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Lemon Raspberry Eclairs

Lemon Raspberry Eclairs

Lemon Raspberry Eclairs combine zesty lemon cream and fresh raspberries inside light, airy choux pastry shells, topped with a delicate powdered sugar glaze. This bright and refreshing dessert is a perfect balance of tart citrus and sweet berries, ideal for any occasion and easy to prepare at home.

  • Total Time: 1 hour
  • Yield: 12 eclairs 1x

Ingredients

Scale

Choux Pastry

  • 1/2 cup water
  • 4 tbsp unsalted butter
  • 1/4 tsp salt
  • 2/3 cup all-purpose flour (or gluten-free pastry blend)
  • 3 large eggs

Lemon Cream Filling

  • 1/2 cup fresh lemon juice (about 2–3 lemons)
  • 1 tbsp lemon zest
  • 3/4 cup granulated sugar
  • 3 large egg yolks
  • 4 tbsp unsalted butter
  • 1/2 cup heavy whipping cream, whipped
  • 1 tsp vanilla extract

Fruit

  • 1 cup fresh raspberries

Glaze

  • 1 cup powdered sugar
  • 2 tbsp fresh lemon juice

Instructions

  1. Prepare the Choux Pastry: Begin by bringing water, butter, and a pinch of salt to a boil in a saucepan. Quickly stir in the flour vigorously until the dough forms a ball and pulls away from the sides. Remove from heat and let cool slightly. Gradually add eggs one at a time, mixing thoroughly after each addition until the dough is smooth and glossy.
  2. Pipe and Bake the Pastry: Transfer the dough to a piping bag fitted with a large round tip. Pipe eclair shapes onto a parchment-lined baking sheet spaced apart. Bake initially at a high temperature (about 425°F / 220°C) to puff the pastry, then reduce heat (to 350°F / 175°C) to finish baking until golden brown and crisp. Let cool completely.
  3. Make the Lemon Cream Filling: Whisk together lemon juice, zest, sugar, egg yolks, and butter in a saucepan. Cook over medium heat, stirring constantly until the mixture thickens into a smooth lemon curd. Allow it to cool, then gently fold in whipped cream and vanilla extract to create a light, creamy lemon filling.
  4. Fill the Eclairs: Using a small knife or piping tip, create holes at the ends of each pastry shell. Fill a piping bag with the lemon cream and pipe into each eclair generously. Add a few fresh raspberries inside or on top of the filling for extra freshness.
  5. Glaze and Serve: Mix powdered sugar with lemon juice to make a simple glaze. Drizzle the glaze over the filled eclairs and let it set briefly before serving these delightful treats.

Notes

  • Ensure the choux dough is smooth and slightly cooled before adding eggs to avoid curdling and to achieve the right consistency.
  • Start baking at a high temperature to puff the pastry and then lower it to bake through without burning.
  • Use fresh lemon zest and juice to enhance the cream’s natural bright flavor.
  • Chill your mixing bowl when whipping cream to achieve a fluffy, airy texture.
  • Fill the eclairs just before serving to maintain pastry crispness.
  • Author: Lina
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: French
  • Diet: Gluten Free (if using gluten-free flour blend)

Nutrition

  • Serving Size: 1 eclair
  • Calories: 230
  • Sugar: 18g
  • Sodium: 90mg
  • Fat: 14g
  • Saturated Fat: 8g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 95mg

Keywords: lemon raspberry eclairs, lemon cream eclairs, choux pastry dessert, citrus berry dessert, gluten free eclairs