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Lemon Eclairs

  Water 1 Cup (16 tbs)
  Butter 6 Tablespoon
  Sugar 1 Teaspoon
  Salt 1 Dash
  Nutmeg 1 Dash
  Sifted flour 1 Cup (16 tbs)
  Eggs 4
  Lemon pudding mix 3 Ounce
  Confectioners sugar 1⁄2 Cup (8 tbs)
  Lemon juice 2 Tablespoon

Combine water, butter, sugar, salt and nutmeg in saucepan; bring to a boil.
Add flour all at once, stir- ring until dough clears side of pan.
Beat in eggs, one at a time.
Drop dough from spoon onto greased baking sheet; shape into oblongs.
Bake at 425 de- grees for 25 minutes.
Cut small slit in side of each eclair; return to oven.
Turn off heat; leave oven door open.
Let eclairs dry for 10 minutes.
Place on rack; cool enough to handle.
Cut off tops; pull out any moist dough with fork.
Prepare pudding mix accord- ing to package directions; chill until firm.
Fill eclairs with pudding.
Mix confectioners' sugar with enough lemon juice to make thin glaze; drizzle over eclairs.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1964 Calories from Fat 835

% Daily Value*

Total Fat 95 g145.6%

Saturated Fat 52.7 g263.5%

Trans Fat 0 g

Cholesterol 1039.4 mg346.5%

Sodium 844.4 mg35.2%

Total Carbohydrates 243 g80.9%

Dietary Fiber 3.6 g14.6%

Sugars 65.7 g

Protein 39 g78.1%

Vitamin A 64.6% Vitamin C 23%

Calcium 15.3% Iron 53.6%

*Based on a 2000 Calorie diet

Lemon Eclairs Recipe