Meyer Lemon Eclairs

January  8, 2014
3 Ratings
Photo by yossy arefi
Author Notes

This recipe uses Tartine's Genius Lemon Cream to fill classic french choux pastry for a super fresh twist on traditional eclairs. —Yossy Arefi

  • Makes 12 to 18 eclairs
  • Meyer Lemon Cream
  • 10 tablespoons meyer lemon juice
  • 3 large eggs
  • 1 large egg yolk
  • 3/4 cup sugar
  • 1 pinch salt
  • 1 cup unsalted butter
  • 1/2 cup heavy cream
  • Pâte à Choux and Glaze
  • 1 cup water
  • 6 tablespoons unsalted butter, cool but pliable
  • 2 teaspoons sugar
  • 1/2 teaspoon salt
  • 1 cup flour
  • 4 large eggs
  • Meyer Lemon Glaze
  • 1 meyer lemon, zest and juice
  • 1 to 1 1/2 cups confectioner's sugar
In This Recipe
  1. For the Meyer Lemon Cream: Pour about 2 inches of water into a saucepan and bring to a simmer over medium heat.
  2. Combine the lemon juice, eggs, egg yolk, sugar, and salt in a stainless steel bowl that will rest securely over the water without coming into contact with the water. (Never let the egg yolks and sugar sit together for more than a moment without stirring; the sugar will cook the yolks and turn them granular.) Place the bowl over the saucepan and whisk until the mixture becomes very thick and registers 180° F on a thermometer, about 10 to 12 minutes.
  3. Remove the bowl from over the water and let the mixture cool to 140° F, stirring from time to time to release the heat.
  4. Meanwhile, cut butter into tablespoon-sized pieces. When the cream is cooled transfer it to a blender and with the blender running, add the butter 1 tablespoon at a time, blending after each addition until incorporated before adding the next piece. The cream will be pale yellow and opaque and quite thick.
  5. Chill the lemon cream completely, then in a separate bowl, whisk the heavy cream. Fold the whipped cream into the lemon cream and chill until ready to fill the eclairs.
  6. For the Pâté a Choux: Preheat oven to 425º F.
  7. Combine the water, butter, sugar, and salt in a saucepan. Heat over medium until the butter has melted completely.
  8. Remove the pan from the heat and add in all of the flour at once. Stir quickly with a wooden spoon until the mixture is smooth and pulls away from the sides of the pan. Let the mixture cool for a few minutes.
  9. Add in the eggs one at a time, stirring to incorporate each egg completely before adding the next one.
  10. In a small bowl, beat the additional egg with one tablespoon of water.
  11. Spoon the mixture into a pastry bag with a large round tip (or a bag with the corner cut) and pipe even strips about 1 inch by 5 inches long onto a lined baking sheet. Smooth any peaks or rough edges with a wet finger and brush the strips with an egg wash. Bake for 15 to 20 minutes or until golden brown. Cool completely before filling.
  12. For the Glaze: Whisk the juice, zest, and sugar together until smooth. You want a fairly thick glaze that will not run down the sides of the eclairs
  13. To Assemble: Fill a pastry bag fitted with a bismark tip with the chilled lemon cream mixture. Fill each eclair with a few tablespoons of the cream then dip the top in the meyer lemon glaze. Garnish with candied citrus peel (I used kumquats). Alternately, slice the top third off of each eclair, fill the bottom with a few tablespoons of lemon cream, replace the tops, and drizzle with glaze. Enjoy immediately -- these treats are best the day they are made. Store extra lemon cream in the refrigerator for up to five days.

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Yossy Arefi is a photographer and stylist with a passion for food. During her stint working in restaurant kitchens, Yossy started the blog Apt. 2B Baking Co. where, with her trusty Pentax film camera, she photographs and writes about seasonal desserts and preserves. She currently lives in Brooklyn but will always love her native city of Seattle. Follow her work at &

5 Reviews

Nathaniel February 27, 2019
My cream came out too runny. Did anyone else have that problem? I was careful to heat it to exactly 180 and cool it to 140 before adding the butter. I used a hand blender instead of a stand-up blender. Could that have made the difference?
Justin April 5, 2016
My éclairs didn't rise enough after I put them in the oven. Before cooking I noticed that my batter was thin so I did add about an additional 1/2 cup of flour. Any advice on what could have gone wrong?
Yamina M. July 25, 2016
Every time you make choux, do not put the full amount of eggs the recipe calls for, add half of it, and if the consistency isn't right yet, add as much as the recipe calls for, in small quantities. You need the eggs so the eclairs puff up, but too many eggs can make the dough runny affecting the structure.
The whole reason why the amount of eggs varies, is that it'll depend how much you dried the dough beforehand.
Lizthechef January 16, 2014
This looks terrific and my Meyers are ripe!
Katheryn's K. January 11, 2014
Omg- these look amazing- I love anything lemon, especially meyer lemon. The glaze, the cream filling and the cream puffs, what a great combination!