Lemon Eclairs Recipe
Ingredients
| Water | 1 Cup (16 tbs) | |
| Butter | 6 Tablespoon | |
| Sugar | 1 Teaspoon | |
| Salt | 1 Dash | |
| Dash of nutmeg | ||
| Flour | 1 Cup (16 tbs), sifted | |
| Eggs | 4 standard | |
| 1 pkg. lemon pudding mix | ||
| Confectioner’s sugar | 1/2 Cup (16 tbs) | |
| Lemon juice | ||
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.
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.
Chef
