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Lemon Meringue Eclairs

These eclairs are inspired by a classic: Lemon meringue pie. The choux pastry eclairs are filled with a zingy lemon curd and glossy cloud like meringue filling. These have all the flavours and textures of a lemon meringue pie encased in a puffed golden brown choux bun. Delicious!

Makes 8 éclairs


For the eclairs:

75g plain flour

150ml water

50g unsalted butter

2 eggs well beaten

For the lemon curd:

25g cornflour

80g caster sugar

60ml lemon juice

60ml water

1/2 tsp lemon zest

1 egg yolk

20g butter

For the meringue filling:

2 egg whites

120g caster sugar

1/2 tsp vanilla extract

Pinch of salt or cream of tartar


Pre-heat the oven to 200°C/fan 180°C/gas 6.

Line a large baking tray with greaseproof paper or a Teflon sheet.

Start by transferring the choux pastry in to a medium piping bag fitted with a plain round medium nozzle.

Pipe sausage like shapes onto the lined baking tray approx. 12cm long.

Bake in the preheated oven for 20 minutes.

After 20 minutes of baking remove the buns from the oven and- working quickly- pierce the bottom or the side of each choux bun, using a sharp knife, then return to the oven for a further 5 minutes. This will allow the choux buns to release steam and dry out slightly in the inside.

Once the choux buns are completely baked they should be large, well puffed and golden brown.

Remove from the oven and transfer t a wire rack to cool completely.

|Meanwhile prepare the lemon curd.

in a sauce pan stir together all the ingredients apart from the egg yolk and butter. stir over a medium heat until the sugar has dissolved.

increase the heat and allow the mixture to simmer and thicken, stir constantly to avoid any lumps forming. remove from the heat and stir in the egg yolk and butter, set aside to cool slightly.

next prepare the meringue filling.

Whisk the egg whites on medium speed until frothy, add the salt or cream of tartar.

continue whisking until the egg whites hold stiff peaks.

add the sugar u bit by bit whisking until all the sugar is incorporated and the meringue is thick, glossy and holds stiff peaks.

Assemble the eclairs.

Slice the tops off of each of the eclairs. Then on the spread 1-2 tsp of the lemon curd onto the eclairs.

Transfer the meringue to a piping bag fitted with a large star nozzle pipe the meringue onto the eclairs on top of the lemon curd.

Place the sliced off top back on top of the meringue.

Finally dust the eclairs with icing sugar and serve.

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