i love beard papa, but i can't afford to eat it everyday, pocket-wise and waist-wise, nonetheless they are one of my guilty pleasures. since my lemon tree has been growing like crazy, it was time to make my own puffs...lemon cream puffs.
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
- 4 tablespoons lemon juice
- 2 tablespoons butter, cubed
- 1 cup heavy whipping cream
- 2 teaspoons sugar
- confectioners' sugar
directions
1. in a 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.
2. drop by rounded tablespoonfuls 3 in. apart onto greased baking sheets. Bake at 400F for 30-35 minutes or until golden brown. remove to wire racks. when cool, split puffs.
for filling
3. in a small heavy saucepan, combine the egg, sugar, lemon juice and butter. bring to a boil over medium heat; cook and stir for 5-7 minutes or until mixture is thick enough to coat a metal spoon.
4. remove from the heat. cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. transfer to a bowl; press plastic wrap onto surface of filling. chill for 1 hour or until partially set.
5. in a mixing bowl, beat cream and sugar until stiff peaks form; fold into lemon mixture. fill cream puffs & dust with confectioners' sugar.
note: for a stronger lemon flavor, add a little lemon zest to the filling and dough