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Lemon Raspberry Eclairs

Lemon Raspberry Eclairs

Lemon Raspberry Eclairs are a bright and refreshing dessert combining light, airy choux pastry with tangy lemon cream and juicy fresh raspberries. This elegant treat offers a perfect balance of citrus zing and sweet berry bursts, making it ideal for any occasion, from casual gatherings to special celebrations. The éclairs feature a crisp exterior with a smooth, silky filling, visually stunning with vibrant yellow lemon cream and ruby-red raspberries.

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

Ingredients

Scale

For the Choux Pastry

  • 1 cup water
  • 1/2 cup unsalted butter
  • 1/4 teaspoon salt
  • 1 cup all-purpose flour (or gluten-free flour blend for gluten-free option)
  • 4 large eggs

For the Lemon Cream Filling

  • 1/2 cup fresh lemon juice
  • Zest of 2 lemons
  • 3/4 cup sugar
  • 3 large eggs
  • 1 cup heavy cream, whipped (or coconut cream for dairy-free option)
  • 1 teaspoon vanilla extract

For Assembly and Garnish

  • 1 cup fresh raspberries
  • Powdered sugar, for dusting (optional)
  • Finely grated lemon zest strands (optional)
  • Crushed freeze-dried raspberries (optional)
  • Dark chocolate, for drizzle (optional)

Instructions

  1. Prepare the Choux Pastry: Start by bringing 1 cup of water, 1/2 cup butter, and 1/4 teaspoon salt to a boil in a saucepan. Quickly stir in 1 cup flour until the dough forms a ball that pulls away from the sides of the pot. Transfer the dough to a bowl and let it cool slightly. Add 4 eggs one at a time, beating well after each addition until the dough is smooth and glossy.
  2. Pipe and Bake the Pastry Shells: Preheat the oven to 375°F (190°C). Using a piping bag fitted with a large round tip, pipe long éclairs onto a baking sheet lined with parchment paper. Bake for 25-30 minutes or until the éclairs are puffed and golden brown. Avoid opening the oven door during baking to prevent collapse. Let the pastry shells cool completely.
  3. Make the Lemon Cream Filling: In a saucepan over low heat, whisk together 1/2 cup fresh lemon juice, zest of 2 lemons, 3/4 cup sugar, and 3 eggs until the mixture thickens into a smooth lemon curd. Remove from heat and let cool. Gently fold in 1 cup whipped heavy cream and 1 teaspoon vanilla extract until smooth and fluffy.
  4. Assemble the Eclairs: Once cooled, slice the pastry shells lengthwise or poke a hole in the side. Pipe the lemon cream filling inside each éclair. Distribute fresh raspberries evenly within or on top of the éclairs for a juicy contrast.
  5. Chill and Serve: Refrigerate the assembled éclairs for at least 1 hour to allow the flavors to meld and the filling to set. Serve chilled, optionally garnished with a light dusting of powdered sugar, grated lemon zest, or crushed freeze-dried raspberries. For an added touch, drizzle with dark chocolate if desired.

Notes

  • Ensure the dough pulls away cleanly from the pot before adding eggs to avoid soggy éclairs.
  • Add eggs one at a time with thorough mixing to create a smooth batter that pipes easily.
  • Maintain consistent pressure when piping to achieve uniform éclairs that bake evenly.
  • Cool pastry shells completely before filling to prevent melting the cream.
  • Use ripe, firm raspberries to add fresh bursts without making the filling watery.
  • Author: Lina
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: Desserts
  • Method: Baking
  • Cuisine: French
  • Diet: Can be gluten-free with substitution

Nutrition

  • Serving Size: 1 éclair
  • Calories: 280
  • Sugar: 18g
  • Sodium: 100mg
  • Fat: 18g
  • Saturated Fat: 10g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 22g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 110mg

Keywords: Lemon, Raspberry, Eclairs, Choux Pastry, Lemon Cream, Berry Dessert, French Pastry, Dairy-free option, Gluten-free option