Lemon cream

Cream puff

• 1 LEMON
• 1 CUP CREAM
• 1/2 CUP MILK
• 4 EGGS
• 80 GRAM SUGAR
• 1/2 CUP YOGURT
• 4 TBSP BROWN SUGAR

• 8 SMALL OR 4 LARGE PUFFS
• 1 1/2 CUP CREAM
• 6 TBSP SUGAR
• 25 GRAM CHOCOLATE, grated

Press the juice from the lemon and grate the rind. Mix with the cream, the milk and the white sugar. Beat the eggs and mix with the cream mixture. Pour in small forms, put the forms in a layer of water and bake 35 minutes at 160 degrees in the oven. Cool down. Spread the yogurt on top and sprinkle the brown sugar over.

The Worldcook site has another recipe for lemon cream.  

Cut the puffs open, using scissors is easiest. Whip the cream with the sugar. Fill the puffs with the cream. Put one tablespoon cream and some chocolate on top for decoration.