Reviewed: Feb. 6, 2012

Everyone loved these! I doubled the recipe but had tons of filling left over. They were not too sweet which we enjoyed. Will probably make more today to use up the leftover filling.

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Reviewer:

Koriekiss

Cooking Level: Intermediate

Home Town: Upland, California, USA

Living In: Bakersfield, California, USA

Reviewed: Jan. 30, 2012

Turned out great. I doubled the recipe and got 36 nice sized puffs....however, I found that I am not fond of the eggy taste of the puff shells so next time I will use individual puff pastry shells instead.

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Reviewer:

Delores

Reviewed: Aug. 13, 2011

oh my god, these were so good and easy to make. the only thing that was odd is the egg cooked a little scrambled-like in the lemon mix, i just strained it out with a mesh strainer and it came out perfect!

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Reviewer:

avalon

Cooking Level: Intermediate

Home Town: Fairbanks, Alaska, USA

Living In: Colorado Springs, Colorado, USA

Reviewed: May 13, 2011

Very good! I have made these as the recipe indicates, and I've also made just the puffs and filled them with everything from custard to chocolate cream to chicken salad. The only reason I didn't give five stars was that the puffs are just the slightest bit eggy, but still very good and the easiest to make that I have found.

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Reviewer:

Lindsay

Reviewed: May 5, 2011

we tryed these and they taste great ,but i could not get them to look anything like the pic :( think it is just me that is not good at it yet

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Reviewer:

gothkitty

Cooking Level: Beginning

Home Town: Hull, Yorkshire, England, U.K.

Reviewed: Mar. 23, 2011

I have made this recipe several times for various special dinners/church functions and they are always the talk of the dessert today. I follow the recipe exactly, and it turns out just amazing. The Lemon filling is light with a fresh taste, and people can never eat just 1, or 2 or 3!!

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Reviewer:

rcaldwell

Reviewed: Feb. 19, 2011

The rating is for the puffs alone since they came out excellent. I made some alterations though. The recipe is the exact same recipe given by my mom who is an excellent baker, with the difference that she adds 1/2 tsp. of vanilla extract to the dough which gives it a nice flavor. I have not tried the filling yet. Instead, I made my own strawberry filling. Beat an 8 oz. tub of strawberry creamcheese, 1/2 pint of heavy whipping cream, and 2 tbsp. of sugar. YUUUMMM! Everybody loved it and could not stop licking their fingers. Thanks for sharing the recipe.

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Reviewer:

Cute Brunettes

Cooking Level: Intermediate

Home Town: Burbank, California, USA

Reviewed: Feb. 12, 2011

A tasty and pretty dessert. The filling is light and refreshing and would be the perfect ending for a heavy meal.

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Reviewer:

Deb C

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Cooking Level: Intermediate

Living In: Peabody, Massachusetts, USA

Reviewed: Feb. 9, 2011

Very good, and so much easier than I expected. I blocked off several hours to make these, thinking they would be time consuming and complicated. They are so not. The dough came together just perfect; although basically flavorless and just a holder for the light lemony mousse filling, which is so good I would eat it out of the bowl with a spoon (or my fingers). The filling thickened for me in about 2 minutes and cooled in about 20, which made the recipe go very quickly. After the inside is removed from the puff part, they cool very quickly as well. I piped in the filling and sprinkled with powdered sugar. These are a nice light dessert.

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Reviewer:

mominml

Cooking Level: Intermediate

Home Town: Las Vegas, Nevada, USA

Living In: Moses Lake, Washington, USA

Reviewed: Jan. 30, 2011

A huge hit even though I thought I had overcooked one batch of puffs and undercooked the other. The overcooked batch softened up once the amazing cream was added and I put the undercooked ones back in the oven (turned off) after taking the middle outs to help dry out. The most delicious filling that can be used for numerous things. As others, I doubled the puffs and the cream amount perfectly filled the doubled puffs.

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4 users found this review helpful