Creating Lemon Raspberry Eclairs might seem daunting, but following these clear steps will lead to delicious results!

Make the Choux Pastry

1. Preheat your oven to 425°F (220°C) and line two baking sheets with parchment paper.
2. In a medium saucepan, combine water, butter, sugar, and salt. Bring to a boil over medium heat.
3. Once boiling, remove from heat and stir in the flour all at once. Mix vigorously until the dough forms a ball and pulls away from the pan.
4. Allow the dough to cool for about 5 minutes. Then add the eggs one at a time, mixing well after each addition until fully incorporated and smooth.
5. Transfer the dough to a piping bag fitted with a round tip. Pipe 4-inch long lines onto the prepared baking sheets, spacing them about 2 inches apart.
6. Bake in the preheated oven for 15 minutes. Then reduce the temperature to 375°F (190°C) and continue baking for another 15-20 minutes, until they are golden brown and puffed.

Prepare the Lemon Pastry Cream

7. In a small saucepan, heat the milk and lemon zest over medium heat until warm, but not boiling.
8. In a medium bowl, whisk together the sugar, egg yolks, and cornstarch until smooth and pale.
9. Gradually pour the warm milk into the egg mixture, whisking constantly.
10. Return the mixture to the saucepan, and cook over medium heat until thickened, stirring continuously.
11. Once thickened, remove from heat and stir in butter and lemon juice. Strain the mixture through a fine mesh sieve into a bowl.
12. Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate until chilled for at least 2 hours.

Assemble the Eclairs

13. Once the choux pastries have cooled, slice them lengthwise.
14. Using a piping bag fitted with a round tip, fill each pastry with the cooled lemon pastry cream.
15. Top each filled éclair with fresh raspberries.
16. Dust with powdered sugar before serving for a lovely finish!