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KC: Lemon Filled Cream Puffs

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* 1 cup Water

* 1/2 cup Shortening

* 1 tbs. Sugar

* 1/2 tsp. Salt

* 1 cup Matzo Meal

* 4 Eggs

Lemon Filling:

* 2 Eggs, well beaten

* 3/4 cup Sugar

* 1 tbs. Potato Starch

* 1 tsp. Shortening

* 1 cup Water

* Juice from 1 Lemon


Cream Puffs: Bring water, shortening, sugar and salt. Reduce heat and pour in matzo meal all at once. Stir until it forms a ball and leaves side of pan. Remove from heat. Add unbeaten eggs one at a time and beat thoroughly. Drop by tablespoon on greased cookie sheet, 2- inches apart. Bake at 350 degrees F for 40 minutes. When cool, cut off tops. Remove webbing and fill.

Lemon Filling: Mix sugar and potato starch, add to eggs, beating slowly. Add lemon juice, shortening and water and cook in a double boiler until thick. Cool. Insert into puff. Replace top of cream puffs.

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