Introduction

Lemon cream puffs with lemon fillings are a delightful treat combining light, flaky puff pastry with tangy lemon curd and creamy mascarpone frosting. Fresh berries add a burst of color and flavor, making this dessert perfect for spring or summer gatherings.

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

Ingredients

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, 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

Step 1: Thaw the puff pastry by leaving it on the counter for 30 to 40 minutes or soften it in the microwave. To microwave, remove all packaging, wrap in paper towels, microwave for 15 seconds, flip, then microwave another 15 seconds. If still stiff, microwave for a few more seconds.
Step 2: Cut the pastry into six rectangles about 4.5 by 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, being careful not to cut all the way through. This allows the top to be pushed down later for filling.
Step 4: Whisk together the egg and milk. Brush this mixture on top of the pastry rectangles and sprinkle with coarse sugar.
Step 5: Bake at 400°F (200°C) for 12 to 15 minutes until puffed and golden. If your oven runs hot or uses convection, reduce to 375°F (190°C) and watch closely. Let cool before filling.
Step 6: For mascarpone frosting, whip the cold heavy cream and powdered sugar until soft peaks form. Add lemon zest if using, mascarpone cheese, and vanilla. Whip again until smooth.
Step 7: To make lemon curd, beat butter with sugar and lemon zest until light and fluffy. Add eggs one at a time, incorporating fully before adding the next. Stir in salt and lemon juice on low speed; the mixture may look curdled.
Step 8: Transfer the mixture to a heavy-bottomed saucepan and cook over medium-low heat, stirring constantly until thick and creamy, but do not let it boil. The temperature should reach 170°F.
Step 9: Remove from heat and cool the lemon curd in the fridge.
Step 10: To assemble, cut around the scored lines on each pastry and gently press down the center. Pipe or spoon mascarpone frosting inside, top with lemon curd, then add mixed berries. Dust with powdered sugar before serving.

Tips & Variations

Use fresh lemons for zest and juice to maximize bright citrus flavor in the lemon curd.
If you prefer a less tangy filling, reduce the lemon juice slightly or add more mascarpone to the frosting.
For a dairy-free version, substitute coconut cream for whipping cream and a suitable dairy-free cream cheese alternative for mascarpone.
Store assembled puffs uncovered briefly at room temperature before serving to keep pastry crisp.

Storage

Store prepared pastries in the refrigerator for up to 2 days. They are best enjoyed immediately as the puff pastry may harden slightly when chilled. Before serving, allow them to come to room temperature for the best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought lemon curd instead of making my own?

Yes, store-bought lemon curd works well and saves time. Just make sure to choose a high-quality brand for the best flavor.

How do I prevent the puff pastry from becoming soggy?

Allow the pastry to cool completely before filling and assemble just before serving. Storing assembled pastries in the fridge can slightly harden the dough; letting them reach room temperature helps restore crispness.