Description
Delight in these homemade Lemon Eclairs featuring light and airy choux pastry filled with a zesty lemon curd whipped cream and topped with a glossy lemon icing. Perfectly baked to golden perfection, these eclairs balance sweet and tart flavors in every bite, making them an elegant dessert for any occasion.
Ingredients
Choux Pastry
- 10 tablespoons water
- 50 grams butter (cubed)
- 65 grams all-purpose flour
- 2 whole eggs (beaten)
Filling
- 300 ml heavy cream
- 6 tablespoons lemon curd (store-bought or homemade)
Icing
- 200 grams powdered sugar
- 1 whole lemon (juiced)
- 3 drops yellow food coloring
Instructions
- Prepare choux pastry: Preheat the oven to 400°F (200°C) and line two sheet trays with silicone mats. In a saucepan over medium-low heat, combine water and cubed butter, bringing it to a boil. Remove from heat and quickly stir in the flour until a paste forms. Return to heat, stirring continuously for a few minutes until the dough forms a ball. Let cool slightly.
- Incorporate eggs: Whisk the beaten eggs into the cooled dough until the mixture is smooth and glossy. Lightly sprinkle water on the trays to create steam and transfer the dough into a piping bag fitted with a plain 1/2 inch opening. Pipe 3-inch eclairs onto the trays, spacing six per tray.
- Bake the eclairs: Bake at 400°F for 10 minutes, then reduce the oven temperature to 375°F (190°C) and bake for an additional 20 minutes until golden and puffed. Meanwhile, prepare the filling and icing.
- Make lemon filling: Using an electric hand mixer, whip the heavy cream until stiff peaks form. Gently fold in the lemon curd until smooth. Set aside.
- Prepare icing: In a bowl, mix powdered sugar with lemon juice and add the yellow food coloring. Stir until you achieve a thick, stiff icing. Set aside.
- Cool and slice: Once baked, allow the eclairs to cool enough to handle, then carefully slice each eclair lengthwise in half. Transfer to a wire rack to cool completely.
- Assemble eclairs: Fill a piping bag fitted with a plain 1/2 inch opening with the lemon filling. Pipe a generous amount on the bottom half of each eclair, then cover with the top half.
- Ice the eclairs: Fill a disposable piping bag with the lemon icing and pipe a thick line lengthwise on each eclair. Use a butter knife warmed under hot water to spread the icing evenly and achieve a glossy finish. Rinse the knife under hot water between eclairs for best results.
- Serve or store: Serve the assembled eclairs immediately or refrigerate in a sealed container until ready to serve.
Notes
- Ensure the choux pastry dough is smooth and glossy before piping for the best texture.
- Sprinkling water on the baking trays helps create steam, which improves the puffing of the eclairs.
- Use freshly squeezed lemon juice for a brighter, fresher icing flavor.
- Handle baked eclairs carefully when slicing to avoid deflating them.
- For best results, serve the eclairs the same day they are assembled, though they can be stored refrigerated overnight.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
