Lemon Curd Sweet Choux Pastries

Ingredients

• 8 large egg yolks
• 1 1/4 cups granulated sugar
• 1/2 cup fresh lemon juice
• 1/2 cup salted butter, chilled and cubed
• 1 tbsp grated lemon peel
• 48 choux pastries (recipe link below)

Directions

1. Whisk together egg yolks and sugar in a medium heavy saucepan until mixture is slightly thickened and pale yellow in colour. Stir in lemon juice. Cook over medium-low heat, stirring constantly, until mixture is thickened and coats a spoon, about 12 – 15 minutes. Remove from heat and transfer to a medium heatproof bowl. Add butter and lemon peel. Stir until butter is melted.
2. Cover surface of lemon curd with plastic wrap and let stand at room temperature for 15 – 20 minutes. Refrigerate until chilled and set, about 1 – 2 hours.
3. Cut openings in sides of Choux Pastries and spoon 2 tsp lemon curd into each puff. Alternatively, spoon curd into a pastry bag fitted with a medium plain tip and pipe about 2 tsp curd into each puff. May be refrigerated for up to 6 hours.