Lemon Cream Puffs

By punk

Ingredients

• Lemon Filling:
• 1/2 cup water
• 1/4 cup butter (not margarine)
• 1/2 cup flour
• 2 eggs
• 1 egg beaten
• 1/3 cup sugar
• 3 tbsp. lemon juice
• 2 Tbsp. butter, cubed
• 1 cup heavy whipping cream
• 2 tsp. sugar

Preparation

Step 1

In a saucepan, bring water and butter to a boil. Add flour all at once, stirring until small ball forms. Remove from the heat, let stand five minutes. Add eggs one at a time beating until mixture is smooth. Drop by Tbsp. onto greased baking sheets. Bake 400 30-35 minutes or until golden brown. Immediately split puffs and remove tops. Discard soft dough from inside.
For filling in a small heavy saucepan combine the egg, sugar, lemon juice and butter. Bring to a boil over medium heat, cook and stir 5-7 minutes or until mix is thick enough to coat a metal spoon. Remove from heat, cool quickly by placing pan in a bowl of ice water. Stir for two minutes. Transfer to bowl, press plastic wrap onto surface of filling. Chill for 1 hour or until partially set. In mixing bowl beat cream and sugar until stiff peaks form. fold into lemon mix. fill cream puffs and replace tops.