Lemon filling for cream puffs
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Egg yolk -- beaten | |
| 2 | cups | Sugar |
| ⅓ | cup | Lemon juice -- 2 lemons |
| 1 | tablespoon | Lemon zest |
| Speck salt | ||
| 4 | tablespoons | Cornstarch -- rounded |
| ½ | cup | Cold water |
| 2 | cups | Water -- hot |
Directions
Beat eggs. Beat in lemon juice, zest, salt and sugar. Combine well using hand held mixer. Add cornstarch mixture (the cold water and cornstarch) then add the hot water Cook over double boiler for 20 minutes until thickened. An instant read will register 160 degrees.
Put plastic wrap on top of hot custard and cool Recipe By : Marcia Adams