Iris's Passover Lemon Cream Puffs

Puffs:

1 c. water
1/3 c. oil
1 c. matzoh meal
1/4 tsp. salt
4 eggs

Filling:

2 eggs
3/4 c. sugar
1 Tb. potato starch
Juice of one lemon
3/4 c. water
1 Tb. margarine
For puffs, heat water and fat to boiling in saucepan. Add matzoh meal and salt; stir rapidly until dough no longer sticks to pan. Cool slightly. Add unbeaten eggs, one at a time, beating well after each. Drop by tablespoons onto a greased cookie sheet. Bake at 450 degrees for 25 minutes; reduce heat to 325 degrees and bake 40 minutes longer.

For filling, beat eggs. Blend sugar and flour; add to eggs. Blend in lemon juice and water. Cook in top of double boiler, stirring, until thick. Add margarine; cool. Slice open shells and insert filling. Sprinkle powdered sugar over the top. Makes 12.

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