Lemon Profiteroles

After having tried them in Sorrento a few years ago, we chose lemon curd as our filling; but you can fill them with cream, chocolate sauce, caramel or any other yummy fillings that take your fancy.

Lemon Profiteroles

Prep Time 40 minutes
Cook Time 25 minutes
Cooling time 15 minutes
Total Time 45 minutes
Servings 24 profiteroles



  • 235 ml Water
  • 100 g Butter
  • 100 g Plain flour
  • 4 Medium Eggs

Lemon curd

  • 1.1 l Whole milk
  • 6 Medium eggs
  • 400 g Sugar
  • 5 Lemons (juice only)
  • 350 g Plain flour


To make the profiteroles

  1. Preheat the oven to 200degC. 

  2. Prepare 2 oven trays with a light spray of cooking spray or water and cover with baking paper – helps paper stick! 

  3. In a large saucepan, heat the butter and water over a medium heat until the butter melts and begins to simmer, stirring often. 

  4. Reduce the heat to low and add the flour to the butter, with a wooden spoon combine well until smooth. 

  5. Continue to cook the mixture until it comes away from the sides of the saucepan and forms a ball that a teaspoon can stand up in – 2-3 minutes maximum. 

  6. Remove the pan from the heat. 

  7. Add in eggs one at a time, mixing well with a wooden spoon in between each egg until it is completely incorporated (good arm work out!). It will go slimy and separate before it comes together again, this is normal. 

  8. Spoon the mixture into a large piping bag (with no nozzle) – turn the top 3rd of the piping bag down over your hand as you add mixture – saves you getting mixture all over the place.  

  9. Pipe heaped tablespoon sized drops onto your prepared trays, (or do longer 2-3 inch pipes for Eclairs), separated 2 inches apart. 

  10. Once you have even sized drops on your trays you can use a wet finger to slightly mould the drops if they are a little misshapen or have pointy bits from the piping bag so these do not burn. 

  11. Cook in the middle of the oven for 25 minutes or until they are lightly golden brown. 

  12. Turn off the oven, place a wooden spoon in the oven door to keep it open 1-2cm for 15 minutes to allow the profiteroles to dry. 

  13. Remove from the oven. 

  14. Cool the profiteroles on a wire rack until completely cold. 

To make the lemon curd

  1. In a large saucepan, add the milk, eggs, sugar, flour and lemon juice. 

  2. Bring to a boil and reduce to a simmer, stirring constantly.  

  3. Stir until the consistency of double cream and remove from the heat.  

  4. Set aside to cool.

To serve

  1. Whip 200ml double cream into soft peaks then add the zest of 1 lemon and 4tbsp of the lemon curd. This should be a sauce consistency so, if it is too stiff, thin with a little milk. 

  2. When the profiteroles are cold, poke a hold in the base of each one and fill with the lemon curd using a piping bag. 

  3. Serve with the cream sauce drizzled over and a sprinkle of lemon zest to finish. 

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