Lemon Cream Puffs Recipe
- 1/2 cup water
- 1/4 cup butter, cubed
- 1/2 cup all-purpose flour
- 2 Eggland's Best Eggs
- LEMON FILLING:
- 1 Eggland's Best Egg, beaten
- 1/3 cup sugar
- 3 tablespoons lemon juice
- 2 tablespoons butter, cubed
- 1 cup heavy whipping cream
- 2 teaspoons sugar
- Confectioners' sugar
- 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.
- 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.
- 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.
- 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.
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
Reviews for Lemon Cream Puffs(6)
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just made this tonight, re:filling--are you sure its 1 whole egg beaten? when I cooked mine, the egg whites started to appear, so I wasted it, did it over and used egg yolks and cooked over a double boiler. they were great after I did this....advise please......
I love these! They were simple and sweet. Great for Easter! They do get soggy if not eaten the same day. A little salt added to the dough is good...
I love these! They were simple and sweet. Great for Easter! They do get soggy if not eaten the same day.
The cream puffs were easy to make, but I had problems with the filling. I cooked it for four minutes, and it was very over-done. There was no stirring it (after cooking) for two minutes---it was solid. I finally threw it away and used lemon curd to mix with the whipped cream----then they were delicious.
I made two batches of these for a family gathering and they disappeared almost instantly. I added a quarter tsp salt to the puffs in the second batch and preferred it. We found the lemon flavour pleasantly tart and refreshing.
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