Mom’s famous cream puffs
You can use the recipe to make creamy cream with lemon mousse and cranberry sauce.
- 1 large egg, plus 3 large egg yolks
- 1/2 cup sugar
- 1 1/2 teaspoons of finely grated lemon zest
- 1/4 cup plus 2 tablespoons of fresh lemon juice (from 2 lemons)
- a pinch of salt
- 2 ounces (4 tablespoons) unsalted butter, cut into chunks
Whisk together the eggs, yolks, sugar, lemon juice, juice and salt. Bring to a boil over low heat in a medium saucepan over medium heat, whisking constantly. Cook until mixture is thick, 4 to 5 minutes. Straining through fine sieve to a bowl. Whisk in the butter. Press plastic wrap directly on the surface of the lemon curd, then place it in the refrigerator until cold, for at least an hour or even overnight.