lemon cream puffs

How To Make lemon cream puffs

• 1

  In a saucepan, bring water and butter to a boil. Add flour all at once, stirring until a smooth ball forms. Remove from heat; let stand for 5 minutes
• 2

  Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth. Drop by rounded tablespoons 3" apart onto greased baking sheets.
• 3

  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.
• 4

  For 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. Remove from heat.
• 5

  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.
• 6

  In a mixing bowl, beat cream and sugar until stiff peaks form; fold into lemon mixture. Fill cream puffs; replace tops. Dust with confectioners sugar
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