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Lemon meringue lovers will go crazy for these Lemon Meringue Eclairs - pate a choux eclair shells filled with lemon curd and then topped with toasted meringue.

Lemon Meringue Eclairs


  • Yield: 12 servings 1x

Description

Lemon meringue lovers will go crazy for these Lemon Meringue Eclairs – pate a choux eclair shells filled with lemon curd and then topped with toasted meringue.


Scale

Ingredients

  • 1/3 cup sugar
  • 1 tablespoon cornstarch
  • 3 large egg yolks
  • 1/4 cup fresh lemon juice (about 2 lemons)
  • zest of 1/2 lemon
  • 1/4 cup cold, unsalted butter, cut into 4 pieces
  • 3 large egg whites
  • 1/4 teaspoon cream of tartar
  • pinch of salt
  • 1/3 cup sugar
  • 12 Simple Pate a Choux eclair shells

Instructions

  1. Whisk together the sugar and cornstarch in a small heavy saucepan. Whisk egg yolks and lemon juice in a glass bowl. Gradually whisk egg mixture into sugar mixture. Cook over medium heat, whisking constantly, 5 minutes or until mixture thickens; remove from heat.
  2. Stir in lemon zest. Add a little butter, 1 piece at a time, whisking until butter is melted and mixture is smooth; transfer to a small bowl. Place plastic wrap directly on warm filling to prevent film from forming. Let stand for 30 minutes; chill 4 to 24 hours.
  3. Beat the egg whites, cream of tartar and pinch of salt at high speed with an electric mixer until soft peaks form. Gradually add the 1/3 cup sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves, about 2 to 4 minutes.
  4. Preheat oven to 400ºF. Cut each eclair in half horizontally. Place the bottom halves on a parchment paper-lined baking sheet; set top halves aside. Spoon lemon curd onto bottom halves. Spoon or pipe Meringue on top of lemon curd. Bake for 6 minutes, or until meringue is golden. Top with reserved halves.

Recipe Notes:

After baking the meringue, I took my kitchen torch and torched the tops to give them even some extra browning and char.

I sprinkled the finished eclairs with powdered sugar.

recipe source: Simply Sweet Dream Puffs by Barbara Schieving