Lemon Cream Éclairs – Light, Zesty, and Delightfully Elegant

These Lemon Cream Éclairs are a citrusy twist on a classic pastry that brings brightness and elegance to any dessert table. Light choux pastry shells are filled with a smooth, tangy lemon cream and finished with a delicate glaze. Whether you’re planning a spring brunch or just want to enjoy something refreshing and sweet, these éclairs offer just the right mix of sophistication and simplicity.

Why You’ll Love This Recipe

Bright & Refreshing – The lemon cream filling is tangy, smooth, and full of sunshine.
Lighter Indulgence – A more mindful way to enjoy a classic French dessert.
Beautifully Impressive – These éclairs look bakery-worthy but are easy to make at home.
Make Ahead Friendly – Fill and chill ahead of time for stress-free serving.

Ingredients

For the choux pastry:

• ½ cup water
• 2 tbsp light butter
• ½ cup all-purpose flour
• 2 large eggs

For the lemon cream filling:

• ¾ cup nonfat plain Greek yogurt
• ¼ cup light cream cheese, softened
• 2 tbsp lemon juice
• 1 tsp lemon zest
• 2 tbsp powdered sugar or sweetener of choice
• ½ tsp vanilla extract

For the glaze (optional):

• ⅓ cup powdered sugar
• 1 tsp lemon juice
• 1 tsp water

Instructions

1. Prepare the Choux Pastry
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. In a small saucepan, bring water and butter to a boil. Reduce heat and stir in flour all at once. Stir vigorously until the mixture forms a smooth ball and pulls away from the sides. Remove from heat and let cool slightly.

2. Add Eggs
Beat in eggs one at a time, mixing until the dough is smooth and glossy. Transfer dough to a piping bag and pipe 10 4-inch lines onto the baking sheet.

3. Bake
Bake for 20–25 minutes or until golden brown and puffed. Let cool completely before filling.

4. Make the Lemon Cream
In a bowl, whisk together Greek yogurt, cream cheese, lemon juice, zest, powdered sugar, and vanilla until smooth. Chill until ready to use.

5. Fill the Éclairs
Slice each éclair shell in half horizontally. Pipe or spoon lemon cream into the base, then top with the other half.

6. Optional Glaze
Mix powdered sugar with lemon juice and water to make a glaze. Drizzle over the top of each éclair before serving.

Nutritional Information (Per Éclair)

Calories: 125
Protein: 5g
Fat: 5g
Carbohydrates: 15g
Sugar: 6g
Fiber: 1g

Tips for Success

• Let Them Cool Fully – Ensure shells are completely cooled before filling to avoid melting the cream.
• Fresh Lemon is Key – Use real lemon juice and zest for the best flavor.
• Pipe for Precision – Use a piping bag for clean, bakery-style results.

Why This Recipe Works

This recipe captures everything we love about éclairs—light pastry, creamy filling, and an elegant finish—while lightening things up with Greek yogurt and fresh lemon. The result is a dessert that’s as refreshing as it is indulgent, perfect for sharing or savoring solo.

Lemon Cream Éclairs are proof that dessert can be both elegant and simple. With their bright flavor, airy texture, and refined presentation, they’re sure to become a new favorite for gatherings or personal indulgence.