Lemon Curd Eclairs

IMG_3441So I find myself with some double cream and a batch of lemon curd to use up – what better way than to make up a batch of decadent eclairs?

Mixing the lemon curd into the cream filling cuts through the richness, making these seem light and refreshing by comparison to some chocolate equivalents.  The lemon glace icing rounds the eclair off, providing the sweet kick to balance everything off

You could choose to puncture the end of the eclair casing and pipe the filling inside, but be sure that the cream fills the centre.  This recipe cuts the casing in two to ensure that there is an even distribution

These are quite small, so you’ve an excuse to have another one.  And then another one…

Makes about 12 eclairs


  • 1 batch of Choux Pastry
  • 200ml Double Cream
  • 75ml Lemon Curd, or to taste
  • 150g Icing Sugar
  • juice of 1 lemon
  • a little yellow food colouring (optional)


  • Make up the choux pastry and pipe into 12 eclairs, about 10-12cm long on a silicon sheet or baking tray then bake as described in the recipe
  • Once cooked, set aside to cool fully
  • Meanwhile make the lemon cream filling by whisking the cream in a bowl until it starts to thicken, then add the lemon curd
  • Whisk further until the cream is thoroughly mixed and stiff, but avoid over-beating.  Transfer the cream to a piping bag if you wish
  • Once cooled, slice the tops off the eclair casings and pipe (or spoon) a layer of the lemon cream into the centre then replace the tops
  • Make up the pouring fondant/glace icing by gradually adding the lemon juice to the icing sugar.  You want a stiff but spreadable icing so may not need all of the juice.  Add a little yellow food colouring if required and mix in throughly
  • Coat the top of each eclair with icing – this is easiest to control by using a piping bag, but you can use a spoon
  • Once iced, run a palette knife over the icing, first dipping into boiling water.  This will give a smooth finish
  • Allow the icing to set or eat immediately!

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