Lemon Cream Puffs with Mascarpone – A Dreamy Citrus Dessert

Ingredients

For the Lemon Cream

500 ml (2 cups) milk

2 egg yolks

120 g (½ cup) sugar

40 g (⅓ cup) cornstarch

Zest of 1 lemon

Juice of 1 lemon

50 g (3 tbsp) butter

1 tsp vanilla

For the Pastry

1 package puff pastry

Oil for frying (or bake if preferred)

Powdered sugar for dusting

- Step-by-Step Instructions

1️⃣ Prepare the Lemon Cream

Heat the milk with lemon zest until warm.

In a bowl mix:

Egg yolks

Sugar

Cornstarch

Slowly add warm milk while whisking.

Return to pan and cook on low until thick.

Add lemon juice, butter, and vanilla.

Cover with plastic touching the surface.

Chill for at least 1 hour.

2️⃣ Prepare the Pastry

Cut puff pastry into squares.

Fold diagonally into triangles.

Seal edges tightly.

✅ Fry Method (as in photo):

Fry at 170°C until golden brown.

Drain on paper towel.

✅ Oven Method (lighter):

Bake at 190°C for 18–20 minutes until golden.

3️⃣ Fill & Decorate

Pipe chilled lemon cream into each triangle.

Dust with powdered sugar.

???? Final Result

Crispy outside

Soft lemon custard inside

Light, fresh, and creamy

Perfect for:

✅ Tea time

✅ Ramadan desserts

✅ Summer treats

✅ Café-style display