1 c. water
1/2 c. butter
1/4 tsp. salt
1 c. all purpose flour
4 eggs

In a medium saucepan, place water, butter and salt. Bring to a boil. Remove from heat. Stir in flour all at once; beat well until mixture leaves the sides of the saucepan. Cool for 1 minute. Add eggs, 1 at a time, beating well after each addition. Mixture should be smooth and glossy. Make 1" mounds on greased baking sheet 2" apart.

Bake 15 minutes at 450 degrees, reduce heat to 350 degrees and continue baking 10 minutes or until shells are golden brown with dry rigid sides. Cool, slice off tops and fill with lemon curd or zesty chicken filling.

LEMON CURD FILLING:

2 eggs
1 egg yolk
1/2 c. sugar
2 tsp. grated lemon peel
3 tbsp. lemon juice
1/4 c. butter

Fills 24 puffs. Combine all ingredients in top of double boiler. Cook over hot water, stirring occasionally until mixture is as thick as mayonnaise (about 30 minutes). Chill, using teaspoon to fill puffs.

ZESTY CHICKEN FILLING:

1 (4 3/4 oz.) can chicken spread
1 tbsp. lemon juice
1 tbsp. instant minced onion
3 hard cooked eggs, chopped
2 tbsp. sour cream with chives

Fills 24 puffs. Combine all ingredients. Chill 15 minutes. Using spoon fill puffs.