| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Sugar |
| 2 |
T |
Potato starch |
| 1 |
ds |
Salt |
| 3/4 |
c |
Ice water |
| 2 |
|
Slightly beaten egg yolks |
| 1 |
|
Lemon, grated peel of |
| 3 |
T |
Lemon juice |
| 1 |
T |
Butter or margerine |
INSTRUCTIONS
Combine sugar, potato starch and salt in a medium pan. gradually add
ice water. Stir in egg yolks, lemon peel, and lemon juice. Cook and
stir over medium heat until bubbly. Boil only one minute-no longer.
Remove from heat and stir in butter. Let cool 15 to 20 minutes. Fills
8-10 large or 12-16 small puffs. THese recipe are from Something
Different for Passover Posted to JEWISH-FOOD digest V97 #108 by Judith
Sobel <jcs@mindspring.com> on Mar 31, 1997
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