Name: Lemon Raspberry Eclairs Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: French
Ingredients: 1 cup water; 1/2 cup unsalted butter; 1 cup all-purpose flour; 4 large eggs; 1/4 teaspoon salt; 1 cup heavy cream; 1/4 cup lemon juice; Zest of 1 lemon; 1/2 cup sugar; 3 tablespoons cornstarch; 1/2 cup milk; 3 large egg yolks; 1/4 teaspoon vanilla extract; 1 cup fresh raspberries; 1/2 cup powdered sugar; 1 tablespoon lemon juice

Jump to Recipe

Introduction

Lemon Raspberry Eclairs are a delightful twist on the classic French pastry, combining tangy lemon cream with a sweet raspberry glaze. Light, airy shells filled with zesty filling make for an irresistible treat perfect for any occasion.

Two brown éclairs sit on a white plate with a white marbled texture surface beneath. Each éclair has three layers: the bottom is a light brown, crisp pastry shell; the middle is a thick, creamy white layer of piped filling with a textured, soft look; the top is a smooth, shiny pink glaze that covers the pastry evenly. There are fresh, red raspberries with textured details and a small fresh green mint leaf on the plate near the éclairs. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the Eclair Shells:
- 1 cup water
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 4 large eggs
- 1/4 teaspoon salt
For the Lemon Cream Filling:
- 1 cup heavy cream
- 1/4 cup lemon juice
- Zest of 1 lemon
- 1/2 cup sugar
- 3 tablespoons cornstarch
- 1/2 cup milk
- 3 large egg yolks
- 1/4 teaspoon vanilla extract
For the Raspberry Glaze:
- 1 cup fresh raspberries
- 1/2 cup powdered sugar
- 1 tablespoon lemon juice

Instructions

Step 1: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. In a medium saucepan, combine water, butter, and salt. Bring to a boil over medium heat. Add the flour all at once, stirring vigorously until the mixture forms a ball and pulls away from the sides of the pan. Remove from heat and let cool for a few minutes. Add eggs one at a time, mixing well after each addition until smooth. Transfer the dough to a piping bag fitted with a large round tip. Pipe 4-inch strips onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 20-25 minutes or until golden brown. Allow eclairs to cool completely on a wire rack.
Step 2: In a medium saucepan, whisk together sugar, cornstarch, and milk. Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble. Remove from heat and gradually whisk in egg yolks, lemon juice, and lemon zest. Return to heat and cook for an additional 2 minutes, stirring continuously. Remove from heat and stir in vanilla extract. Transfer the lemon cream to a bowl, cover with plastic wrap, and refrigerate until chilled. Once chilled, whip heavy cream until stiff peaks form and gently fold it into the lemon mixture.
Step 3: In a small saucepan, combine raspberries, powdered sugar, and lemon juice. Cook over low heat, stirring occasionally, until the raspberries break down and the mixture thickens. Strain the mixture through a fine-mesh sieve to remove the seeds. Allow the glaze to cool slightly.
Step 4: Using a small knife, make a small slit on the side of each eclair shell. Fill a piping bag with the lemon cream filling and pipe it into the eclair shells. Dip the tops of the filled eclairs into the raspberry glaze, allowing any excess to drip off.

Tips & Variations

For a smoother filling, make sure to cool the lemon cream completely before folding in the whipped cream.
Fresh raspberries work best for the glaze, but frozen can be used if strained well.
You can substitute lemon juice with lime juice for a different citrus twist.
To add extra texture, garnish the glazed tops with finely chopped pistachios.

Storage

Store assembled eclairs in an airtight container in the refrigerator for up to 2 days. The shells may soften over time due to the filling’s moisture. Reheat slightly in a warm oven if desired, but it’s best enjoyed fresh. Keep leftover filling and glaze refrigerated separately for up to 3 days.

How to Serve

Two éclairs lie on a white plate over a white marbled texture. Each éclair has three layers: a golden-brown choux pastry base, a thick middle layer of white creamy filling piped in waves, and a smooth, glossy light pink icing layer on top. Around the éclairs, there are two bright red raspberries and a small green mint leaf, adding fresh color to the scene. The photo is close up, with soft lighting highlighting the textures and colors of the dessert. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the eclair shells ahead of time?

Yes, you can bake the shells a day ahead and keep them in an airtight container at room temperature. Fill and glaze just before serving for best texture.

What can I use if I don’t have cornstarch for the filling?

You can substitute cornstarch with an equal amount of all-purpose flour, but the filling may be slightly less smooth. Mix the flour with sugar before adding to prevent lumps.