"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Lemon Meringue Cream Puffs Recipe

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This recipe for Lemon Meringue Cream Puffs, by , is from A Fair Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Rose Zellmer
Added: Sunday, July 1, 2007


CREAM PUFFS-1 cup water, 1/2 cup butter, 1/4 tsp salt, 1
tsp. sugar, 1 cup flour, 4 eggs
LEMON FILLING-1 1/2 cups sugar, 1 1/2 cup hot water, 3
Tbsp. flour, 3 Tbsp. cornstarch, 3 egg yolks, beaten, 2 Tbsp.
butter, rind of 1 lemon, grated, 1/3 cup lemon juice
MERINGUE-3 egg whites, 1/2 tsp. vanilla, 1/4 tsp cream of
tartar, 6 Tbsp. sugar

Preheat oven to 350.
CREAM PUFFS - Bring to a boil water, butter, salt and sugar,
boil until butter is melted. Remove from heat and
add flour all at once. Mix until blended with a wooden spoon till
ball forms. Cool 5 minutes. Add eggs one at a time beating till
mixture forms a smooth ball. Drop by tablespoons on to
cookie sheet and bake for 15-20 minutes till golden brown.
Set aside and cool.
FILLING - In medium size sauce pan, mix sugar, flour,
cornstarch. Add hot water and bring to a boil and cook at
medium heat 2 minutes. Remove from heat and add a
tablespoon of hot mixture to beaten egg yolk then return to
pan. Heat to boil again and cook 2 minutes more over
medium heat. Blend in the butter, lemon peel, and lemon juice.
Set aside.
MERINGUE - Beat egg whtes with vanilla and cream of tartar
till soft peaks form. Add sugar and beat till stiff peaks form.
Set aside.
ASSEMBLY - Cut a small top off the cream puffs and scoop
out the insides. Fill each cream puff with lemon fillng and seal
the top with meringue. Brown in oven till golden

Number Of Servings:
Number Of Servings:
12 cream puffs




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