Lemon filling for Cream Puffs

Course : Fillings
Serves: 1
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4 large egg yolk -- beaten
2 cups sugar
1/3 cup lemon juice -- 2 lemons
1 tablespoon lemon zest
1 dash salt
4 tablespoons cornstarch -- rounded
1/2 cup cold water
2 cups water -- hot

Preparation / 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 til thickened. An instant read will register 160 degrees. Put plastic wrap on top of hot custard and cool


Nutritional Information:

1932 Calories (kcal); 21g Total Fat; (9% calories from fat); 12g Protein; 438g Carbohydrate; 851mg Cholesterol; 54mg Sodium

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