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
- 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.
- 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.
- 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.
- 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
