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Lemon Filling For Cream Puffs

Ingredients
 

4 egg yolk -- beaten
2 cup sugar
1/3 cup lemon juice -- 2 lemons
1 tbsp lemon zest
1 speck salt
4 tbsp cornstarch -- rounded
1/2 cup cold water
2 cup water -- hot



 
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Preparation
 
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

 

 
Servings:
1


 

 

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