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Lemon Cream Puffs

These tasty puffs are perfect dessert for brunch or as a small finish to an exquisite meal.
Lemon Cream Puffs
Ingredients for Cream Puffs:

1/2 cup water
1/4 cup butter
1/2 cup all purpose flour
2 eggs

Ingredients for Lemon Cream:

1 egg
1/3 cup granulated sugar
3 tablespoons fresh lemon juice
2 tablespoons butter
1/3 cup whipping cream
2 teaspoons granulated sugar
Icing sugar

Directions for Cream Puffs:
  • In medium saucepan, over high heat bring water and butter to boil. Stir in flour all at once; beat until mixture forms a ball that leaves sides of pan. Remove from heat and let cool 5 minutes.
  • Stir in eggs, one at a time, beating until smooth after each addition.
  • Transfer to bowl and chill in refrigerator 10 minutes. Drop by spoonfuls, into 10 portions, on lightly greased baking sheet, mounding high in centre.
  • Bake in 45O° F (230°C) oven for 10 minutes; reduce oven temperature to 300°F (15O° C) and bake for 15 to 20 minutes or until golden brown and appear dry. Remove from oven, make a small slit in each to release steam. Turn oven off, return puffs to oven, with door ajar, for 30 minutes.
  • Cut a small top off each puff, remove dough filaments from inside; replace tops.
  • Let cool completely.

Directions for Lemon Cream:
  • In double boiler over boiling water, whisk together egg, sugar, lemon juice and butter. Cook, stirring constantly until mixture thickens (thickens more as it cools) about l0 minutes.
  • Pour into bowl, press plastic wrap onto surface; chill. (May be made ahead to this point.)
  • Whip cream and sugar until thick; fold into prepared lemon curd. Divide cream among puffs, replacing top loosely.
  • Dust tops with icing sugar through a small sieve.

Makes 10 cream puffs.

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