Lemon Meringue Puffs Recipes
LEMON CREAM PUFFS
The fluffy filling for these light crisp shells has a delectable citrus flavor. -Doreen Martin, Kitimat, British Columbia
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 10 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 400°. In a large saucepan, bring water and butter to a boil. Add flour all at once, stirring until a smooth ball forms. Remove from heat; let stand 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth. , Drop by rounded tablespoonfuls 3 in. apart onto greased baking sheets. Bake 30-35 minutes or until golden brown. Remove to wire racks. Immediately split puffs and remove tops; discard soft dough from inside. Set puffs and tops aside to cool., For filling, in a small heavy saucepan, combine egg, sugar, lemon juice and butter. Cook and stir over medium heat until mixture is thick enough to coat the back of a spoon. Transfer to a small bowl; refrigerate until partially set., In a large bowl, beat cream and sugar until stiff peaks form; fold into lemon mixture. Fill cream puffs; replace tops. Dust with confectioners' sugar.
Nutrition Facts : Calories 217 calories, Fat 17g fat (10g saturated fat), Cholesterol 114mg cholesterol, Sodium 79mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 0 fiber), Protein 3g protein.
MERINGUE PUFFS
Make and share this Meringue Puffs recipe from Food.com.
Provided by ratherbeswimmin
Categories Breads
Time 50m
Yield 36 cookies
Number Of Ingredients 6
Steps:
- Beat 2 egg whites until soft peaks form.
- Add sugar, cream of tartar, and salt; beat until stiff.
- Fold in chocolate chips and pecans.
- Drop by teaspoonfuls onto a cookie sheet lined with wax paper.
- Bake at 300 degrees for 20 minutes.
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- Preheat the oven to 400°F. Place the water, butter, and salt in a small saucepan and place over medium-high heat. Bring the water to a rolling boil and melt the butter.
- In a saucepan, whisk to combine the sugar, cornstarch, lemon zest, and salt. Whisk in the water and lemon juice and place the mixture over medium heat.
- Pour the water and sugar into a saucepan and place over medium-high heat. Heat the mixture until it registers 240°F on a candy thermometer.
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- Preheat oven to 375* F. Place rolled out pastry into pastry tin and press pastry against bottom and sides of a fluted tart pan (I used 13" x 4") until snug inside. Using a fork, punch holes into the pastry (base and sides). Brush pastry with egg wash. Line the bottom with parchment paper and fill with pie weights or dried beans.
- In a medium sauce pan, whisk the eggs, egg yolks, and sugar until just mixed. Stir in the Meyer lemon juice and zest, then all 6 tablespoons of butter. Place over low to medium heat (edging closer to low as if the eggs get too hot too quickly they will scramble) and cook, stirring constantly until mixture begins to thicken and can coat the back of a wooden spoon. About 10-15 minutes or when the mixture reaches a temperature of 170° F (if a candy thermometer is available). Allow to cool and set aside.
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