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Lemon cream puffs

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Ingredients/Components

sugar - 1/3 c
eggs - 2 item
water - 1/2 c
confectioners sugar - 1 item
all-purpose flour - 1/2 c
lemon juice - 3 Tbsp
heavy whipping cream - 1 c
butter, cubed - 2 Tbsp
butter no substitutes, cubed - 1/4 c
Lemon Filling:1 egg, beaten

How to make lemon cream puffs:

Lemon Filling:1 egg, beaten1/3 c. sugar3 Tbsp. lemon juice2 Tbsp. butter, cubed1 c. heavy whipping cream2 tsp. sugar confectioners sugar In 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.

Drop by rounded tablespoonfuls 3-inches apart onto greased baking sheets. Bake at 400° for 30 to 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 eggs, sugar, lemon juice and butter. Bring to a boil over medium heat; cook and stir for 5 to 7 minutes or until mixture is thick enough to coat a metal spoon.

Remove from the heat. Cool quickly by placing the pan in a bowl of ice water. Stir for 2 minutes. Transfer to a bowl. Press plastic wrap onto surface of filling. Chill 1 hour or until partially set.

In a mixing bowl, beat cream and sugar until stiff peaks form. Fold.

Recipe categories: Desserts, Cookie and brownie, Brunch.

Rating:

3.6

Average rating: 3.6, total votes: 5

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