• 2 eggs
• 3/4 cup sugar
• 1 Tbsp. potato starch
• 1 lemon , juiced

• 1/3 cup fat
• 1 cup matzah meal
• 1/8 tsp. salt
• 4 eggs
• Sweetened whipped cream (optional)
• Chocolate (optional)

To make filling: Beat eggs well. Combine sugar with potato starch. Combine with eggs and beat. Add lemon juice and 1 cup water. Cook mixture in the top of a double boiler until thick, stirring constantly. Cool and fill cream puffs.

To make puffs: Preheat oven to 450°. Combine 1 cup water with fat and bring to a boil. Add matzah meal and salt. Cook until well blended.

Remove from heat. Beat in eggs, one at a time. Drop spoonfuls onto a greased baking sheet. Bake at 450° for 25 minutes, then at 325° for 45 minutes, until puffs are dry. Cut in half. Fill with cream puff filing, sweetened whipped cream and drizzle with chocolate.