Introduction

Lemon Raspberry Eclairs combine the light, airy texture of classic eclair shells with a bright, tangy lemon cream filling and a sweet raspberry glaze. This delightful dessert strikes a perfect balance between zesty and sweet, making it an impressive treat for any occasion.

Two éclairs rest on a white plate with a white marbled texture background. Each éclair has three main layers: the bottom light brown pastry, a middle layer of thick white cream with a smooth texture and piped in rounded segments, and a top layer of glossy pink icing that shines under the light and covers the pastry evenly. Around the éclairs are two fresh red raspberries and a small green mint leaf adding bright color contrasts. The scene is close-up, showing details of the textures clearly. Photo taken with an iphone --ar 4:5 --v 7

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

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 fresh 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 seeds and 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 excess to drip off before serving.

Tips & Variations

For a more intense lemon flavor, increase the lemon zest or add a little lemon extract to the cream filling.
Use frozen raspberries for the glaze if fresh ones are not available; just thaw and drain any excess liquid before cooking.
Make the eclair shells a day ahead and keep them in an airtight container to save time.
Try substituting the lemon cream with a vanilla pastry cream for a more classic flavor.

Storage

Store assembled eclairs in an airtight container in the refrigerator for up to 2 days. The pastry shells may soften over time, so for best texture, fill the shells just before serving. If needed, reheat slightly in a warm oven (about 300°F/150°C) for 5 minutes to refresh the shells before filling.

How to Serve

Two eclairs are placed on a white plate with a white marbled textured background. Each eclair has three layers: a light brown, slightly crispy pastry base and top, separated by a thick middle layer of white cream piped in soft, rounded swirls. The top layer of the pastry is covered with a smooth, shiny, light pink glaze. Around the eclairs, there are a few bright red raspberries and a small sprig of green mint for decoration. 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 up to a day in advance. Store them in an airtight container at room temperature to keep them crisp until you’re ready to fill and glaze.

What can I use instead of fresh raspberries for the glaze?

If fresh raspberries aren’t available, frozen raspberries work well. Thaw them completely and drain any excess juice before cooking to avoid a runny glaze.