Ingredients
Method
Preparation
- Preheat your oven to 400°F (200°C).
- In a saucepan, bring the water and butter to a boil. Stir in the flour until it forms a ball.
- Remove the pan from heat and let it cool for a few minutes. Add the eggs one at a time, mixing well after each addition.
Baking Éclairs
- Pipe the dough into 4-inch long strips on a baking sheet and bake for 25-30 minutes until they turn golden brown.
Making the Lemon Filling
- In a saucepan, combine the lemon juice, sugar, and lemon zest. Cook over medium heat until thickened.
Preparing the Meringue
- In a separate bowl, beat the egg whites and cream of tartar until stiff peaks form. Gradually add the sugar until the mixture is shiny.
Assembly
- Fill the cooled éclairs with the lemon filling and top with the meringue. If desired, use a torch to brown the meringue for a golden finish.
Notes
It's best to eat these éclairs fresh, but if you have leftovers, store them in an airtight container in the refrigerator and consume within a day or two. Make sure to cool the choux pastry well before adding the lemon filling to avoid melting the meringue. You can add different flavors to the filling by mixing in some berries or different citrus juices to customize the éclairs to your liking.