Lemon Cream Éclairs Recipe
These Lemon Cream Éclairs feature delicate choux pastry filled with silky, zesty lemon pastry cream and topped with a fresh lemon glaze. A bright, elegant dessert perfect for spring and summer.
Ingredients
- ½ cup 120ml water
- ½ cup 120ml whole milk
- ½ cup 113g unsalted butter, cubed
- 1 tbsp granulated sugar
- ¼ tsp salt
- 1 cup 125g all-purpose flour
- 4 large eggs
- 1 tsp vanilla extract
- 2 cups 480ml whole milk
- ½ cup 100g granulated sugar
- 4 large egg yolks
- ¼ cup 30g cornstarch
- 1 tbsp unsalted butter
- 1 tbsp lemon zest
- ⅓ cup 80ml fresh lemon juice
- 1 tsp vanilla extract
- 1 cup 120g powdered sugar
- 2 tbsp fresh lemon juice
- ½ tsp lemon zest
Instructions
- Simmer water, milk, butter, sugar, and salt. Stir in flour, cook into a dough, then cool slightly. Beat in eggs one at a time, add vanilla, and pipe into 4-inch strips. Bake at 375°F (190°C) for 25–30 minutes until golden. Cool completely.
- Heat milk until steaming. In a separate bowl, whisk sugar, egg yolks, and cornstarch. Slowly add hot milk to temper. Cook until thick, then stir in butter, lemon zest, lemon juice, and vanilla. Chill until set.
- Cut éclairs or poke a hole in one end. Pipe in lemon pastry cream until filled.
- Whisk powdered sugar, lemon juice, and zest until smooth. Thin with more juice if needed.
- Dip tops of éclairs in glaze. Let set before serving.