Lemon Puffs

Lemon Puffs by Mrs. Haywood White (Raleigh) from the WPTF “Ask Your Neighbor” Cookbook.

Ingredients

Lemon Puffs

• 1 1/2 cups granulated sugar
• 1/2 cup water
• 6 eggs, separated
• 1/2 tsp cream of tartar
• 1 1/2 cups cake flour, sifted
• 1 tsp vanilla extract
• Powdered confectioners’ sugar (for dusting)

Lemon Filling

• 3/4 cup granulated sugar
• 3/4 cup water
• 3 tbsp cornstarch
• 1 tbsp butter
• 1/4 tsp salt
• 1/3 cup lemon juice
• 2 tbsp grated lemon rind

Directions

Lemon Puffs

1. In a saucepan, combine the granulated sugar and water. Boil the mixture until it spins a long thread when a spoon is lifted from the syrup.
2. In a mixing bowl, beat the egg whites until stiff peaks form. Gradually pour the hot syrup over the stiffly beaten egg whites, beating constantly until the mixture cools.
3. Stir in the well-beaten egg yolks and vanilla extract.
4. Gently fold in the sifted cake flour combined with cream of tartar.
5. Drop the batter by teaspoons onto parchment paper and place it on a cookie sheet.
6. Sprinkle with powdered confectioners’ sugar.
7. Bake in a preheated oven at 350°F (175°C) for 10-12 minutes or until lightly golden.

Lemon Filling

1. In a saucepan, mix the sugar, cornstarch, and salt. Gradually add the water, stirring until smooth.
2. Bring the mixture to a boil, stirring constantly, and boil for 1 minute.
3. Remove from heat and stir in the butter and grated lemon rind.
4. Gradually add the lemon juice, stirring until the filling is well combined and smooth.
5. Allow the filling to cool slightly before using.

Assembling Lemon Puffs:

1. Once the puffs are baked and cooled, spread a generous amount of lemon filling on the flat side of one puff and top with another, sandwiching the filling between them.
2. Dust with powdered confectioners’ sugar before serving.