Lemon Eclairs with Italian Meringue

These Lemon Eclairs are a delightful combination of crispy choux pastry, tangy lemon curd filling, and fluffy Italian meringue. The balance of flavors between the buttery pastry, zesty lemon, and sweet meringue makes this dessert a showstopper for any occasion.

Preparation Time

• Prep Time: 30 minutes
• Cook Time: 40 minutes
• Cooling Time: 1 hour
• Total Time: 2 hours 10 minutes
• Servings: 10-12 eclairs

Ingredients

For the Choux Pastry (Eclair Shells)

• 110 ml (½ cup) water
• 110 ml (½ cup) milk
• 105 g (3.6 oz) unsalted butter
• 15 g (1 tbsp) sugar
• A pinch of salt
• 135 g (4.75 oz) all-purpose flour
• 4 eggs

For the Lemon Curd Filling

• 2 eggs
• 120 g (4.2 oz) sugar
• Zest of 1 lime or lemon
• Juice of 3-4 lemons (120 ml / ½ cup)
• 160 g (5.6 oz) unsalted butter

For the Italian Meringue Topping

• 125 g (4.4 oz) sugar
• 40 ml (3 tbsp) water
• 2 egg whites (50 g / 1.75 oz)
• A pinch of citric acid (or a few drops of lemon juice)
• A pinch of salt

Directions

Make the Choux Pastry (Eclair Shells)

• Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper.
• In a saucepan over medium heat, combine water, milk, butter, sugar, and salt. Bring to a simmer.
• Once the butter is melted, add flour all at once, stirring vigorously until the dough forms a smooth ball.
• Continue stirring over low heat for 1-2 minutes to remove excess moisture.
• Transfer the dough to a bowl and let it cool for 5 minutes.
• Add eggs one at a time, mixing well after each addition until the dough is smooth and glossy.
• Transfer the dough to a piping bag with a large round or star tip. Pipe 10-12 eclairs onto the baking sheet.
• Bake at 200°C (400°F) for 10 minutes, then reduce heat to 180°C (350°F) and bake for 25-30 minutes until golden brown.
• Turn off the oven and let the eclairs sit inside for 10 minutes to prevent deflating.
• Remove from oven and cool completely.

Make the Lemon Curd Filling

• In a heatproof bowl, whisk together eggs, sugar, and lemon zest.
• Add lemon juice and mix well.
• Place the bowl over a double boiler (or low heat), stirring constantly until the mixture thickens (about 10 minutes).
• Remove from heat and gradually add butter, stirring until smooth.
• Cover with plastic wrap directly on the surface and refrigerate until cooled.

Make the Italian Meringue

• In a saucepan, combine sugar and water and heat until it reaches 118°C (245°F) (use a candy thermometer).
• Meanwhile, in a clean bowl, beat egg whites, citric acid, and salt until soft peaks form.
• Gradually pour the hot sugar syrup into the egg whites while beating at high speed.
• Continue beating until the meringue is glossy, stiff, and cooled (about 5 minutes).

Assemble the Eclairs

• Cut each eclair shell in half or make small holes on the bottom.
• Pipe lemon curd filling inside using a piping bag.
• Pipe Italian meringue on top using a star tip.
• Lightly torch the meringue with a kitchen torch for a golden finish.

Serving Suggestions

• Garnish with lemon zest or edible flowers for a beautiful presentation.
• Serve with a dusting of powdered sugar for extra sweetness.
• Pair with a cup of tea or coffee for a delightful treat.

Cooking Tips

• Do not open the oven door while baking to prevent deflation.
• Use a piping bag for smooth, even eclair shapes.
• Let the curd chill completely before filling to prevent it from running out.
• If you don’t have a kitchen torch, broil the meringue for 1-2 minutes in the oven.

Nutritional Benefits

• Rich in protein from eggs.
• High in vitamin C from fresh lemon juice.
• Balanced sweetness from natural ingredients.
• Light and airy texture, making it easy to enjoy!

Dietary Information

• Not gluten-free (can use gluten-free flour).
• Contains dairy and eggs – not suitable for dairy-free diets.
• Can be made less sweet by reducing sugar in the curd and meringue.

Nutritional Facts (Per Eclair, Approx.)

• Calories: 220
• Protein: 4g
• Carbohydrates: 25g
• Fat: 12g
• Sugar: 15g

Storage

• Refrigeration: Store in an airtight container for up to 2 days.
• Freezing: Freeze empty eclair shells for up to 2 months; thaw before filling.
• Reheating: Enjoy chilled or at room temperature.

Why You’ll Love This Recipe

• Crispy pastry, creamy filling, and fluffy meringue
• Perfect balance of sweetness and tanginess
• Elegant and impressive dessert
• Great for celebrations or a weekend treat

Conclusion
These Lemon Eclairs with Italian Meringue are a delicate, flavorful, and impressive dessert that combines the crispness of choux pastry, the tangy smoothness of lemon curd, and the light sweetness of meringue. Whether for a special occasion or a sweet craving, this recipe is guaranteed to be a family favorite. Try it today and enjoy bakery-quality eclairs at home!

Frequently Asked Questions

• Can I use store-bought lemon curd? Yes, but homemade tastes fresher and has better consistency.
• What can I use instead of Italian meringue? Whipped cream or a dusting of powdered sugar work well.
• Why did my eclairs deflate? They may have been underbaked. Bake until firm and golden.
• Can I make these ahead of time? Yes! Store the shells unfilled and assemble before serving.
• Can I freeze filled eclairs? No, the filling will change texture when thawed.
• How do I know when the meringue is done? It should form stiff peaks and be glossy.
• Can I use another citrus fruit? Yes! Try orange or lime for a different flavor.
• Can I make mini eclairs? Yes, pipe smaller shapes and adjust baking time to 15-20 minutes.
• How can I make the curd thicker? Cook longer and whisk constantly until thickened.
• What if I don’t have a piping bag? Use a ziplock bag with the corner cut off as a substitute.