Chew on This | Meyer Lemon Cream Puff Pastries

It's April 15th today. And it's snowing here in my little corner of the world. Blah. And it's tax day. Blah, blah. And, I found out this morning that I need to spend many, many dollars in repairs on my vehicle. Blah, blah, blah.

What ever should I do?

I shall make dessert. 

Meyer Lemon* Cream Puff Pastries. They are the perfect taste of Spring that I desire. Fresh, light, tart, and delicious. They're bright and chipper - and perfect for Easter brunch. 

And they're perfect for today, April 15th, in all it's glory.

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Here's our recipe:

Meyer Lemon* Cream Puff Pastries

(makes 18)

1/2 C granulated sugar

3 egg yolks

8 ounces cream cheese, softened

1-2 T Meyer lemon* zest

Juice of one Meyer lemon* (about 2 heaping tablespoons)

1 1/4 C heavy whipping cream

1 package puff pastry

1 egg, lightly beaten

2 T granulated sugar

2 pints raspberries

Preheat oven to 400℉. Remove puff pastry from the freezer and allow to thaw at room temperature for 40 minutes. Line two cookie sheets with foil and set aside until ready to use.

In the bowl of a stand mixer, beat together the sugar and egg yolks. Beat until the mixture is a lovely light yellow color. Add your softened cream cheese, Meyer lemon zest, and fresh Meyer lemon juice. Mix thoroughly. Set aside.

In another bowl, pour in your cream and beat until soft peaks form. Now, gently fold the whipped cream into the Meyer lemon mixture. When finished, set Meyer lemon cream into the refrigerator until puff pastry is ready.

Remove your puff pastry sheets from the packaging. Lay the sheets flat and cut each sheet into 9 square pieces. Place the puff pastry squares on to the cookie sheets and, using a pastry brush, brush each square with the egg. Lightly sprinkle each square with sugar and place into the oven for 12-15 minutes, or until puffed and a rich golden brown on top.

Remove puffs from the oven and allow to cool completely. With a spoon, press a hole into the middle of each square. Fill each square with a few raspberries. Top with a huge dollop of your chilled Meyer Lemon cream and another raspberry. Plate and enjoy!

*If you can't find Meyer Lemons, no worries. You can use regular lemons in this recipe for a perfectly tart and sweet dessert.