The Art of Exquisite Lemon Meringue Cream Puff Creation and Presentation

Choux Pastry Perfection Mastery

Master the classic French technique of creating light, hollow pastry shells with golden crispy exteriors.

Lemon Curd Excellence

Learn the skill of making silky smooth, perfectly tart lemon curd with ideal consistency.

Italian Meringue Achievement

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

Temperature Control Technique

Master the art of managing multiple components at different temperatures for optimal results.

Elegant Assembly Strategy

Learn professional techniques for filling and finishing cream puffs with restaurant-quality presentation.

French Pastry Mastery Secrets for Perfect Lemon Meringue Cream Puffs

Choux Success: Ensure dough is cooked enough on stovetop - it should pull away from pan sides cleanly.

Egg Temperature: Room temperature eggs incorporate more smoothly into the hot choux dough.

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

Curd Smoothness: Constant stirring prevents curdling and ensures silky smooth lemon filling.

Meringue Safety: Italian meringue is heat-treated making it food-safe for serving without additional cooking.

Assembly Timing: Fill puffs close to serving time to maintain crispy shells and prevent sogginess.

Elegant Lemon Meringue Cream Puffs with Light Choux Pastry and Tangy Citrus Filling

Name: Elegant Lemon Meringue Cream Puffs with Light Choux Pastry and Tangy Citrus Filling
Prep time: 45 min
Cook time: 40 min
Total time: 85 min
Yield: 12 cream puffs
Cuisine: French
Ingredients: For the Choux Pastry:; 1 cup water; 1/2 cup unsalted butter, cubed; 1/4 teaspoon salt; 1 tablespoon granulated sugar; 1 cup all-purpose flour, sifted; 4 large eggs, room temperature; For the Lemon Curd Filling:; 4 large egg yolks; 2/3 cup granulated sugar; 1/2 cup fresh lemon juice (about 3 lemons); 2 tablespoons lemon zest; 6 tablespoons unsalted butter, cubed; 1/4 teaspoon salt; For the Italian Meringue:; 3 large egg whites, room temperature; 3/4 cup granulated sugar; 1/4 cup water; 1/4 teaspoon cream of tartar; 1 teaspoon vanilla extract; For the Egg Wash:; 1 large egg; 1 tablespoon milk; For the Finishing Touches:; 2 tablespoons powdered sugar for dusting; Fresh lemon zest for garnish; Mint leaves for decoration (optional); For the Assembly:; Pastry bag with round tip; Piping bag with star tip

Exquisite French-inspired cream puffs featuring delicate choux pastry shells filled with velvety lemon cream and crowned with toasted meringue peaks. These sophisticated desserts combine the airy lightness of perfectly baked pâte à choux with the bright, tangy richness of homemade lemon curd and the sweet, marshmallow-like texture of Italian meringue, creating an unforgettable elegant dessert experience that showcases classic pastry techniques and delivers the perfect balance of sweet and tart flavors ideal for special occasions, afternoon tea, or impressive dinner party finales.

Prep Time

45 Minutes

Cook Time

40 Minutes

Total Time

85 Minutes

Chef

JUE

Ingredients

Custard Cream

For the Choux Pastry:

1 cup water

1/2 cup unsalted butter, cubed

1/4 teaspoon salt

1 tablespoon granulated sugar

1 cup all-purpose flour, sifted

4 large eggs, room temperature

For the Lemon Curd Filling:

4 large egg yolks

2/3 cup granulated sugar

1/2 cup fresh lemon juice (about 3 lemons)

2 tablespoons lemon zest

6 tablespoons unsalted butter, cubed

1/4 teaspoon salt

For the Italian Meringue:

3 large egg whites, room temperature

3/4 cup granulated sugar

1/4 cup water

1/4 teaspoon cream of tartar

1 teaspoon vanilla extract

For the Egg Wash:

1 large egg

1 tablespoon milk

For the Finishing Touches:

2 tablespoons powdered sugar for dusting

Fresh lemon zest for garnish

Mint leaves for decoration (optional)

For the Assembly:

Pastry bag with round tip

Piping bag with star tip

Kitchen torch for toasting meringue

For Special Equipment:

Heavy-bottomed saucepan

Stand mixer or hand mixer

Candy thermometer

Baking sheets

Parchment paper

Wire cooling rack

Instructions

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

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

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

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

Return pan to medium heat and stir constantly until dough forms ball.

Cook dough for 2 minutes while stirring to remove excess moisture.

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

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

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

Pipe dough into 12 mounds on prepared baking sheets, spacing 2 inches apart.

Brush each mound gently with egg wash for golden finish.

Bake at 425°F for 15 minutes, then reduce heat to 375°F without opening door.

Continue baking for 20-25 minutes until puffs are golden and firm.

Pierce each puff with knife tip to release steam and cool completely.

For lemon curd, whisk egg yolks and sugar in saucepan until pale.

Add lemon juice and zest, cook over medium heat while stirring constantly.

Continue cooking until mixture thickens and coats back of spoon.

Remove from heat and whisk in butter pieces until smooth and glossy.

Strain curd through fine mesh sieve to remove zest pieces.

Cover with plastic wrap directly on surface and refrigerate until cold.

For meringue, combine sugar and water in saucepan with candy thermometer.

Heat sugar syrup to 240°F (soft ball stage) without stirring.

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

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

Continue beating on high speed until meringue is glossy and stiff.

Beat in vanilla extract and continue until meringue cools to room temperature.

Cut cooled cream puffs in half horizontally using serrated knife.

Fill pastry bag with chilled lemon curd and pipe into bottom halves.

Pipe or spoon Italian meringue generously on top of lemon curd.

Use kitchen torch to lightly toast meringue peaks until golden.

Replace top halves at slight angle to show filling.

Dust with powdered sugar and garnish with lemon zest.

Serve immediately or refrigerate for up to 4 hours before serving.

Best enjoyed fresh on day of assembly for optimal texture and flavor.

Elegant Lemon Meringue Cream Puffs with Light Choux Pastry and Tangy Citrus Filling

JUE

Essential Ingredients Selection

Creating Your Masterpiece

The Art of Exquisite Lemon Meringue Cream Puff Creation and Presentation

Elegant Lemon Meringue Cream Puffs with Light Choux Pastry and Tangy Citrus Filling

Ingredients

Instructions