Lemon Curd Cream Puffs

I have a co-worker who is moving to another state and we had a going away party for her. I wanted to make a special treat that I knew she would like, so I made
these wonderful creamy lemon cream puffs.

Cream puffs
1 cup water
1/2 cup butter
1/2 tsp salt
1 cup flour
4 eggs
Heat the butter and water to a boil. Add the flour all at once stirring vigorously until the mixture leaves the sides of the pan. Remove from heat. Add eggs one at a time beating vigorously until completely mixed together after each egg.  Drop by tablespoon onto a greased baking sheet. Bake 400 degrees for 25-30 minutes. Makes about 20 puffs. Cool. Cut tops remove the insides. Fill with Lemon Curd.
Lemon Curd
4 tsp lemon zest
2/3 cup fresh lemon juice
5 eggs
1 cup sugar
1/2 cup melted butter
1 container whipped topping ( I like Cool Whip extra creamy)
Using a blender, blend the sugar and eggs.  Add lemon juice and zest, blend until smooth.  While blender is running add melted butter.  Transfer to a heavy sauce pan, cook and stir over medium heat until mixture is thick and coats the back of the spoon. Cool.  Add cool whip to cut the curd making about a 50-50 mixture.  Fill cream puffs and dust with powdered sugar.
We love them I hope you do too.
Mary Ellen If you are new to Spindles we would love for you to subscribe to our e-mail updates or follow us on Facebook, Pinterest, or Twitter.

Other things you might enjoy:

Carrot Cookies
Grandma Godfrey’s Lemon Pie
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20 thoughts on “Lemon Curd Cream Puffs

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