These Lemon Puffs are a crisp choux pastry with a creamy lemony filling – a lovely afternoon tea treat or a lighter dessert alternative. I made these for my mother-in-law’s birthday. She adores lemon desserts and this was a good choice of dessert to enjoy after a big restaurant lunch.

Choux pastry has a bit of a reputation for being difficult to make however this is completely undeserved. It is surprisingly easy to make and, as it can be used in for either sweet or savoury dishes, it may be used in a variety of ways.

Choux pastry may be made a day or two ahead of time and, when thoroughly cooled, stored in an air-tight container. It will go soft though. To re-crisp the pastry return it to a pre-heated oven for 5 minutes.

Choux Pastry
recipe adapted from The Macquarie Dictionary of Cookery

3 tbsp (60g) butter
1 cup water
1 cup flour
3 eggs, beaten

Place the butter and water in a small saucepan and bring to the boil. Remove from the heat and add the flour; beat until smooth. Place the saucepan back on the heat and stir until the mixture comes away from the side of the pan. Spread the mix onto a plate and leave to cool. Place the cooled mixture into a bowl and, adding a little of the beaten egg a little at a time, beat the mix thoroughly. Keep beating until the dough is smooth, glossy and elastic. Pipe or spoon the dough onto a lined baking tray. To smooth any rough edges, simply moisten fingers with a little water and pat gently (keep a finger bowl of water handy to do this). Bake at 220C for 15-20 minutes; then reduce the temperature to 180C and cook for a further 15 minutes or until the pastry is puffed and browned.

Remove from the oven and pierce the side of each puff with a skewer to release the steam from inside. Cool completely on a wire rack.

Choux pastry may be made a day or two ahead of time and, when thoroughly cooled, stored in an air-tight container. It will go soft though. To re-crisp the dough return it to a pre-heated oven for 5 minutes.

Lemon Butter
recipe adapted from The Macquarie Dictionary of Cookery

Of all the lemon butter recipes I have tried this one is the best. It’s gloriously thick with a punchy lemony flavour. The original recipe did specify cooking the lemon butter in a double boiler/saucepan however I don’t think this is necessary if you are willing to keep the heat low, stir continuously and watch it carefully.

Only about half of this quantity of lemon butter is needed to fill the choux pastry puffs but it is so delicious you won’t regret making extra.

4 eggs, beaten
3/4 cup caster sugar
1/2 cup lemon juice (about three small lemons)
finely grated zest from the lemons
125g butter, melted

Combine all ingredients in a medium saucepan and stir continuously – and I do mean continuously; don’t get distracted or it will curdle – over a medium low heat until it thickens. Cool. Store in the fridge.

To assemble

Lemon butter (about half the quantity from the recipe above), chilled
Whipped cream (about half a cup)
1-2 tbsp Limoncello (optional)
Choux pastry puffs
icing (powdered) sugar

Mix the lemon butter and Limoncello; gently fold through the whipped cream. Using either a spoon or piping bag generously fill the pastry. Dust with icing sugar and serve immediately.