Serves: 8
Total Calories: 173
Preheat oven to 375°. Lightly grease a baking sheet.
In a medium saucepan, combine water, butter and salt. Over high heat, bring to a boil. When butter melts, stir in flour all at once and stir vigorously until mixture forms a ball. Remove from heat.
Beat in 3 eggs, one at a time, until smooth and shiny. Drop mixture onto baking sheet, forming eight mounds, using about 1/4 cup of dough for each. Flatten tops slightly. Brush with beaten egg.
Bake for 30 to 40 minutes or until puffed and golden brown. Cut the top off each cream puff. Cool completely on a wire rack.
To serve, remove moist inside dough. Fill each puff with 1/4 cup Creamy Lemon Filling. Replace top. Arrange puffs in a circle on a large serving platter or pile in a pyramid in a serving bowl. Spoon on ice cream topping.
This Ruby Lemon Puffs recipe is from the Light And Luscious Desserts Cookbook. Download this Cookbook today.
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