Zest Dessert Paste - Lemon Delight

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Zest Dessert Paste - Lemon Delight 1kg

Zest Dessert Paste - Lemon Delight 1kg

Using natural ingredients with lemon juice concentrate & lemon oil added, Zest Lemon Delight has a fresh, sour & juicy aroma.

  • Natural flavour compound to flavour any dessert
  • Natural colour used
  • Lemon juice concentrate added
  • Bake Stable

Recommended dosage:

25g-30g flavour : 1kg of total mixture of cream filing

10g-15g flavour : 1kg of dough/batter


Product net weight: 1kg

Made in Singapore

Lemon pack size


Water, lemon juice, natural flavours, humectants (E1520), stabilizer (E415), acidity regulator (E330), lemon oil, natural food colour. 


Lemon cream puff recipe



  • 250g  Water  
  • 115g   Butter 
  • 0.5g      Salt 
  • 160g  All purpose flour
  • 200g Eggs 

Lemon filling

  • 300g Half & half 
  • 70g Egg yolks
  • 150g  Sugar
  • 30g Corn starch
  • 60g Butter
  • 15g Zest Dessert Paste - Lemon Delight


  • Preheat oven to 200 degree C. And line 2 baking sheets with parchment paper and set aside.


  • In a medium sauce pan, combine the water, butter, salt and heat over medium until butter has melted. Then increase heat to high and bring mixture to a rolling boil. Remove pan from the heat and add the flour altogether and stir vigorously. 
  • Return the pan onto medium heat, stirring continuously until mixture is smooth and creates a thin layer of skin on the bottom of the pan.
  • Remove pan from the heat and allow to cool  down to room temperature.
  • Transfer to a mixer and add the eggs 1 at the time beating mixture about 2 minutes after adding each egg. (Beat mixture longer if not well incorporated). 
  • Using a piping bag, pipe the choux pastry onto the baking tray (about 8-10 pieces) and bake in the oven for 20-30 minutes. 

Lemon cream

  • Add half of the sugar to the half and half. Bring the liquid to a boil.
  • Whisk the yolks well, and then add the remanding sugar, plus the corn starch.
  • Temper the liquid to the yolk mixture.
  • Bring the final liquid to a bain-marieto cook for 2-5 minutes. Then add the Zest Dessert Paste – Lemon Delightand whisk to combine.
  • Allow lemon cream to cool in the chiller.
  • Cut the choux pastry in half and pipe the lemon cream before serving.