Meyer Lemon Beignets-just in time for Mardi Gras

Ah, what can't be done with Choux pastry? It's the deceptively easy stuff that eclairs, profiteroles, and other French pastries are made of-and it couldn't be easier.

You'll need:
The juice of two Meyer lemons+ enough water to make 1 C liquid.
6 T butter
1 C plus 2 T flour
1/4 t salt
2 T sugar
3 eggs

Oil for frying, powdered sugar and lemon zest for garnish.
Optional:the Princess and the Frog. If you can handle all the Voodoo and the fact that Mama Odie makes out with a snake.

In a medium sauce pan, bring the water and Meyer Lemon juice to a boil, along with the salt and the sugar. Dump the flour in all at once, and cook on the heat, stirring with a wooden spoon, until it forms a boil. Remove from heat and dump the ball into your mixer bowl. Beat in the eggs, one at a time, until smooth and glossy.

Heat your fry oil. On my stove, it's just a little higher than medium, a bit of dough tossed in should dance and sizzle.

Place-don't drop-dough by rounded teaspoons into hot oil, CAREFULLY. You should scoop the dough back and forth between the spoons two or three times to form a ball, then scrape the dough carefully into the hot oil. It should float- cook until a nice, attractive, golden color.

Remove to a paper towel lined plate- top with powdered sugar and lemon zest.

Serve with hot coffee and let the kids enjoy the donuts (what do you think Beignets are?) with milk and a the movie.

Pat yourself on the back for being a kick ass mommy. This last step is NOT optional.