Lemon Meringue Eclairs with Fresh Cream & Raspberries

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By Lorraine Pascale

Published 2017

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I’ve given these éclairs a twist by substituting choux pastry with Italian meringue. This kind of meringue has the same ratio of sugar to egg as Swiss meringue, but the sugar is heated to make a syrup, which is then added to the egg whites to give a more stable and strong texture. This recipe calls for lemon curd, which you can choose to buy or make from scratch.