| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Jewish | 1 | Servings | |
INGREDIENTS
| 2 | Eggs; well beaten | |
| 3/4 | c | Sugar |
| 1 | tb | Potato Starch |
| 1 | ts | Shortening |
| 1 | c | Water |
| 1 | Lemon ; Juice of |
INSTRUCTIONS
Mix sugar and potato startch, add to eggs, beating slowly. Add lemon juice, shortening and water and cook in a double boiler until thick. Cool. Insert into puff. Replace top of cream puffs. Posted to JEWISH-FOOD digest by RedKurls <RedKurls@aol.com> on Apr 7, 1998
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