Grandma Anne's & My Lemon Cream Puffs

Cream Puff "Paste":


1qt water
1 stick butter
1cup flour
4 eggs

1/8 tsp salt ONE CUP BOILING WATER---- STIR IN ONE CUP FLOUR all at once and then when it forms ball--add 4 eggs, one at t time!


Directions:


1. Bring liquid and shortening to a rolling boil.
2. Put flour in stand mixer, add hot liquid and mix until dough pulls away from sides.
3. Add eggs a few at a time.
4. Put in pastry bag or use spoon.
5. Line sheet pan with parchment paper (DO NOT SPRAY).
6. Head oven to 425F, cook MAYBE 20-25min. Shut off oven and let dry for half an hour.

Cream Puff Filling:

Combine:
1/2c cold water
7T cornstarch

In a medium sauce pan bring to boil 1 1/2c hot water and 1/2 sugar. Transfer to a double boiler and add the cornstarch mix. Temper 3 egg yolks. zest and juice 3 lemons and add to the filling. Melt in 1 tablespoon of butter.

We had an issue with trying to add splenda and it was horrible. Don't use splenda. It's not worth it. To fix the splenda taste we had to add 3oz of softened cream cheese, 1/2t lemon extract and 3/4 tub of cool whip. Then once the cream puffs were done, we filled them with the filling and put them in the fridge until dessert later that evening!