Lemon Cream Puffs Recipe

Lemon Cream Puffs Recipe
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  1. 1/2 cup water
  2. 1/4 cup butter, cubed
  3. 1/2 cup all-purpose flour
  4. 2 eggs
  1. 1 egg, beaten
  2. 1/3 cup sugar
  3. 3 tablespoons lemon juice
  4. 2 tablespoons butter, cubed
  5. 1 cup heavy whipping cream
  6. 2 teaspoons sugar
  7. Confectioners' sugar
  1. Preheat oven to 400°. In a large saucepan, bring water and butter to a boil. Add flour all at once, stirring until a smooth ball forms. Remove from heat; let stand 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 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 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.
  4. 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. Yield: 10 servings.
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