LEMON MERINGUE PUFFS

Lemon Meringue Puffs image

Number Of Ingredients 11

1/2 recipe Basic Cream Puff dough
1 1/2 teaspoons finely shredded lemon peel
1 1/2 cups sugar
3 tablespoons cornstarch
3 tablespoons all-purpose flour
1 1/2 cups water
3 beaten egg yolks
2 tablespoons butter or margarine
1/2 teaspoon finely shredded lemon peel
1/3 cup lemon juice
1 recipe Meringue

Steps:

Prepare and bake Basic Cream Puff dough as directed except beat the 1 1/2 teaspoons finely shredded lemon peel into the batter along with the eggs.
In medium saucepan combine sugar, cornstarch, flour, and dash salt. Gradually stir in water. Cook and stir over medium-high heat till thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Remove from heat.
Stir about 1 cup of the hot mixture into the beaten yolks. Return mixture to saucepan; cook and stir 2 minutes more. Remove from heat. Stir in butter or margarine, the 1/2 teaspoon lemon peel and the lemon juice.
Fill cream puff halves with the pudding mixture. Pipe Meringue around edges or dollop onto center of each puff half.
Bake in 350° oven for 10 to 12 minutes or till meringue is golden. Chill.
Meringue: In mixer bowl beat 3 egg whites, 1/2 teaspoon vanilla, and 1/4 teaspoon cream of tartar at medium speed of electric mixer about 1 minute or till soft peaks form (tips curl over). Gradually add 1/3 cup sugar, beating at high speed of electric mixer till stiff peaks form (tips stand straight).