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.
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.
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