Lemon Cream Puffs with Lemon Filling and Mascarpone Frosting Recipe

ByCharlotte Montgomery
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Introduction

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

The image shows two plates filled with lemon cream puffs. The first plate in the top half is a white plate with four golden brown, fluffy puff pastries dusted with powdered sugar. Each puff has multiple flaky layers and a swirl of thick, white cream on top, which looks smooth and fluffy. In the background, there is a wooden board with more puffs and a glass filled with bright yellow-orange juice, sitting on a white marbled surface. The second plate in the bottom half is a white plate with five similar puffs, each with several thin, cracked layers, generously filled with pale yellow lemon cream that is softly piled in the center and sprinkled with powdered sugar. The puffs look light and airy, and the scene is set on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

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

  1. Step 1: Thaw the puff pastry by leaving it on the counter for 30 to 40 minutes, or microwave wrapped in paper towels for two 15-second intervals until soft enough to open.
  2. Step 2: Cut the pastry into six rectangles approximately 4.5 x 3.5 inches. Place them on a parchment-lined baking sheet.
  3. Step 3: Score the top of each rectangle gently with a knife, being careful not to cut all the way through.
  4. Step 4: Whisk the egg and milk together, brush over the pastry tops, and sprinkle with coarse sugar.
  5. Step 5: Bake at 400°F (200°C) for 12 to 15 minutes until puffed and golden. Adjust temperature to 375°F (190°C) if your oven runs hot. Let cool completely before filling.
  6. Step 6: For the mascarpone frosting, whip the cold heavy cream and powdered sugar until soft peaks form. Add lemon zest if using.
  7. Step 7: Add mascarpone cheese and vanilla to the whipped cream and whip again until smooth.
  8. Step 8: To make the lemon curd, beat butter, sugar, and lemon zest until light and fluffy. Add eggs one at a time, mixing fully after each addition.
  9. Step 9: Stir in salt and lemon juice on low speed. Pour the mixture into a heavy sauce pan and cook over medium-low heat, stirring constantly until the curd thickens and reaches 170°F (77°C), but do not boil.
  10. Step 10: Transfer lemon curd to a heat-proof bowl and chill in the refrigerator until cool.
  11. Step 11: To assemble, cut around the scored lines on the puff pastry and gently press down the center of each square. Pipe or spoon mascarpone frosting inside.
  12. Step 12: Top the mascarpone with lemon curd, then add mixed berries. Finish with a dusting of powdered sugar.

Tips & Variations

  • For extra flavor, add a teaspoon of lemon zest to the mascarpone frosting.
  • If you prefer a less tangy filling, reduce the lemon juice in the curd slightly.
  • Use raspberries or blueberries alone if you want a simpler berry topping.
  • Make the lemon curd ahead of time and store it in the fridge to save preparation time.

Storage

Store assembled cream puffs in the refrigerator for up to 2 days. They are best enjoyed fresh, as the dough may become slightly hard when chilled. Allow them to come to room temperature before serving for the best texture.

How to Serve

The image shows two plates of lemon cream puffs, each puff made of three visible layers of light golden-brown, flaky pastry with a slightly crispy texture. Between the layers and on top is a pale yellow, smooth lemon cream filling, topped with a swirl of white whipped cream or frosting and a dusting of powdered sugar. The first plate is white with speckled design, holding four puffs, placed on a white marbled surface. In the background, there is a wooden board with more pastries and a glass of orange juice. The second plate is black and holds five puffs, also on a white marbled surface, creating a contrast that highlights the golden pastry and creamy filling. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen puff pastry for this recipe?

Yes, frozen puff pastry works well. Just be sure to thaw it properly before working with it, either at room temperature or briefly in the microwave as described.

How long does homemade lemon curd keep?

Homemade lemon curd lasts up to one week in the refrigerator when stored in an airtight container. For longer storage, it can be frozen for up to three months.

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Lemon Cream Puffs with Lemon Filling and Mascarpone Frosting Recipe

★★★★★

4.8 from 73 reviews
  • Author: Charlotte
  • Total Time: 45 minutes
  • Yield: 6 cream puffs 1x
  • Diet: Vegetarian
Print Recipe

Description

Delightful lemon cream puffs featuring light and flaky puff pastry filled with a luscious mascarpone frosting and tangy homemade lemon curd, topped with fresh mixed berries and a dusting of powdered sugar. Perfectly balanced with sweet and citrusy flavors, these cream puffs make a refreshing and elegant dessert.

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

  1. Thaw Puff Pastry: Thaw the puff pastry by leaving it at room temperature for 30 to 40 minutes, or microwave wrapped in paper towels for 15 seconds on each side until soft and pliable.
  2. Prepare Pastry Rectangles: Cut the thawed puff pastry into 6 rectangles approximately 4.5×3.5 inches. Place them on a baking sheet lined with parchment paper or silicone mat.
  3. Score Pastries: Lightly score the top of each pastry rectangle with a knife, being careful not to cut through completely. This allows for pressing down later to create space for filling.
  4. Brush and Sprinkle: Whisk together the egg and milk, then brush this mixture over each pastry rectangle. Sprinkle coarse sugar evenly on top.
  5. Bake Pastries: Bake the pastries at 400°F (200°C) for 12 to 15 minutes or until puffed up and golden. For ovens that run hot or convection ovens, bake at 375°F (190°C) adjusting time as needed. Allow the pastries to cool completely before filling.
  6. Make Mascarpone Frosting: Whip the cold heavy cream and powdered sugar until soft peaks form. Optionally add lemon zest. Add mascarpone cheese and vanilla extract, then whip again until the mixture is smooth and creamy.
  7. Prepare Lemon Curd: Beat unsalted butter, sugar, and lemon zest in a mixer until light and fluffy. Add eggs one at a time, fully incorporating each before adding the next. Stir in salt and lemon juice on low speed; the mixture may look curdled, which is normal.
  8. Cook Lemon Curd: Transfer mixture to a heavy-bottomed saucepan and cook over medium-low heat, stirring constantly and not allowing it to boil. Cook until mixture thickens and reaches 170°F, then remove from heat and transfer to a heatproof bowl. Cool and refrigerate.
  9. Assemble Cream Puffs: Using a knife, cut around the previously scored lines on the puff pastries and gently press the center down. Pipe or spoon mascarpone frosting into the center of each puff, then top with lemon curd. Garnish with mixed berries and dust with powdered sugar.
  10. Storage: Store assembled pastries in the refrigerator for up to 2 days. For best texture, bring to room temperature before serving.

Notes

  • Ensure the heavy cream is very cold before whipping to achieve proper peaks.
  • Do not allow the lemon curd to boil during cooking to avoid curdling.
  • Thaw puff pastry gently to prevent tearing or over-softening.
  • Cooling the pastries completely before filling prevents sogginess.
  • Lemon zest in the frosting is optional but adds a lovely citrus aroma.
  • The lemon curd can be refrigerated for up to one week or frozen for up to three months.
  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: French

Keywords: lemon cream puffs, mascarpone frosting, lemon curd, puff pastry dessert, berry topped cream puffs, homemade lemon curd, elegant desserts

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