Lemon Eclair Dessert Recipes

Steps:

• Cover the bottom of a 11 by 7 pan with graham crackers.
• Cover these with half of the lemon filling.
• Cover filling with half of the whipped topping.
• Repeat layers one more time.
• Cover pan and put into the frig until time to serve.
• I use a glass pan because the layers look so pretty.

Steps:

• Make the éclairs and crème pâtissière using our classic recipe.
• Halve the passion fruits (the skin should be dark purple and crinkly, this shows they are ripe). Scoop the seeds into a sieve over a bowl, pushing through as much juice as possible. Add the fondant icing sugar and enough lemon juice to make a thick icing. Add enough yellow food colouring to create a vivid colour. Cover with cling film.
• Transfer the passion fruit or lemon curd to a piping bag and pipe a line along the bottom half of the split éclairs.
• Pour 600ml double cream into a bowl, add the lemon zest and icing sugar. Beat with an electric hand whisk to stiff peaks. Fold the cream through the crème pâtissière, then transfer to a piping bag. Pipe generous blobs of cream over the base of each éclair to cover the curd.
• Spread the glaze over the top of the éclairs (be careful as they will be delicate). Position the tops on the cream. Use an edible gold shimmer spray to give the glaze a shimmer and pipe a line on top using a black food icing pen. For more help, see our how to make choux pastry and eclairs video.

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Grease a cookie sheet.
• In a medium saucepan, combine 1/2 cup butter and 1 cup water. Bring to a boil, stirring until butter melts completely. Reduce heat to low, and add flour and salt. Stir vigorously until mixture leaves the sides of the pan and begins to form a stiff ball. Remove from heat. Add eggs, one at a time, beating well to incorporate completely after each addition. With a spoon or a pastry bag fitted with a No. 10, or larger, tip, spoon or pipe dough onto cookie sheet in 1 1/2 x 4 inch strips.
• Bake 15 minutes in the preheated oven, then reduce heat to 325 degrees F (165 degrees C) and bake 20 minutes more, until hollow sounding when lightly tapped on the bottom. Cool completely on a wire rack.
• For the filling, combine pudding mix and milk in medium bowl according to package directions. In a separate bowl, beat the cream with an electric mixer until soft peaks form. Beat in 1/4 cup confectioners' sugar and 1 teaspoon vanilla. Fold whipped cream into pudding. Cut tops off of cooled pastry shells with a sharp knife. Fill shells with pudding mixture and replace tops.
• For the icing, melt the chocolate and 2 tablespoons butter in a medium saucepan over low heat. Stir in 1 cup confectioners' sugar and 1 teaspoon vanilla. Stir in hot water, one tablespoon at a time, until icing is smooth and has reached desired consistency. Remove from heat, cool slightly, and drizzle over filled eclairs. Refrigerate until serving.