Lemon Cream Puffs

I was in the mood for something lemony this week. I wasn't sure exactly what kind of lemon treat I wanted to make so I did a little searching. My search brought me across these Lemon Cream Puffs. Aren't they kind of adorable? They were actually a lot easier than I thought making a cream puff would be. I had a great time! What was even better than that though, was eating them! They were SO good and very lemony. They hit the spot.  They were very light and refreshing, despite the cream, they didn't have a heaviness to them at all. If you are hankerin' for some lemon, give these babies a try. They would be great served at a baby/wedding shower, or a nice little brunch, ya know, something like that. Everyone will be so impressed!

Lemon Cream Puffs
adapted from allrecipes.com via Doreen Martin

• 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
• 3 tablespoons lemon juice
• 2 tablespoons butter, cubed
• 1 cup heavy whipping cream
• 2 teaspoons sugar
• confectioners' sugar

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. Drop by rounded tablespoonfuls 3 in. apart onto greased baking sheets. Bake at 400 degrees F for 28-32 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.
2. While cream puffs are cooking prepare the filling. 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. 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.
3. After lemon filling has chilled for an hour, prepare the cream. In a mixing bowl, beat cream and sugar until stiff peaks form; fold into lemon mixture. Fill cream puffs; replace tops. Dust with confectioners' sugar.