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Lemon Cream Puffs

Lemon Cream Puffs
The fluffy filling for these light crisp shells has a delectable citrus flavor. Field editor Doreen Martin of Kitimat, British Columbia shared the special treat.
10 ServingsPrep: 20 min. + chilling Bake: 30 min. + cooling

Ingredients

  • 1/2 cup water
  • 1/4 cup butter, cubed
  • 1/2 cup all-purpose flour
  • 2 eggs
  • LEMON FILLING:
  • 1 egg, beaten
  • 1/3 cup sugar
  • 3 tablespoons lemon juice
  • 2 tablespoons butter, cubed
  • 1 cup heavy whipping cream
  • 2 teaspoons sugar
  • Confectioners' sugar

Directions

  • In a large 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 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
© Taste of Home 2013

2 of 2

Lemon Cream Puffs (continued)

Directions (continued)

  • 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. Yield: 10 servings.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
© Taste of Home 2013