Lemon Cream Puffs
|Categories:||Puddings, Other Desserts|
|Keywords:||Cream, lemon, puff|
|1/4 c||butter, cubed|
|1/2 c||all-purpose flour|
|3 - 3 1/2 Tbsp||lemon juice|
|2 Tbsp||butter, cubed|
|1 - 1 1/4 c||heavy whipping cream|
Pinched by vera40, and 189 more.
- Grocery List
DirectionsIn a large saucepan, bring water and butter to a boil. Add flour and salt all at once, stirring until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth.Drop by rounded tablespoonfuls 3 in. apart onto greased baking sheets. Bake at 400° for 30-35 minutes or until golden brown. Remove to wire racks.
Immediately split puffs and remove tops; discard soft dough from inside. Set puffs and tops aside to cool.For filling, in a small heavy saucepan, combine the egg, sugar, lemon juice and butter. Cook and stir over medium heat until mixture is thick enough to coat the back of a spoon. Transfer to a small bowl; refrigerate until partially set.
In a large bowl, beat cream and sugar until stiff peaks form; fold into lemon mixture. Fill cream puffs; replace tops. Dust with confectioners' sugar.