Ingredients
For the Choux Pastry:
1/2 cup (120ml) milk
1/2 cup (113g) unsalted butter
1/2 cup (120ml) water
1/4 tsp salt
1 cup (125g) all-purpose flour
4 large eggs
For the Lemon Custard Filling:
1/2 cup (100g) granulated sugar
2 cups (480ml) milk
3 tbsp cornstarch
4 large egg yolks
Zest of 1 lemon
2 tbsp lemon juice
1 tbsp unsalted butter
1/2 tsp vanilla extract
Instructions
Step 1: Prepare the Lemon Custard
In a medium saucepan, heat the milk over medium heat until it’s warm but not boiling.
In a mixing bowl, whisk together the sugar, cornstarch, and egg yolks until smooth and pale.
Gradually pour the warm milk into the egg mixture, whisking constantly.
Transfer the mixture back to the saucepan and cook over medium heat, stirring constantly, until it thickens into a custard consistency.
Remove from heat and stir in the lemon zest, lemon juice, butter, and vanilla extract until smooth.
Transfer the custard to a bowl, cover with plastic wrap (pressing it against the surface), and refrigerate until chilled.
Step 2: Make the Choux Pastry
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a medium saucepan, combine water, milk, butter, and salt. Heat over medium heat until the butter melts and the mixture starts to simmer.
Add the flour all at once, stirring vigorously with a wooden spoon until the dough forms a ball and pulls away from the sides of the pan.
Remove from heat and allow the dough to cool slightly.
Add the eggs one at a time, mixing well after each addition until the dough is smooth and glossy.
Spoon or pipe the dough onto the prepared baking sheet in rounds (about 2 inches in diameter).
Enjoy.