- juice of 3 meyer lemon juice
- 3 large egg yolk
- 1/2 cup sugar
- 1 pinch salt
- 1/4 cup unsalted butter
- 1 cup heavy cream + 1 cup heavy whipping cream whipped to firm peeks
- 1 cup water
- 6 tablespoons unsalted butter, cool but pliable
- 2 teaspoons sugar
- 1/2 teaspoon salt
- 1 cup flour
- 4 large eggs
Meyer Lemon Glaze
- For the Meyer Lemon Cream: Pour about 2 inches of water into a saucepan and bring to a simmer over medium heat.
- Combine the lemon juice, heavy cream, egg yolk, sugar, and salt in a stainless steel bowl that will rest securely over the water without coming into contact with the water. (Never let the egg yolks and sugar sit together for more than a moment without stirring; the sugar will cook the yolks and turn them granular.) Place the bowl over the saucepan and whisk until the mixture becomes very thick and registers 180° F on a thermometer, about 10 to 12 minutes.
- Remove the bowl from over the water and let the mixture cool to 140° F, stirring from time to time to release the heat.
- Meanwhile, cut butter into tablespoon-sized pieces. When the cream is cooled transfer it to a blender and with the blender running, add the butter 1 tablespoon at a time, blending after each addition until incorporated before adding the next piece. The cream will be pale yellow and opaque and quite thick.
- Chill the lemon cream completely, then in a separate bowl, whisk the heavy cream. Fold the whipped cream into the lemon cream and chill until ready to fill the eclairs.
- For the pastry (Pâté a Choux): Preheat oven to 425º F.
- Combine the water, butter, sugar, and salt in a saucepan. Heat over medium until the butter has melted completely.
- Remove the pan from the heat and add in all of the flour at once. Stir quickly with a wooden spoon until the mixture is smooth and pulls away from the sides of the pan. Let the mixture cool for a few minutes.
- Add in the eggs one at a time, stirring to incorporate each egg completely before adding the next one.
- In a small bowl, beat the additional egg with one tablespoon of water.
- Spoon the mixture into a pastry bag with a large round tip (or a bag with the corner cut) and pipe even strips about 1 inch by 5 inches long onto a lined baking sheet. Smooth any peaks or rough edges with a wet finger and brush the strips with an egg wash. Bake for 15 to 20 minutes or until golden brown. Cool completely before filling.
- For the Glaze: Whisk the juice, zest, and sugar together until smooth. You want a fairly thick glaze that will not run down the sides of the eclairs
- To Assemble: Fill a pastry bag fitted with a star tip with the chilled lemon cream mixture. Fill each eclair with a few tablespoons of the cream then dip the top in the meyer lemon glaze.
Chill for an hour if you can wait that long and serve. These eclairs will keep for a week chilled but if you house hold is like mine that won’t make it through the day.
May there always be work for your hands to do,
May your purse always hold a coin or two.
May the sun always shine warm on your windowpane,
May a rainbow be certain to follow each rain.
May the hand of a friend always be near you,
And may God fill your heart with gladness to cheer you.
An Irish Blessing