|Water||1 Cup (16 tbs)|
|Sifted flour||1 Cup (16 tbs)|
|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.