Lemon Cream Puffs

1
Cassie *

By
@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 votes

Comments:
Serves:
10 servings
Prep:
20 Min
Cook:
30 Min

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

How to Make Lemon Cream Puffs

Step-by-Step

  1. 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.
  2. 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.
  3. 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.

Printable Recipe Card

About Lemon Cream Puffs

Course/Dish: Puddings Other Desserts
Hashtags: #Cream #lemon #puff



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