Lemon Curd Sweet Choux Pastries

This sweet and dainty pastry is filled with homemade zesty lemon curd.

Yield: Makes 48

Lemon Curd Sweet Choux Pastries


  • 8 large egg yolks
  • 1 1/4 cups granulated sugar
  • 1/2 cup fresh lemon juice
  • 1/2 cup salted butter, chilled and cubed
  • 1 tbsp grated lemon peel
  • 48 choux pastries (recipe link below)


  1. Whisk together egg yolks and sugar in a medium heavy saucepan until mixture is slightly thickened and pale yellow in colour. Stir in lemon juice. Cook over medium-low heat, stirring constantly, until mixture is thickened and coats a spoon, about 12 – 15 minutes. Remove from heat and transfer to a medium heatproof bowl. Add butter and lemon peel. Stir until butter is melted.
  2. Cover surface of lemon curd with plastic wrap and let stand at room temperature for 15 – 20 minutes. Refrigerate until chilled and set, about 1 – 2 hours.
  3. Cut openings in sides of Choux Pastries and spoon 2 tsp lemon curd into each puff. Alternatively, spoon curd into a pastry bag fitted with a medium plain tip and pipe about 2 tsp curd into each puff. May be refrigerated for up to 6 hours.
Nutritional analysis per filled pastry:


79 calories, 5 g fat, 1.3 g protein, 7.5 g carbohydrate, 0.1 g fibre, 51 mg sodium