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Lemon Cream Eclairs

These Lemon Cream Eclairs feature a crisp golden shell filled with tangy lemon cream and topped with a glossy lemon glaze. They look fancy, taste incredible, and are surprisingly manageable to make.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 12 eclairs
Course: Dessert
Cuisine: French
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Choux Pastry Shell
  • 1 cup water
  • 1/2 cup unsalted butter, cut into pieces
  • 1/4 teaspoon salt
  • 1 teaspoon granulated sugar
  • 1 cup all-purpose flour
  • 4 large eggs, room temperature
For the Lemon Cream Filling
  • 3/4 cup fresh lemon juice (about 4-5 lemons) Fresh lemons are recommended for best flavor.
  • 1 tablespoon lemon zest
  • 3/4 cup granulated sugar
  • 3 large eggs
  • 1/2 cup unsalted butter, cubed
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
For the Lemon Glaze
  • 1 cup powdered sugar
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest (optional, for extra zing)

Method
 

Make the Lemon Curd Filling
  1. In a medium saucepan, whisk together the eggs and granulated sugar until well combined.
  2. Pour in the fresh lemon juice and add the lemon zest.
  3. Place over medium heat, stirring constantly until mixture thickens, about 8 to 10 minutes.
  4. Remove from heat and add the cubed butter, stirring until melted.
  5. Strain the mixture into a bowl to catch any cooked egg bits.
  6. Cover with plastic wrap and refrigerate for at least 1 hour until cold.
Prepare the Choux Pastry
  1. Preheat oven to 400°F (200°C) and line two baking sheets with parchment paper.
  2. Combine water, butter, salt, and sugar in a saucepan over medium-high heat until boiling.
  3. Remove from heat, add flour, and stir until it forms a smooth ball.
  4. Return to low heat and stir for another 2 minutes.
  5. Let mixture cool for 3 minutes, then add eggs one at a time, beating well.
Pipe and Bake the Eclairs
  1. Fill a piping bag with the choux dough and pipe logs about 4 inches long on the baking sheets.
  2. Smooth any peaks with damp fingers.
  3. Bake for 20 to 25 minutes until deep golden brown and hollow.
Finish the Lemon Cream Filling
  1. Whip the heavy cream with powdered sugar until stiff peaks form.
  2. Gently fold the whipped cream into the cold lemon curd until no white streaks remain.
Fill the Eclairs
  1. Using a piping bag, fill each cooled eclair with lemon cream through a slit.
  2. Alternatively, slice each eclair in half and spoon in the lemon cream.
Make and Apply the Lemon Glaze
  1. Whisk powdered sugar with lemon juice until smooth.
  2. Dip the tops of filled eclairs in the glaze and let set.

Notes

For best texture, fill eclairs close to serving time. Use room temperature eggs for better dough consistency and wait for shells to cool completely before filling.