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Lemon Eclairs

American.Food.Express's picture
Ingredients
  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
Directions

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

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Interest: 
Party

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