Meyer Lemon Cream Puff

My mind is on Easter and spring. And lemon themed desserts are great for these two important occasions.

Meyer Lemon Cream Puff

1 cup water

1/2 cup butter

Pinch of salt

1 cup sifted flour

4 eggs

1 pint heavy cream

1/2 cup powdered sugar

1 pkg. instant lemon pudding (powder only)

2 tbsp. Meyer lemon zest

Juice of 1 Meyer lemon

1/2 cup milk

1 tsp. lemon extract

In a medium sauce pan, place water and butter and bring to a boil. Turn the heat on low- and add the sifted flour. Stirring until the dough forms a ball and comes away from the wall of the sauce pan. Remove from the heat completely. Let the dough stand for 10 minutes to cool slightly. Then add to the dough one egg at a time,  stirring until the egg is fully combined into the dough. Repeat until all 4 eggs are incorporated. Using a medium cookie scoop, place rounds of the dough on a parchment lined baking sheet. Bake at 400 degrees for 35-38 minutes until dough is dry and golden brown. Remove from the oven and cool completely. Slice the puff in half horizontally, using your fingers, remove some of the excess dough in the middle to make room for the filling.

To make the filling, whip the heavy cream until soft peaks form. Add the powdered sugar, lemon pudding powder, Meyer lemon zest and juice, milk and extract. Combine until incorporated and add about 2-3 tbsp. per puff, then place the top of the puff on the filling and dust with powdered sugar.

Makes 8 large puff or 12 smaller ones.

Happy Baking!