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lemon cream puffs

(2 ratings)
1lovetocook1x avatar
Recipe by
Cassie *
@1lovetocook1x
Somewhere, PA

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.

(2 ratings)
yield 10 servings
prep time 20 Min
cook time 30 Min

Ingredients For lemon cream puffs

  • 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

  • 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.
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Categories & Tags for Lemon Cream Puffs:

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