Lemon Cream Puff Dessert

Lemon Cream Puff Dessert
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This lemon cream puff dessert features four layers of pure lusciousness. A cream puff crust made with whole wheat flour, a rich cream cheese layer, tart lemon pudding, and fluffy whipped cream.

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In the mood for a cream puff but don’t want to make actual cream puffs? This dessert is all the goodness of a cream puff but way easier to make. All you have to do is make up a batch of choux pastry, spread it in the bottom of your pan (no piping necessary), bake it, then fill it with lemony cream-cheesy goodness, chill it, top it with whipped cream and indulge!

cutting a piece of lemon cream puff dessert

Like all our dessert recipes this is not overly sweet, if you like your desserts on the sweeter side just add a little more sugar to the pudding and cream cheese layers.

what you need to make lemon cream puff dessert

overhead shot of ingredients for lemon cream puff dessert
gather your ingredients

ingredient list

  • Lemons
  • Heavy whipping cream
  • Butter
  • Cream cheese
  • Whole milk
  • Eggs
  • Vanilla extract
  • Organic cane sugar
  • Cornstarch
  • Whole white wheat flour
  • Water

extra tips for this recipe

How long does this dessert keep?

It will keep well for 2-3 days in the refrigerator.

Do I need to use fresh lemon juice?

Yes, we would not recommend using anything else.

What size pans can this be made in?

A 9 inch springform pan or regular pie dish work well.

Can I freeze this dessert?

We actually did try freezing this and everything froze alright except the crust, after thawing it was like a sponge that got soaked in water…. LOL not great!

how to make

Step by step instructions below or scroll down for printable version

Make the cream puff

Preheat oven to 375° F. Butter a 9 inch spring form pan or regular pie pan.

In a small saucepan combine 1/4 cup butter (salted), 1/2 cup water and 1/2 teaspoon sugar. Bring to a boil and stir until the butter is melted.

Add the flour all at once and stir with a wooden spoon until a ball forms. Put back on the heat and adjust until you hear a light sizzling noise. Cook while stirring for about 1-2 minutes just to release some of the moisture from the mixture.

Remove from the heat and let stand for 5 minutes stirring once or twice to cool slightly.

Add two eggs one at a time stirring until fully incorporated after each one. The batter should be smooth/silky and sticky.

Spread as evenly as possible into your pan (spread over just the bottom if using spring form, spread over the bottom and up the sides if using a regular pie pan). Bake for 32-35 minutes or until golden brown. Let it cool down until no longer warm.

Note: The cream puff will be all puffed up when it comes out of the oven but that’s ok.

make the pudding while the cream puff cooks

Zest and juice 3 medium lemons or enough to make 1/2 cup lemon juice.

In a medium saucepan combine 1/2 cup sugar and 4-5 Tablespoons cornstarch (see below)

Note: If your elevation is below 2,500′ do 4 Tablespoons if you’re above 2,500′ do 5 Tablespoons if you’re somewhere in between do 4.5 Tablespoons.

Add 3 egg yolks, 2 cups whole milk, and the lemon zest. Whisk until no specks of egg remain.

Cook over medium-high heat stirring constantly just until it starts to thicken, reduce heat to medium-low and continue cooking until a couple bubbles appear toward the center. Remove from the heat. Stir in the 1/2 cup lemon juice and 2 Tablespoons butter (salted).

Push through a mesh strainer to remove the zest. Place a piece of plastic wrap directly over the top to prevent a film from forming. Allow to cool until ready to use, (you just want it to cool enough so it’s not hot).

while the pudding cools make the cream cheese layer

In a small mixing bowl beat together 8 ounces softened cream cheese, 2 Tablespoons sugar, 2 Tablespoons milk, and 1/2 teaspoon vanilla extract until smooth.

time to make all those yummy layers

Press the center of the cream puff down if its still puffed up. Spread the cream cheese evenly over the bottom. Carefully pour the pudding over the cream cheese, smooth the top and give the pan a few taps on the cupboard to even it out. Place a piece of plastic directly over the top and refrigerate for 6-8 hours hours or overnight.

top with whipped cream

In a medium mixing bowl beat 1 cup heavy whipping cream, 1 1/2 Tablespoons sugar, and 1 teaspoon vanilla extract until stiff peaks form. Spread over the pie and garnish with lemon zest if desired. Slice and serve!

Tip: We love serving this dessert with fresh strawberries when we want to bump it up a notch.

top with whipped cream

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a piece of lemon cream puff dessert on a white plate

Lemon Cream Puff Dessert

This lemon cream puff dessert is kind of like a lemon pie, cheesecake and cream puff all in one luscious bite!
Prep Time 35 mins
Cook Time 35 mins
Chill time 6 hrs
Total Time 1 hr 10 mins
Course Dessert
Cuisine American
Servings 8 slices
Calories 470 kcal

Ingredients
  

Cream Puff Layer

  • ½ cup Water
  • ¼ cup Butter salted
  • ½ cup Whole white wheat flour
  • ½ teaspoon Organic cane sugar
  • 2 large Eggs

Lemon pudding layer

  • ½ cup Organic cane sugar
  • 4-5 Tablespoons Cornstarch see notes
  • 2 cups Milk
  • 3 large Egg yolks
  • ½ cup Fresh lemon juice about 3 medium lemons
  • Zest from the lemons
  • 2 Tablespoons Butter salted

Cream Cheese layer

  • 8 ounces Cream cheese softened
  • 2 Tablespoons Organic cane sugar
  • 1 Tablespoon Milk
  • 1 teaspoon Vanilla extract

Whipped Cream Layer

  • 1 cup Heavy whipping cream 8 ounces
  • 1 ½ Tablespoons Organic cane sugar
  • ½ teaspoon Vanilla extract

Instructions
 

Cream Puff Layer

  • Preheat oven to 375° F. Butter a 9 inch spring form pan or pie pan.
  • In a small saucepan combine the butter, water and sugar. Bring to a boil and stir until the butter is melted.
  • Add the flour all at once and stir with a wooden spoon until a ball forms. Put back on the heat and adjust until you hear a light sizzling noise. Cook while stirring for about 1-2 minutes just to release some of the moisture from the mixture.
  • Remove from the heat and let stand for 5 minutes stirring once or twice to cool slightly.
  • Add the eggs one at a time stirring until fully incorporated after each addition. The batter should be smooth/silky and sticky.
  • Spread as evenly as possible into your pan (spread over just the bottom if using spring form, spread over the bottom and up the sides if using a pie pan). Bake for 32-35 minutes or until golden brown. It will be all puffed up when it comes out of the oven but that's ok. Let it cool down until no longer warm.

Pudding Layer

  • While the puff is cooking start the pudding. Add the sugar and cornstarch to a medium saucepan and stir until combined. Add the milk, egg yolks, and lemon zest then whisk together until no specs of egg appear.
  • Cook over medium-high heat stirring constantly just until it starts to thicken, reduce heat to medium-low and continue cooking until a couple bubbles appear toward the center. Remove from the heat. Stir in the lemon juice and butter.
  • Push through a mesh strainer to remove the zest. Place a piece of plastic wrap directly over the top to prevent a film from forming. Allow to cool until ready to use, (you just want it to cool enough so it's not hot).

Cream Cheese Layer

  • Mix all ingredients together until smooth.

Assembly

  • Press the center of the cream puff down if its still puffed up. Spread the cream cheese evenly over the bottom. Carefully pour the pudding over the cream cheese, smooth the top and give the pan a few taps on the cupboard to even it out. Place a piece of plastic directly over the top and refrigerate for 6-8 hours hours or overnight.

Whipped Cream Layer

  • Beat all the ingredients together until stiff peaks form. Spread over the top of the pie. Garnish with lemon zest if desired. Slice and serve. We love serving fresh strawberries along side when we want to bump it up a notch.

Notes

 If your elevation is below 2,500′ do 4 Tablespoons if you’re above 2,500′ do 5 Tablespoons if you’re somewhere in between do 4.5 Tablespoons.
Keyword lemon desserts

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Thanks for reading and as always have fun in the kitchen!



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