, brighter flavor.

Lemon Cream Puffs with Lemon Filling and Mascarpone Frosting Recipe

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4.8 from 120 reviews

These Lemon Cream Puffs are a delightful dessert combining light, flaky puff pastry with creamy mascarpone frosting and tangy homemade lemon curd. Finished with fresh mixed berries and a dusting of powdered sugar, they offer a perfect balance of sweetness and citrus freshness, ideal for spring or summer gatherings.

Author: Sophie
Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes
Yield: 6 cream puffs 1x
Category: Dessert
Method: Baking
Cuisine: French-inspired

Ingredients

Scale

Puff Pastry

1 puff pastry sheet
1 egg
2 tbsp milk
1/3 cup coarse sugar (66 grams)

Mascarpone Frosting

3/4 cup cold whipping cream (177 ml)
2/3 cup powdered sugar (82 grams)
1 tsp vanilla extract
3/4 cup mascarpone cheese (169 grams)
1 tbsp lemon zest (optional)

Lemon Curd

3 tbsp lemon zest
1/4 cup lemon juice (60 ml)
1/3 cup granulated sugar (66 grams)
3 tbsp unsalted butter, room temperature (42 grams)
2 large eggs
1/8 tsp salt

To Assemble

1 cup mixed berries
Powdered sugar for dusting

Instructions

Thaw Puff Pastry: Remove the puff pastry from its packaging and thaw at room temperature for 30 to 40 minutes, or microwave wrapped in paper towels for 15 seconds on each side until soft and pliable.
Prepare Pastry Rectangles: Cut the thawed puff pastry into 6 rectangles approximately 4.5 x 3.5 inches. Place them on a parchment-lined baking sheet. Score the top of each rectangle lightly with a knife, ensuring not to cut all the way through.
Brush and Sugar: Whisk together the egg and milk to make an egg wash. Brush this mixture over the pastry rectangles and sprinkle coarse sugar evenly on top for a crunchy, sweet finish.
Bake Pastry: Bake the puff pastry at 400°F (200°C) for 12 to 15 minutes until puffed up and golden brown. Adjust to 375°F (190°C) if your oven runs hot or uses convection. Let cool completely before filling.
Make Mascarpone Frosting: In a chilled bowl, whip the cold heavy cream with powdered sugar until soft peaks form. Add the optional lemon zest, mascarpone cheese, and vanilla extract, then whip until smooth and fluffy.
Prepare Lemon Curd: Beat the unsalted butter, sugar, and lemon zest in a mixer until light and fluffy. Add eggs one at a time, mixing each fully before adding the next. Then mix in salt and lemon juice on low speed.
Cook Lemon Curd: Transfer the mixture to a heavy-bottomed saucepan and cook over medium-low heat, stirring constantly to prevent curdling or boiling. Cook until thickened and creamy, reaching about 170°F (77°C). Remove from heat and cool in the fridge.
Assemble Cream Puffs: Using a knife, cut around the scored lines on the cooled pastry and gently press down the center to create a cavity. Pipe or spoon mascarpone frosting into each puff, add a spoonful of lemon curd on top, then crown with mixed berries. Dust with powdered sugar to finish.
Storage: Store assembled pastries in the refrigerator for up to 2 days. For best texture, allow to come to room temperature before serving to avoid hardness from chilling.

Notes

Thaw puff pastry properly to ensure easy handling and optimal puffiness when baked.
Do not let the lemon curd boil to prevent curdling; constant stirring is essential.
Mixed berries can be substituted with any fresh fruit of your choice.
The mascarpone frosting can be prepared in advance and kept chilled until assembly.
These cream puffs are best served fresh but can be refrigerated; allow them to come to room temperature before eating for best texture.
Lemon curd can be stored in an airtight container in the fridge up to one week or frozen for up to 3 months.

Keywords: lemon cream puffs, lemon curd, mascarpone frosting, puff pastry dessert, mixed berries, citrus dessert