Lemon Cream Puffs are the zingy, summery and creamy version of the original! Stuffed with an easy lemon cream puff filling. SO delicious!

For the Shells:
1/2 cup of Water
1/4 cup of Butter
1 cup of Flour
2 Eggs
1/4 tsp of salt
For the Filling:
1 cup of Lemon Curd
1-1/2 cups of Whipped Topping
Juice and zest of 1/2 of a Lemon

Preheat your oven to 425 degrees and line a baking sheet with parchment paper, set aside. In a saucepan, add the water, butter and salt and bring to a boil, add the flour and cook while stirring until the dough comes together into a ball.
Place the dough in a bowl and using a handheld electric whisk, whisk the dough for about a minute to cool it a bit and then start adding one egg at a time and mix until the mixture is nice and creamy.

Using a small ice cream scoop, form the puffs and place them a couple inches apart on your prepared baking sheet, pop them in the oven for 20 minutes.

As soon as they come out, use a sharp knife and pierce a little slit on the side of each one and then let them cool completely. To make the filling, simply mix together all the ingredients for the filling and using a piping bag with a round tip, fill each one then pop them in the fridge to set for a bit.

Recipe by => https://www.laurainthekitchen.com