Lemon Spice Puffs Recipes

LEMON CREAM PUFFS

Lemon Cream Puffs image

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

Ingredients

1/2 cup water
1/4 cup butter, cubed
1/2 cup all-purpose flour
2 eggs
LEMON FILLING:
1 egg, beaten
1/3 cup sugar
3 tablespoons lemon juice
2 tablespoons butter, cubed
1 cup heavy whipping cream
2 teaspoons sugar
Confectioners' sugar

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.

LEMON YEAST PUFFS

Lemon Yeast Puffs image

The lemon flavor in these yeast muffins makes them unique. My husband is a minister, and we're invited to many potlucks. People love these muffins.

Provided by Taste of Home

Time 35m

Yield 1-1/2 dozen.

Number Of Ingredients 13

Ingredients

1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
3/4 cup warm milk (110° to 115°)
1/3 cup sugar
1/3 cup shortening
1 tablespoon grated lemon zest
1 teaspoon salt
1 teaspoon lemon juice
2 large eggs, room temperature
3 cups all-purpose flour
TOPPING:
1 tablespoon sugar
1/2 teaspoon ground cinnamon

Steps:

In a large bowl, dissolve yeast in warm water. Add milk, sugar, shortening, lemon zest, salt, lemon juice, eggs and 1-1/2 cups flour. Beat on low speed for 30 seconds. Beat on high for 3 minutes. Stir in remaining flour (batter will be thick). Do not knead. Cover; let rise in a warm place until doubled, about 1 hour., Stir dough down. Fill greased muffin cups half full. Cover and let rise until doubled, about 30 minutes. , Combine sugar and cinnamon; sprinkle over the dough. Bake at 375° for 15-20 minutes or until golden brown. Remove from pans to wire racks. Serve warm.

Nutrition Facts : Calories 141 calories, Fat 5g fat (1g saturated fat), Cholesterol 25mg cholesterol, Sodium 144mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 1g fiber), Protein 3g protein.

LEMON CURD FOR CREAM PUFFS

Lemon Curd for Cream Puffs image

Use this recipe to make our Cream Puffs with Lemon Mousse and Blueberry Sauce.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Yield Makes about 3/4 cup

Number Of Ingredients 6

Ingredients

1 large egg, plus 3 large egg yolks
1/2 cup sugar
1 1/2 teaspoons finely grated lemon zest
1/4 cup plus 2 tablespoons fresh lemon juice (from 2 lemons)
Pinch of salt
2 ounces (4 tablespoons) unsalted butter, cut into pieces

Steps:

Whisk together egg, yolks, sugar, lemon zest and juice, and salt. Bring to a simmer in a medium saucepan over medium heat, whisking constantly. Cook until mixture is thickened, 4 to 5 minutes. Strain through a fine sieve into a bowl. Whisk in butter. Press plastic wrap directly onto surface of lemon curd, and refrigerate until cold, at least 1 hour or up to overnight.

LEMON SPICE PUFFS

Lemon Spice Puffs image

Make and share this Lemon Spice Puffs recipe from Food.com.

Provided by spatchcock

Categories Yeast Breads

Time 1h5m

Yield 18 serving(s)

Number Of Ingredients 11

Ingredients

1/4 cup water
1 package yeast
1 cup warm milk
1/2 cup sugar
5 tablespoons butter or 5 tablespoons margarine, softened
2 tablespoons poppy seeds
1 tablespoon grated lemon, rind of
1 teaspoon salt
3 cups all-purpose flour
2 eggs
2 teaspoons ground nutmeg

Steps:

Place warm water in large, warm bowl.
Sprinkle in yeast; stir until dissolved.
Stir in warm milk, 6 tablespoons sugar, butter, poppy seeds, lemon peel, salt and 2 cups flour; blend well.
Add eggs and remaining flour; stirring until smooth.
Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
Stir batter down.
Grease 18 muffin pan cups.
Spoon batter into cups, filling half full.
In small bowl, combine remaining 2 tablespoons sugar and nutmeg.
Sprinkle about 1/2 teaspoon sugar mixture evenly over each cup.
Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.
Bake at 375 degrees F.
for 20 minutes or until done.
Remove from muffin cups; cool on wire racks.

Nutrition Facts : Calories 150.3, Fat 5, SaturatedFat 2.6, Cholesterol 33.9, Sodium 167.3, Carbohydrate 22.7, Fiber 0.8, Sugar 5.9, Protein 3.7

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