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Lemon Cream Puffs Recipe

Lemon Cream Puffs Recipe

The fluffy filling for these light crisp shells has a delectable citrus flavor. —Doreen Martin, Kitimat, British Columbia
TOTAL TIME: Prep: 20 min. + chilling Bake: 30 min. + cooling YIELD:10 servings

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

  • 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.

Nutritional Facts

1 cream puff equals 217 calories, 17 g fat (10 g saturated fat), 114 mg cholesterol, 79 mg sodium, 13 g carbohydrate, trace fiber, 3 g protein.

Wine Pairings

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.