Lemon Raspberry Eclairs

I have always been drawn to desserts that combine fresh, tangy fruit flavors with light, airy pastries. Lemon Raspberry Eclairs perfectly capture that balance, making them one of my favorite treats to bake and share. Each bite bursts with zesty lemon cream and sweet raspberry filling inside a delicate, crisp choux pastry. The contrast between the tartness of the lemon and the natural sweetness of raspberries creates an irresistible harmony.

You will love this recipe because it’s both refreshing and indulgent. The bright lemon flavor wakes up your taste buds, while the raspberry adds a fruity depth that complements the creaminess perfectly. It’s a versatile dessert that works beautifully for special occasions or casual gatherings. Plus, making these eclairs from scratch is easier than you might expect.

Another great advantage is that this recipe is affordable. Most of the ingredients are pantry staples or simple fresh produce, so you don’t need anything fancy or expensive to enjoy this elegant dessert. The combination of simple ingredients like eggs, flour, butter, lemons, raspberries, sugar, and milk come together to create something truly special.

Here’s a quick list of the ingredients you will need for Lemon Raspberry Eclairs:

• All-purpose flour

• Unsalted butter

• Eggs

• Milk

• Granulated sugar

• Fresh lemons (for zest and juice)

• Fresh raspberries

• Cornstarch (for thickening lemon cream)

• Heavy cream (for whipping)

• Powdered sugar

This recipe brings together the classic French eclair technique with a fresh, fruity twist that is perfect year-round. Whether you’re an experienced baker or just starting out, these Lemon Raspberry Eclairs will impress your family and friends with their flavor and presentation.

How to Prepare This Recipe

Making Lemon Raspberry Eclairs might sound like a challenge at first, but with clear steps and a little patience, you’ll see just how manageable—and enjoyable—it can be. The recipe is broken into three main components: the choux pastry, the lemon cream filling, and the raspberry center. Each one builds on the next to deliver a stunning and delicious result.

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Step-by-Step Instructions for Preparation

Step 1: Make the Choux Pastry
Start by preheating your oven to 200°C (390°F). In a medium saucepan, combine 1/2 cup unsalted butter with 1 cup water and a pinch of salt. Bring to a boil over medium heat. Once the butter melts completely and the mixture is bubbling, add 1 cup all-purpose flour all at once. Stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan.

Transfer the dough to a mixing bowl and let it cool for 5 minutes. Then, add eggs one at a time (typically 4 large eggs), beating well after each addition until the dough is smooth, shiny, and pipeable.

Spoon the dough into a piping bag fitted with a large round tip. Pipe 4-inch long strips onto a parchment-lined baking sheet, leaving enough space between each eclair. Bake for 15 minutes, then reduce the heat to 180°C (350°F) and bake for an additional 20 minutes, or until golden brown and crisp. Let them cool completely on a wire rack.

Step 2: Prepare the Lemon Cream Filling
In a saucepan, combine 3/4 cup granulated sugar, 1/4 cup cornstarch, 1/4 teaspoon salt, 1 1/2 cups milk, 1/2 cup fresh lemon juice, and 2 teaspoons lemon zest. Whisk the mixture constantly over medium heat until it thickens into a smooth custard.

In a separate bowl, beat 2 egg yolks lightly. Temper the egg yolks by gradually adding a small amount of the hot lemon mixture to them while whisking. Then, pour the yolk mixture back into the saucepan, whisking constantly. Cook for 1–2 more minutes until thick and smooth. Remove from heat and add 2 tablespoons butter. Stir until melted and incorporated.

Let the lemon cream cool completely. Then, fold in 1/2 cup whipped cream to lighten it for piping.

Step 3: Prepare the Raspberry Center
Mash 1/2 cup fresh raspberries with 2 tablespoons powdered sugar. Strain the puree to remove seeds if desired. Set aside the smooth raspberry sauce for filling or garnish.

Step 4: Assemble the Eclairs
Once the choux pastries have cooled, use a small paring knife to make a slit on the side or bottom of each eclair.

Using a piping bag fitted with a small tip, fill each eclair with a layer of raspberry puree followed by lemon cream until full. If you prefer, you can slice them lengthwise and spoon in the fillings.

Step 5: Glaze or Dust the Tops
For a beautiful finish, you can glaze the tops with a thin lemon icing made from powdered sugar and lemon juice, or simply dust them with powdered sugar for a more rustic look. Garnish with fresh raspberries or a touch of lemon zest if desired.

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Quick and Easy

While this recipe includes several steps, each is straightforward and doesn’t require special equipment. The dough comes together quickly, the filling is made in one pot, and the assembly is flexible. You can even make the components ahead of time and assemble them when needed.

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Customizable

Feel free to customize this recipe based on your preferences. You can switch the lemon cream for vanilla or orange custard, use strawberry puree instead of raspberry, or even fill the eclairs with whipped cream and jam for a lighter dessert. You can also dip the tops in melted white chocolate for added richness.

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Popular With Many People

Lemon Raspberry Eclairs are always a crowd favorite. They look beautiful on dessert tables and are a refreshing change from traditional chocolate or custard eclairs. Their light texture and bright flavors make them especially popular in spring and summer gatherings. Guests are often surprised—and delighted—by the homemade filling and the fruity surprise inside.

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FAQs

Can I make the choux pastry in advance?
Yes, you can bake the choux pastry shells ahead of time. Once cooled, store them in an airtight container at room temperature for up to 1 day. To keep them crisp longer, freeze them after baking and reheat briefly in the oven before filling.

Can I substitute the raspberries with another fruit?
Absolutely. Strawberries, blueberries, or even blackberries can be used in place of raspberries. Just be sure to mash and strain them if you want a smooth filling or sauce.

Is it necessary to strain the raspberry puree?
No, it’s not essential. If you don’t mind the seeds, you can skip straining. However, for a smoother texture, especially in the filling, straining is recommended.

Can I use store-bought lemon curd instead of making the lemon cream from scratch?
Yes, if you’re short on time, high-quality store-bought lemon curd can be used. To keep the cream light, consider folding it with whipped cream before piping it into the eclairs.

How do I store leftover eclairs?
Filled eclairs should be stored in the refrigerator in an airtight container. They’re best enjoyed within 24 hours to maintain the crispness of the pastry, though they can be eaten up to 2 days later. Avoid freezing filled eclairs, as the texture will change.