There’s something magical about the bright, sunny combination of lemon and raspberry. As a child, I watched my grandmother effortlessly create and transform ingredients into something delightful. Her kitchen always buzzed with the promise of weekend gatherings filled with laughter and deliciousness.
One of the highlights, unfailingly, was her tray of perfectly crafted Lemon Raspberry Éclairs, their creamy centers bursting with citrus zing and berry sweetness. Now, I’d like to share this cherished recipe with you. Trust me, mastering this beautiful, classic dessert feels like capturing a piece of sunshine on your plate.
Whether you’re aiming to impress at a dinner party or just want to indulge in a little kitchen therapy, these Lemon Raspberry Éclairs will not let you down. Every bite is a testament to the classic meeting the fresh. Let’s dive into the specifics of crafting this much-loved recipe.
Why You’ll Love This Recipe
The seamless blend of tart lemon and sweet raspberry in these Lemon Raspberry Éclairs offers an enticing balance of flavors that are perfect for any season. The light, crisp choux pastry holds a luscious filling that beautifully contrasts the airy shell. It’s a dessert that visually impresses and delivers joy with every bite.
Furthermore, the recipe doesn’t require special skills, making it accessible to both amateur and seasoned bakers. Whether for a special occasion or a fancy everyday treat, you’ll love savoring and sharing these éclairs, which are as pleasing to the eye as they are to the palate.
Ingredients You’ll Need
- 1/2 cup water
- 1/2 cup milk
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 4 large eggs
- 1/4 teaspoon salt
- 1/2 cup fresh raspberries, plus extra for garnish
- 1/2 cup lemon curd
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Substitutions & Variations
For those looking to adjust this recipe, you can easily substitute the butter with a plant-based option to make it dairy-free. If fresh raspberries aren’t in season, frozen ones will work beautifully, just thaw and drain them well. For a different flavor profile, swap lemon curd for orange curd.
To add a touch of sophistication, infuse the cream with lavender or mint before straining out the leaves for a fragrant twist. Personalize these Lemon Raspberry Éclairs to suit your taste, ensuring each iteration offers something fresh.
Step-by-Step Instructions
Start by preheating your oven to 400°F (200°C) and lining a baking sheet with parchment paper. Heat the water, milk, butter, and salt in a saucepan over medium heat until it begins to boil. Turn off the heat and quickly stir in the flour until it forms a ball.
Allow it to cool slightly, then beat in the eggs one at a time until smooth. Pipe the dough onto the prepared baking sheet in 4-inch strips. Bake for 20 minutes, then reduce the heat to 350°F (175°C) and bake for another 15 minutes. Let them cool completely before filling.
While the pastries cool, whip the heavy cream, powdered sugar, and vanilla until soft peaks form. Gently fold in the lemon curd and raspberries. Slice the éclairs open along one side and fill them generously with the lemon raspberry cream.
Use a piping bag for a polished look. Garnish with extra raspberries.
For a finishing touch, serve with a dusting of powdered sugar or a glaze drizzle.
Pro Tips for Success
To achieve perfectly baked éclairs, ensure your dough is the right consistency—it should drop from your spoon in a slow, thick ribbon. Allow assembled éclairs to rest in the refrigerator for at least an hour; this step enhances the melding of flavors. Freeze any leftovers to maintain their freshness, but remember to thaw them gently to prevent sogginess. Lastly, invest in a reliable piping bag set; uniform sizing yields professional results and consistent baking.
Storage & Reheating Tips
Store these Lemon Raspberry Éclairs in an airtight container in the refrigerator for up to three days. To maintain their crisp texture, avoid filling them until shortly before serving. If you need to prepare in advance, store the baked choux and filling separately.
For reheating, warm the choux in the oven at a low temperature before filling. Although they’re best enjoyed fresh, you can freeze unfilled choux for up to a month. Thaw and crisp them in the oven for an ideal texture.
What to Serve With This Recipe
These Lemon Raspberry Éclairs shine as a solo treat, but pairing them can elevate your experience. For a refreshing complement, serve them alongside a zesty, herbal tea or a bubbly glass of prosecco. If hosting a gathering, consider an assortment display with other bite-sized pastries or fruit skewers. For a complex flavor pairing, accompany them with a light, creamy cheese on a charcuterie board, balancing the éclairs’ sweetness.
FAQs
Can I make the éclairs ahead of time?
Yes, prepare the choux pastry ahead and store. Fill them just before serving for best results.
What can I use instead of lemon curd?
Try using orange or lime curd for a different citrus twist.
Are there any gluten-free options?
Yes, use a gluten-free flour blend for choux pastry, adjusting liquid as needed.
How can I ensure my pastry stays crisp?
Avoid overfilling and preheat the oven thoroughly to ensure an initial crisp bake.
Nutrition Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 350 |
| Protein | 6g |
| Fat | 24g |
| Carbohydrates | 28g |
| Sugars | 12g |
Lemon Raspberry Éclairs
- Total Time: 1 hour 5 mins
- Yield: 12 éclairs 1x
- Diet: Vegetarian
Description
Lemon Raspberry Éclairs are a delightful dessert featuring a light choux pastry filled with a creamy mixture of lemon curd, fresh raspberries, and whipped cream, offering a perfect balance of tart and sweet flavors.
Ingredients
1/2 cup Water
1/2 cup Milk
1/2 cup Unsalted Butter
1 cup All-Purpose Flour
4 large Eggs
1/4 teaspoon Salt
1/2 cup Fresh Raspberries, plus extra for garnish
1/2 cup Lemon Curd
1 cup Heavy Cream
1/4 cup Powdered Sugar
1 teaspoon Vanilla Extract
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper
- In a saucepan, heat the water, milk, butter, and salt over medium heat until boiling. Remove from heat and stir in the flour until it forms a ball
- Allow the mixture to cool slightly, then beat in the eggs one at a time until smooth
- Pipe the dough onto the prepared baking sheet in 4-inch strips
- Bake for 20 minutes, then reduce the temperature to 350°F (175°C) and bake for an additional 15 minutes until golde
- Let the pastries cool completely before filling
- Whip the cream, powdered sugar, and vanilla until soft peaks form. Gently fold in the lemon curd and raspberries
- Slice the éclairs open along one side and fill them with the lemon raspberry cream using a piping bag
- Garnish with extra raspberries and serve with a dusting of powdered sugar or a glaze if desired
Notes
Tip: Allow the assembled éclairs to rest in the refrigerator for at least an hour to enhance the flavors.
- Prep Time: 30 mins
- Cook Time: 35 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 éclair
- Calories: 350 kcal
- Sugar: 12g
- Sodium: 200mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 115mg