Lemon-Yuzu Meringue Choux Recipe

This delightful recipe combines the delicate flavors of lemon and yuzu with light and airy choux pastry, topped with a decadent Italian meringue. Perfect for impressing guests or indulging in a sweet treat, these lemon-yuzu meringue choux are sure to be a hit!


Choux Pastry:

  • 75g water
  • 75g milk
  • 65g unsalted butter
  • 3g salt
  • 3g sugar
  • 80g sifted flour
  • Approximately 150g eggs (about 3 eggs)

Crispy Topping (Prepare in advance):

  • 80g softened butter
  • 50g brown sugar
  • 50g granulated sugar
  • 100g flour

Lemon Confit:

  • 50g granulated sugar
  • 70g lemon juice
  • Zest of 5 lemons

Yuzu Cream:

  • 128g yuzu juice (or lime juice as a substitute)
  • 128g lemon juice
  • Zest of 3 lemons
  • 225g eggs
  • 75g whole milk
  • 125g granulated sugar
  • 5g gelatin sheets (2.5 sheets)
  • 50g cocoa butter (or regular butter)
  • 1.5g fleur de sel
  • 300g butter

Italian Meringue:

  • 90g egg whites (about 3 eggs)
  • 240g sugar
  • 50g water


Choux Pastry:

  1. In a saucepan, heat water, milk, sugar, salt, and butter until boiling.
  2. Remove from heat and add sifted flour. Mix vigorously until a thick, grainy paste forms.
  3. Return to heat and cook for 2 minutes while stirring constantly to dry out the dough.
  4. Transfer the dough to a bowl or stand mixer.
  5. Gradually add eggs, mixing well after each addition, until the dough reaches the desired consistency.
  6. Pipe the choux pastry onto a baking sheet lined with parchment paper, leaving space between each piece.
  7. Prepare the crispy topping by mixing all ingredients and rolling it between two sheets of parchment paper. Cut out circles the size of the choux and place them on top.
  8. Bake in a preheated oven at 180°C for 30-40 minutes, then reduce the temperature to 150°C and bake for an additional 10 minutes, or until golden brown and crispy.

Lemon Confit:

  1. Blanch lemon zest in boiling water seven times.
  2. In a saucepan, heat lemon juice and sugar until boiling.
  3. Add blanched lemon zest and simmer for 1 minute.
  4. Remove from heat and let cool completely before using.

Yuzu Cream:

  1. In a saucepan, heat lemon and yuzu juices.
  2. In a bowl, mix sugar, fleur de sel, lemon zest, eggs, and milk.
  3. When the juices are boiling, pour 1/3 over the egg mixture, then the remaining 2/3, and return to heat until slightly thickened.
  4. Remove from heat and add gelatin and cocoa butter. Let cool to 45°C.
  5. Gradually add butter, blending with an immersion blender until smooth. Chill until ready to use.

Italian Meringue:

  1. Place egg whites in a mixing bowl.
  2. In a saucepan, heat water and sugar until it reaches 121°C.
  3. While whisking egg whites on medium speed, slowly pour in the hot sugar syrup.
  4. Continue whisking until stiff peaks form and the mixture is cool.


  1. Hollow out the bottom of each choux pastry.
  2. Fill with yuzu cream using a piping bag.
  3. Add a small amount of lemon confit on top of the cream.
  4. Pipe Italian meringue on top of each pastry.
  5. Decorate with candied lemon zest or a sprinkle of lemon or lime zest.

Enjoy these delightful lemon-yuzu meringue choux as a special treat for any occasion

Written by Best Food

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