1/2 c. water
1/4 c. butter cubed (no substitutes)
1/2 c. all purpose flour
2 eggs
1 egg, beaten
1/3 c. sugar
3 tbsp. lemon juice
2 tbsp. butter, cubed
1 c. heavy whipping cream
2 tsp. sugar
Confectionary sugar

In a saucepan, bring water and butter to a boil. Add flour all at once, stirring until a smooth ball forms. Remove from heat. Let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth. Drop by rounded tablespoonfuls 3 inches apart onto greased baking sheets.

Bake at 400°F for 30-35 minutes or until golden brown. Remove to wire racks. Immediately split puffs and remove tops, discard soft dough from inside. Set puffs and tops aside to cool.

For filling, in a small heavy saucepan, combine the egg, sugar, lemon juice and butter. Bring to a boil over medium heat. Cook and stir for 5-7 minutes or until mixture is thick enough to coat a metal spoon. Remove from the heat. Cool quickly by placing pan in a bowl of ice water. Stir for 2 minutes. Transfer to a bowl; press plastic wrap onto surface of filling. Chill for 1 hour or until partially set. In a mixing bowl, beat cream and sugar until stiff peaks form; fold into lemon mixture. Fill cream puffs; replace tops. Dust with confectionary sugar. 10 servings.