Name: Lemon Raspberry Eclairs Recipe
Prep time: 30 min
Cook time: 25 min
Total time: 1 h 10 min
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 combine the light, airy texture of classic eclair shells with a refreshing lemon cream filling and a bright raspberry glaze. This delightful dessert balances tart and sweet flavors, making it perfect for any occasion.

A white plate on a white marbled surface holds two éclairs. Each éclair has three layers: the bottom layer is golden brown and crispy pastry, the middle layer is thick white cream with a smooth texture, and the top layer is a shiny pink icing that covers the entire length of the pastry. Beside the éclairs, two bright red raspberries and a small green mint leaf add color to the arrangement. 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: Prepare the Eclair Shells. 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: Make the Lemon Cream Filling. 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. Gently fold the whipped cream into the lemon mixture.
Step 3: Prepare the Raspberry Glaze. 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: Assemble the Eclairs. 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 extra crisp eclair shells, avoid opening the oven door during baking.
Use fresh lemon zest and juice for the brightest flavor in the filling.
Try substituting the raspberry glaze with a simple powdered sugar glaze for a different look and taste.
If fresh raspberries aren’t available, frozen raspberries can work, but thaw and drain them well before using.

Storage

Store assembled eclairs in an airtight container in the refrigerator for up to 2 days. Because of the cream filling and fresh glaze, they are best enjoyed fresh. To serve, remove from the fridge about 15 minutes beforehand to bring them to room temperature. Avoid freezing as the texture may suffer.

How to Serve

A white plate on a white marbled surface holds two long eclairs with three layers each: the bottom layer is a golden-brown baked pastry with a slightly rough texture; the middle layer is thick, creamy white filling piped in smooth swirls; the top layer is a shiny pink icing smoothly covering the pastry. Fresh red raspberries and green mint leaves lie beside the eclairs adding color contrast. 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 eclair shells a day ahead and store them in an airtight container at room temperature. Fill and glaze them just before serving to maintain their crispness.

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

You can substitute all-purpose flour in place of cornstarch, using about twice the amount (6 tablespoons) to achieve similar thickening in the lemon cream filling.