Lemon Cream Puffs

• 1/2 c. water
• 1/4 c. butter cubed (no substitutes)
• 1/2 c. all purpose flour
• 2 eggs
• 1 egg, beaten
• 1/3 c. sugar
• 3 Tbsp. lemon juice
• 2 Tbsp. butter, cubed
• 1 c. heavy whipping cream
• 2 tsp. sugar
• Confectionary sugar

1. In a saucepan, bring water and butter to a boil.
2. Add flour all at once, stirring until a smooth ball forms.
3. Remove from heat.
4. Let stand for 5 minutes.
5. Add eggs, one at a time, beating well after each addition.
6. Continue beating until mixture is smooth.
7. Drop by rounded tablespoonfuls 3 inches apart onto greased baking sheets.
8. Bake at 400u0b0 for 30-35 minutes or until golden brown.
9. Remove to wire racks.
10. Immediately split puffs and remove tops, discard soft dough from inside.
11. Set puffs and tops aside to cool.

water, butter, flour, eggs, egg, sugar, lemon juice, butter, heavy whipping cream, sugar, confectionary

Taken from www.cookbooks.com/Recipe-Details.aspx?id=74475 (may not work)