Lemon Cream Puffs

Name: Lemon Cream Puffs
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 10 servings
Ingredients: 1/2 c water; 1/4 c butter, cubed; 1/2 c all-purpose flour; 1/4 tsp salt; 2 eggs; LEMON FILLING; 1 egg, beaten; 1/3 c sugar; 3 - 3 1/2 Tbsp lemon juice; 2 Tbsp butter, cubed; 1 - 1 1/4 c heavy whipping cream; 2 tsp sugar; confectioners' sugar

By Cassie *
@1lovetocook1x

These lovely treats are in my Feb/March 2004 TOH issue.

They are delicious. I found when I made them that I wanted the filling a but more tart, so I added an extra 1/2 tablespoon of lemon juice.

Rating:

★★★★★ 2 votes5

Comments:

4 Comments

Serves:

10 servings

Prep:

20 Min

Cook:

30 Min

Ingredients

Add to Grocery List

1/2 c

water
1/4 c

butter, cubed
1/2 c

all-purpose flour
1/4 tsp

salt
2

eggs
LEMON FILLING
1

egg, beaten
1/3 c

sugar
3 - 3 1/2 Tbsp

lemon juice
2 Tbsp

butter, cubed
1 - 1 1/4 c

heavy whipping cream
2 tsp

sugar
·

confectioners' sugar

How to Make Lemon Cream Puffs

Step-by-Step

In 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.