Lemon Cream Puffs

2
Brandi Kirkpatrick

By
@IdGirl25

This is a recipe I found on the Taste of Home website. I used it as part of my meal prep final in one of my Foods classes. I love my lemon desserts to have some bite to them, so I added zest, but if you prefer it a little tamer simply leave it out!

Rating:

★★★★★ 4 votes

Comments:
Serves:
10 Cream puffs
Prep:
20 Min
Cook:
30 Min
Method:
Bake

Ingredients

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CREAM PUFF SHELLS

1/2 cup water
1/4 cup butter, cubed
1/2 cup all-purpose flour
2 eggs

LEMON CREAM FILLING

1 egg, beaten
1/3 cup sugar
3 tablespoons lemon juice
1 tablespoon lemon zest
2 tablespoons butter, cubed
1 cup heavey whipping cream
2 teaspoons sugar
confectioners' sugar

How to Make Lemon Cream Puffs

Step-by-Step

  • 1In a saucepan, bring water and butter to a boil. Add flour 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.
  • 2Drop 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.
  • 3For filling, in a small heavy saucepan, combine the egg, sugar, lemon juice and butter. Bring to a boil over medium heat; cook and stir for 5-7 minutes or until mixture is thick enough to coat a metal spoon.
  • 4Remove from the heat. Add lemon zest to lemon curd. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Transfer to a bowl; press plastic wrap onto surface of filling. Chill for 1 hour or until partially set.
  • 5In a bowl, beat cream and sugar until stiff peaks form; fold into lemon mixture. Fill cream puffs; replace tops. Dust with confectioners' sugar.

Printable Recipe Card

About Lemon Cream Puffs

Main Ingredient: Flour
Regional Style: American




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