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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 10 |
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The fluffy filling for these light crisp shells has a delectable citrus flavor. Field editor Doreen Martin of Kitimat, British Columbia shared the special treat. Ingredients:
1/2 cup water |
1/4 cup butter, cubed |
1/2 cup king arthur unbleached 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.
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