Lemon Curd and Meringue Eclairs

Lemon Curd and Meringue Eclairs


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Eclairs are basically fancy French doughnuts, but you’ll feel far more chic eating these!

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Chicago, IL

Time needed

20 min preparation + 40 min cooking

Serving Size / Yield

12 servings


  • 1 cup of water
  • 1 cup of flour
  • 1/2 cup unsalted butter, cubed
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 4 eggs
  • 1 cup of lemon curd, premade
  • 4 egg whites, room temperature
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt

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For the éclair:
Begin by preheating the oven to 450 degrees. In a large pot, bring the water, butter, sugar, and salt to a boil. Stir in the flour and cook over medium heat for an additional two minutes. Make sure to stir constantly. Next, remove from heat and mix on low for 1 minute. Raise the speed to medium and slowly add in one egg at a time until the batter is bouncy and smooth. Add the batter to a piping bag and create long John donut shapes on a baking sheet. Bake for 10 minutes then reduce heat to 350 degrees and bake an additional 20 minutes. Set aside, but keep the oven on, as you prepare the lemon curd filling. Add 1 cup of lemon curd into a piping bag and fill the eclairs.

For the meringue:
In a glass or metal bowl, beat the egg whites on low speed until frothy. To form the meringue, slowly sift in the granulated sugar and salt and beat on medium-high speed until stiff peaks form. Then, fold in the vanilla extract. Add to a piping bag and swirl onto the top of the eclairs. Return the éclairs to the oven and bake for an additional 5 minutes, or until the meringue is toasted. Serve and enjoy!

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