Lemon Raspberry Eclairs: 280 Calorie Delight

Lemon Raspberry Eclairs might sound like something you only find in a fancy French bakery, but trust me, you can absolutely nail these at home! I’m Jordan Bell, and down here in Asheville, NC, I’ve spent years taking those rich, decadent Southern comfort foods I grew up loving and cleaning them up without sacrificing any of the flavor. After losing over 80 pounds, I learned that “clean eating” shouldn’t mean boring eating. Learn more about clean eating philosophy here.

That’s why I love this recipe. It hits all the right notes—that crisp shell, the bright zing of lemon, and the tart burst of raspberry. It feels incredibly elegant, perfect for a special gathering, but the process is straightforward. You get that bakery-quality result, but you know exactly what went into every single layer. Forget those overly sweet, heavy desserts; these eclairs are light, vibrant, and surprisingly easy to make!

Gathering What You Need for Lemon Raspberry Eclairs

Making amazing Lemon Raspberry Eclairs starts way before you turn on the stove. You need to make sure your pantry is stocked, because rushing this part always leads to a frantic search for missing butter or the right size piping tip! Choux pastry, the base of this treat, is forgiving, but it demands that you have everything measured out and ready to go.

Don’t try to substitute the butter for oil here; the fat content is crucial for that perfect puff. Also, make sure your heavy cream is ice cold when you pull it out—that’s a non-negotiable for stiff peaks later on. We’re aiming for bakery quality, and that means precision in our prep work!

Essential Ingredients for Perfect Lemon Raspberry Eclairs

You’ll need to gather components for three main parts: the choux shell, the lemon cream filling, and the raspberry glaze. For the shells, it’s just water, butter, flour, salt, and eggs. The filling requires heavy cream, good quality lemon curd (homemade if you’re feeling ambitious!), and the zest of one bright lemon.

For the final layers and topping, grab your raspberry preserves, some fresh raspberries you can mash up a bit, powdered sugar for the glaze, lemon juice for brightness, and a splash of raspberry puree to give that glaze a gorgeous color. Having everything measured into little bowls makes the process feel less like baking and more like assembling LEGOs!

Equipment Needed for Bakery-Quality Lemon Raspberry Eclairs

You can’t pipe those pretty strips without the right tools! You absolutely need a sturdy baking sheet lined with parchment paper—skip the wax paper, it melts! A good heavy-bottomed saucepan is essential for cooking the dough base without scorching it.

When it comes to filling, a stand mixer or a hand mixer is a lifesaver for whipping that cream, but you can use a whisk if you’ve got strong arms! You’ll want a large mixing bowl, a rubber spatula for gentle folding, and most importantly, a piping bag fitted with a large open star tip. That star tip is what gives the finished eclair those lovely, professional-looking ridges.

Mastering the Choux Pastry for Your Lemon Raspberry Eclairs

Okay, folks, this is where most people get nervous, but I promise you, mastering the choux pastry for these Lemon Raspberry Eclairs is all about timing and trusting the process. The dough goes through a massive transformation right there in the saucepan, and you have to pay attention to what it’s telling you. Temperature control is everything here; if it’s too hot when you add the eggs, you’ll end up with scrambled eggs instead of glossy pastry!

Once the shells are baked, they need to be completely cool before we even think about filling them. Warm shells melt the lemon cream instantly, and nobody wants a soupy eclair! So, patience in the cooling stage is just as important as patience while baking.

Creating the Dough Base

First things first, get your oven preheated to 400°F and line that baking sheet—no exceptions! In your saucepan over medium heat, bring the water, butter, and salt right up to a rolling boil. You want that butter fully melted! The second it hits that boil, dump in all your flour at once. Now, you have to stir it vigorously, like you’re fighting it, until a smooth ball of dough forms and it pulls cleanly away from the sides of the pan. You might even see a thin film form on the bottom of the pan; that’s how you know you’ve cooked out enough moisture.

Incorporating Eggs and Piping the Shells

Take that dough ball off the heat and let it cool for about five minutes. Seriously, don’t skip this! Once it’s slightly cooled, you start adding those eggs, but only one at a time! Beat the first egg in completely until it’s totally incorporated before you even think about adding the next one. The dough will look weird and separated at first, but just keep mixing until it comes back together smooth and glossy. You want a mixture that holds its shape but still droops slightly off your spoon.

Load that beautiful dough into your piping bag fitted with that star tip I mentioned. Pipe out those 4-inch strips onto your parchment. If you want those gorgeous ridges, make sure you use a steady hand and pull straight up when you finish each strip!

Baking the Choux Shells to Perfection

We use a two-stage baking process here, which is key for that hollow center. Bake them hot at 400°F for 20 minutes to get them to puff up big and fast. Then, drop the temperature down to 350°F and bake for another 10 minutes. You’re looking for them to be deep golden brown and feel super light. Tap the bottom gently—if it sounds hollow, you’re golden! If it sounds dull, give them another 5 minutes to dry out.

Crafting the Zesty Lemon Cream Filling

Now that our choux shells are cool—and I mean totally cool, no cheating!—it’s time to make the star of the show: that incredibly bright lemon cream that makes these Lemon Raspberry Eclairs sing! This filling is what balances out the richness of the pastry. We’re skipping heavy custard and going straight for a light, airy whipped cream base loaded with lemon flavor. It’s luxurious without weighing you down.

The trick here, just like with any good whipped cream, is temperature and speed. You want that cream to be cold enough to whip up quickly but not so cold that it turns into butter on you—we’re making dessert, not a farm chore! See our gelatin trick for extra stability.

Preparing the Whipped Cream Base

Pour your heavy cream into your cold mixing bowl. Start mixing on medium speed, and once it starts to thicken up slightly, boost it up to medium-high. You are looking for stiff peaks. This means when you lift the whisk attachment, the cream stands up straight, and the tip curls over just a tiny bit, or not at all if you prefer a very firm texture. Stop mixing the second you hit that mark!

Folding in Lemon Curd and Zest

This is where the gentle touch comes in. Take your lemon curd, which should be at room temperature so it mixes easily, and your lemon zest. Add them to the whipped cream. You must fold, not stir! Use a rubber spatula and gently cut down through the center and sweep up the sides, turning the bowl as you go. We want to keep all the air we just whipped into that cream. Folding slowly preserves the volume, ensuring your lemon cream stays light and fluffy inside those beautiful eclair shells.

Assembling Your Lemon Raspberry Eclairs

The excitement builds now! We have our crisp, hollow shells and our light, zesty filling. Putting together these Lemon Raspberry Eclairs is the most fun part because you finally see the pastry come together. Remember, you can slice the tops off like a little lid, or you can just poke two holes in the bottom—I usually poke holes in the bottom because it keeps the top crust nice and pretty for the glaze!

Since we used a star tip to pipe the shells, those holes should be big enough for the filling to go right in. You want a good mix of both components in every single bite. This layering technique is what separates a good eclair from a truly magnificent one!

Layering the Textures

Get your raspberry preserves ready. If they are too thick, warm them up for about 10 seconds in the microwave just to make them a touch more pipeable. Now, take your piping bag fitted with a plain round tip (or just use a small spoon if you’re feeling rustic). Pipe a small amount of the lemon cream into the bottom of the shell first.

Next, gently pipe or spoon in a small amount of the raspberry preserves right on top of the lemon cream. Then, top that with another dollop of the lemon cream so the raspberry layer is nicely sandwiched in the middle. You want that rich lemon flavor to meet the tart berry burst right in your mouth. Repeat this process for all your cooled shells, making sure not to overfill them so the glaze doesn’t have trouble sticking later.

Finishing Touches: The Raspberry Glaze for Lemon Raspberry Eclairs

We are so close to finishing these stunning Lemon Raspberry Eclairs! The final layer is that beautiful, slightly pink glaze that adds a final pop of tartness and shine. Honestly, this glaze is so simple, it almost feels like cheating, but it pulls the whole flavor profile together perfectly. Since the lemon cream is already rich, we want this glaze to be thin enough to drizzle, but thick enough to set nicely on top.

Make sure your filled eclairs are chilled slightly before you attempt glazing. If they are too cold, the glaze will seize up hard; if they are warm, the glaze will just melt right off and run down the sides! We are aiming for that happy medium.

Whisking the Perfect Glaze Consistency

Grab a small bowl for this little masterpiece. You’re going to start with your powdered sugar. Then, slowly whisk in the lemon juice and the mashed fresh raspberries, which we’ve turned into a puree. Start with just a little liquid! You want this to be thick at first, almost like frosting.

If it’s too thick, add just a few drops more of the raspberry puree or lemon juice until you reach the consistency of thick honey. It should drip slowly off your whisk. If you accidentally add too much liquid—oops!—just whisk in a little more powdered sugar until it thickens up again. Once you have that perfect, pourable texture, you’re ready for the drizzle. Check out our Pinterest board for more dessert inspiration.

Storing and Serving Your Elegant Pastries

We’ve done all the hard work making these beautiful Lemon Raspberry Eclairs, so we need to treat them right before serving! The most important step after glazing is chilling them thoroughly. That 30 minutes in the fridge isn’t just a suggestion; it lets the lemon cream firm up and the glaze set properly. If you try to eat them straight away, the filling will squish out everywhere, and that’s just messy!

They are definitely best enjoyed the day you make them, but leftovers are manageable if you store them correctly. Remember, moisture is the enemy of crisp choux pastry, so we have to be smart about how we keep them fresh. Find more dessert recipes here.

Best Practices for Storing Leftover Lemon Raspberry Eclairs

If you have any leftovers, get them into an airtight container right away. Don’t try to store them uncovered on a plate! The refrigerator is the best place to keep them because of the dairy in the cream filling. Be aware that the longer they sit, the softer the shells will get, but the flavor stays fantastic.

If you think you won’t eat them within two days, freezing is an option for the unfilled shells only. Never freeze them once they are filled, or the cream will weep! Here’s a quick guide for keeping your beauties happy:

• Room Temp: Max 2 hours (due to cream filling).
• Refrigerator: Up to 2 days in an airtight container.
• Freezing: Unfilled shells only, up to 1 month in a freezer bag.

Frequently Asked Questions About Lemon Raspberry Eclairs

I get so many questions whenever I post these, which just tells me how much everyone loves a good pastry! Since these Lemon Raspberry Eclairs look complicated, people always want to know how to simplify or adapt them. Don’t worry, I’ve tried every trick in the book so you don’t have to experiment!

Can I skip the two-stage baking for the shells? Honestly, you really shouldn’t. That initial high heat gives you the steam needed for the big puff, and the lower temperature dries them out so they don’t collapse. Also, if you want to make mini versions, just pipe smaller strips—about 2 inches long—and cut the baking time down by about 5 minutes total. Browse all our recipes for more baking tips.

What if I don’t have raspberry preserves? I’ve successfully swapped those out for blueberry preserves for a slightly different berry flavor, and it works just as well! You can also use a good quality seedless raspberry jam if that’s what you have on hand. Just make sure it’s soft enough to pipe easily alongside that beautiful lemon cream.

Can I make these ahead of time? Yes, but only partially! You can freeze those unfilled choux shells for up to a month, which is a total lifesaver. Just thaw them completely, warm them in a 300-degree oven for about 5 minutes to crisp them back up, and then fill them right before you glaze and serve.

Estimated Nutritional Breakdown

Since every kitchen uses slightly different brands of butter, flour, and sugar, please remember that these numbers for the Lemon Raspberry Eclairs are just estimates based on standard measurements. I always say, the real nutrition comes from the joy of eating something delicious that you made yourself! But for those of you tracking macros or counting calories, here’s a general idea of what one beautiful eclair might contain:

We focused on the main components here, so keep in mind that the exact sugar content will vary based on how sweet your lemon curd and raspberry preserves are. It’s worth every single calorie, in my opinion!

Nutrient	Amount Per Serving (1 Eclair)
Calories	280
Fat	15g
Carbohydrates	35g
Protein	4g

Share Your Beautiful Lemon Raspberry Eclairs

I truly hope you enjoyed bringing these elegant pastries into your kitchen! Once you’ve made your Lemon Raspberry Eclairs, please snap a photo and share it with me. Let me know in the comments below how they turned out for you, or if you tried swapping out the raspberry for another berry. I love seeing your beautiful results!

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