Name: Lemon Raspberry Éclairs
Prep time: 30 min
Cook time: 25 min
Total time: 1 h 25 min
Cuisine: French‑Inspired
Ingredients: For the choux pastry:; 1 cup water; 1/2 cup unsalted butter; 1 cup all‑purpose flour; 1/4 teaspoon salt; 4 large eggs; For the filling:; 1 cup lemon curd (store‑bought or homemade); 1/2 cup heavy cream (for lemon mousse); 1/4 cup raspberry jam or 1/2 cup fresh raspberries (optional); For the glaze or topping:; 1 cup powdered sugar; 2–3 tablespoons lemon juice; Optional: 2–3 ounces white chocolate, melted (for drizzle); Fresh raspberries and lemon zest (for garnish)

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Lemon Raspberry Éclairs are a bright, elegant twist on a classic French pastry. They’re made with light, airy choux pastry filled with zesty lemon cream and tart raspberry jam, then topped with a glossy lemon glaze or white chocolate drizzle. I love how they combine rich and refreshing flavors in one beautiful bite.

Why I Love This Recipe

I love this recipe because it turns a fancy dessert into something I can make at home. The lemon and raspberry pairing is one of my favorites—sweet, tangy, and vibrant. These éclairs are impressive enough for a special occasion but fun enough to enjoy just because. And once I’ve mastered the choux pastry, the rest comes together easily. Lemon Raspberry Éclairs

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the choux pastry:

Water
Unsalted butter
All-purpose flour
Salt
Eggs

For the filling:

Lemon curd (store-bought or homemade)
Heavy cream (to make lemon mousse)
Raspberry jam or fresh raspberries

For the glaze or topping:

Powdered sugar
Lemon juice
Optional: white chocolate for drizzling
Fresh raspberries and lemon zest (for garnish)

Directions

I preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a saucepan, I bring water, butter, and salt to a boil. I stir in the flour all at once and cook until the dough pulls away from the sides of the pan.
I transfer the dough to a bowl and let it cool slightly before beating in the eggs one at a time until smooth and glossy.
I pipe the dough into 4–5-inch strips on the prepared sheet.
I bake for 20–25 minutes until golden and puffed, then let them cool completely.
For the filling, I fold whipped cream into the lemon curd to make a light lemon mousse. I fill each éclair with a layer of raspberry jam and lemon mousse using a piping bag.
For the glaze, I mix powdered sugar with lemon juice until smooth and spread it over the top. Sometimes I drizzle melted white chocolate instead.
I garnish with fresh raspberries or a sprinkle of lemon zest before serving.

Servings and Timing

This recipe makes about 10–12 éclairs.
Prep Time: 30 minutes
Cook Time: 25 minutes
Cool/Assemble Time: 30 minutes
Total Time: 1 hour 25 minutes

Variations

I’ve swapped the lemon curd for passionfruit or lime curd for different citrus vibes. Sometimes I use mascarpone or vanilla pastry cream instead of lemon mousse. For a berry-heavy version, I mix raspberry puree directly into the filling. I’ve also made mini éclairs for parties—they’re just as stunning in smaller bites.

Storage/Reheating

I store éclairs in the refrigerator for up to 2 days. They’re best fresh, but they’ll hold up well if kept in an airtight container. I don’t recommend freezing them once filled, as the texture changes. I don’t reheat them either—these are meant to be served chilled or at room temperature. Lemon Raspberry Éclairs

FAQs

Can I make the choux pastry ahead of time?

Yes, I often bake the shells a day ahead and store them unfilled in an airtight container. I fill and glaze them just before serving.

What if I don’t have a piping bag?

I’ve used a zip-top bag with the corner cut off—it works in a pinch for both piping the dough and the filling.

Can I use store-bought lemon curd?

Absolutely. I do it all the time when I want to save time. Just make sure it’s a good quality one with real lemon flavor.

How do I keep the éclairs from going soggy?

I let the choux shells cool completely and only fill them just before serving. If I’m storing them, I keep them uncovered in the fridge to help maintain texture.

Can I make these gluten-free?

Yes, I use a 1:1 gluten-free flour blend for the choux pastry. The results are slightly different in texture but still delicious.

Conclusion

Lemon Raspberry Éclairs are a fresh, fruity twist on a timeless dessert. I love how they feel fancy but come together with just a few steps. The bright citrus filling and juicy raspberry layer make every bite pop, while the crisp pastry keeps it light and elegant. Whether I’m baking for guests or treating myself, these éclairs always feel like something special.