Lemon Profiteroles

Directions

1. 1
   In a small saucepan, bring the milk and lemon zest to a boil over medium heat.
2. 2
   Remove the pan from the heat and allow the mixture to cool for 5 minutes.
3. 3
   In a medium bowl, mix together the egg yolks, sugar and flour (mixture will be thick).
4. 4
   Pour the milk mixture into the bowl and whisk until smooth.
5. 5
   Return the mixture to the saucepan and whisk constantly over medium-low heat until smooth and thick, about 6 to 7 minutes.
6. 6
   Remove the pan from the heat and stir in the butter.
7. 7
   Whisk in the vanilla and lemon juice until smooth.
8. 8
   Transfer the pastry cream to a clean bowl and lay a piece of plastic wrap directly onto the surface.
9. 9
   Refrigerate for 2 hours.
10. 10
    Using a paring knife, cut the tops off of the profiterole shells and reserve.
11. 11
    Using a small dessert spoon or a pastry bag fitted with a plain tip, fill the shells with the pastry cream.
12. 12
    Cover with the profiterole tops and arrange them on a serving platter.