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

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