Gluten Free Lemon Meringue Éclairs

Gluten Free Lemon Meringue Éclairs are the perfect summery dessert. They are a light and airy french pastry filled with a simple lemon mousse (made with my foolproof lemon curd) and topped with toasted meringue. Gluten Free Lemon Meringue Éclairs look fancier and more difficult to make than they actually are. I highly recommend taking the time to read this entire post if you have never made choux pastry before.

Eclairs are made with gluten free choux pastry - this is the same pastry used to make Gluten Free Cream Puffs (or my Gluten Free Choux au Craquelin). It’s not an expensive pastry to create by any means, it just can have a mind of its own. This recipe for Gluten Free Lemon Meringue Éclairs makes 14 four-inch Éclairs.

For the filling, we are going to use my foolproof lemon curd recipe. If you would like detailed instructions on how to make Lemon Curd, make sure to take a peek at this post: How to make Foolproof Lemon Curd.

Recipe Ingredient Notes for Gluten Free Pâte à Choux

Gluten-Free Flour: The only pre-mixed gluten-free flour blend (combined with cornstarch) that generates a beautiful gluten-free choux is Cup4Cup. If you do not have access to Cup4Cup, you can use my homemade choux flour blend. The high cornstarch content is what creates light and crispy choux pastry.

Homemade Pâte à Choux Flour Blend

Use this homemade gluten-free flour blend if you don't have access to Cup4Cup. Combine the following ingredients and use in the recipe for Gluten Free Eclairs.

- 45 grams fine white rice flour
- 20 grams tapioca starch
- 100 grams cornstarch
- 1 gram xanthan gum

(I have not tested this recipe with any cornstarch substitutes)

Cornstarch: Even though Cup4Cup main ingredient is cornstarch, the additional cornstarch will help to provide a sturdy choux when baked. (omit additional cornstarch if you are using the Homemade Pâte à Choux Flour Blend)

Butter: I use unsalted butter for this recipe. I have not tested this recipe with nondairy butter substitutions.

Eggs: You will need 175 grams of whole eggs for this recipe. To measure out 175 grams of whole eggs, combine 4 large eggs in a bowl and whisk to combine. In a separate bowl, weigh out 175 grams.

Recipe Ingredient Notes for Lemon Mousse Filling

The Lemon Mousse is made with my foolproof lemon curd recipe and whipped cream. This recipe is a great way to use up any leftover lemon curd you may have on hand (you will need around 200 grams)

Lemons: Since we are using the zest of the lemons in the Lemon Mousse Filling, I recommend using organic lemons (if you can). No matter what, make sure to give them a good rinse. I do NOT recommend using bottled lemon juice.

Eggs: Many curd recipes call for egg yolks only. I feel like that makes the curd taste eggy. This is why we are using two whole eggs and two egg yolks in this recipe. Make sure to save any leftover egg whites to make the Meringue Topping for those Gluten Free Lemon Meringue Eclairs.

Butter: I use unsalted, room temperature butter to make lemon curd. It should be around 65F which is a lot colder than many of us consider room temperature.

Heavy Cream: For the Lemon Mousse filling I recommend using heavy whipping cream. I have not tried substituting it with a frozen whipped topping.

Tools needed to make Gluten Free Lemon Meringue Éclairs

To successfully make Gluten Free Lemon Meringue Éclairs, you will need a few kitchen tools. Most of them are available on Amazon which I have linked.

Food Processor: Yes, I make my choux pastry in the food processor. You can make it in a stand mixer or even by hand but I highly recommend using your Food Processor for the ease of it. If you are in the market for a new food processor, I highly recommend this product from Cuisinart

A piping bag and a pastry tip: For piping eclairs, I highly recommend using a French star nozzle (Ateco 869). This will reduce the amount of cracking in the pastry as well as help to retain a neater and cleaner eclair shape while baking. You can also use an "Open Star Tip - Ateco 828" but don't be surprised if your eclairs have a few cracks in them. I also recommend investing in disposable piping bags. You can use a zip lock bag in case you do not own a large pastry bag. A piping tip will make things a lot easier for you. For filling the eclairs I recommend using a plain, medium-sized tip like Ateco 801. You can also fill the lemon meringue eclairs without a pastry tip. Just cut off a very small opening on your pastry bag and fill them without a pastry tip.

You will also need: a pot big enough to hold the liquid, fat, and flour, a heatproof spoon to stir the flour panade (this is what we call the cooked flour in the pot), a sheet tray, parchment paper, a mixer for the whipped cream for the lemon mousse filling and meringue topping. And a hand torch to torch the meringue with!

Pro Tips to make Lemon Meringue Éclairs

This recipe may seem very daunting if you have never made Pâte à Choux or Lemon Curd before. And I get it. It involves several components.

If you would like to use storebought lemon curd instead of making your own, that's totally fine. Several grocery stores now sell delicious lemon curd. BUT, if you want to make Lemon Curd from scratch (and I know you can do it!) I highly recommend making the lemon curd first. This way the lemon curd has plenty of time to set up. You can even make the lemon curd up to 10 days ahead of time. Yes, Lemon curd does stay fresh for that long.

As for the Pâte à Choux, you can even make that ahead of time (up to 2 days). I recommend making it, transferring it to a large pastry bag (fitted with the french star piping tip), and placing it in the fridge until ready to use. Choux Pastry should rest for an hour anyways.

The only two components I recommend making the day off are the whipped cream for the Lemon Mousse filling and the Meringue Topping for the eclairs.

Choux pastry can get soggy and soft quickly. After baking make sure to give your eclairs 2-3 pokes on their bottoms (using a paring knife), place them upside down on a sheet tray, and return them to the oven for them to dry out a bit. Those holes we will use later to fill the eclairs with.

What are Gluten Free Eclairs?

Éclair is the French word for lightning. Some believe that the pastry received its name because it sparkles when coated with a glaze. My guess is they are called that way because you eat them very quickly (because they are so delicious)

Eclairs (also spelled Éclair) are oblong french pastries made with pâte à choux. Once they are baked and fully cooled, they are filled with fillings such as cream or crème patisserie that can be flavored (like a lemon mousse filling).

The word "éclair" made its appearance in the 1860s, describing the pastry previously called petite duchess in France. It may have been created by French chef Antonin Carême, who is responsible for other desserts including the Charlotte and Napolean cake. 

I highly recommend eating eclairs the day they are made. Gluten Free Lemon Meringue Eclairs are definitely a treat for everyone with celiac disease.

How to make Gluten Free Pâte à Choux

Step 1: To make gluten-free choux pastry, combine milk, water, butter, sugar, and salt in a medium-sized saucepan and carefully bring to a boil at a medium heat.

Step 2: Once your liquid comes to a boil, turn off the heat and add all your sifted dry ingredients to the hot milk and water mixture at once. With a wooden spoon, stir until the gluten-free flour is fully incorporated. This will take anywhere from 30 to 60 seconds. 

Step 3: Turn the heat back on to a very very very low temperature and continue cooking the flour panade for one minute. Make sure to keep stringing the dough ball. It will form a film on the bottom of the pan.

Step 4: Transfer your flour panade to your food processor and puls 4-5 times. Take off the lid of your food processor and allow the mixture to cool for 5 minutes. The pulsing allows the steam and heat to evacuate.

Step 5: Once the cooked flour mixture has cooled down, turn your food processor on and add your egg mixture slowly through the feeder. Make sure to NOT add it all at once.

Step 6: Once all the eggs have been added, continue to blend for one minute. Scrape down the sides of your food processor and blend for another 30 seconds. Your batter will have a smooth and glossy look.

Step 7: Transfer your soft dough to a large pastry bag/piping bag fitted with a French star nozzle (Ateco 869). Use a bench scraper to scrape down all the dough from the top of your bag so it’s all combined. Place your Pâte à Choux in your fridge for at least one hour to rest.

Allow the Gluten Free Pâte à Choux to rest for one hour. It will be easier to pipe but also hold its shape better. No need to rush the process.

How to pipe and bake Gluten Free Eclairs

When ready to bake your gluten-free eclairs, preheat your oven to 375F and arrange the oven wire rack in the middle.

To keep the eclairs at uniform length, I like to draw 14 lines on my parchment paper as a guide. They are 4-4.5 inches (around 10cm) long and 2 inches (5 inches) apart. The eclairs can definitely be baked closer together but make sure to leave them some room to rise. This recipe should give you 14 Éclairs.

Once you have your lines drawn, make sure to flip the paper ink side down on your prepared baking sheet. This way the ink does not transfer to your pate a choux.

Hold your piping bag at a 45° angle and maintain consistent piping pressure. Pipe along those lines you drew on your parchment paper. Finish off each piped eclair by cutting the dough with a butter knife. Don't worry if the ends look a bit rough. Using a little water, damp a finger and pat down those pointed ends of your piped eclairs.

Spray a light coating of cooking spray over the surface of the éclairs and put the pan in the oven. Bake at 375F for 20 minutes. Then reduce the temperature to 325F and continue to bake for 10- 15 minutes until golden brown. You can test the doneness by tapping on the bottom of a baked choux. If it sounds hollow, they are done. Should the eclair still feels soft, continue to bake them. If you remove them too early, they will deflate.

When done, remove the baked eclairs from the oven and quickly poke 2-3 holes in the BOTTOM of each eclair with the tip of a pairing knife. This helps the trapped steam to escape. Return the eclairs bottoms up on the sheet tray and place them in the turned-off oven until fully cooled. Make sure the oven is TURNED OFF when you return them to the oven.

How to make Lemon Mousse Filling

While the gluten-free éclairs are cooling, I recommend making the lemon mousse filling. The filling is made with my foolproof lemon curd, powdered sugar, and whipped cream. Make sure the lemon curd is fully set before using it to make the filling.

Combine 120 grams of cold heavy whipping cream and powdered sugar in the bowl of your stand mixer (fitted with the whisk) whip until stiff peaks. You can also whisk the whipped cream with a hand mixer or by hand using a medium bowl and a whisk.

In a separate bowl, measure out 200 grams of Lemon Curd. Add a generous dollop of the whipped cream to the lemon curd and whisk it together with a whisk. This will help loosen up the curd a bit. Once the curd is loosened up a bit, fold in the rest of the stiff whipped heavy cream with a flexible spatula. Make sure not to overmix the filling or the whipped cream will deflate.

Cover your bowl with plastic wrap and place it in the fridge until your gluten-free éclairs are fully cooled. Filling the eclairs while warm will create one mess.

How to fill Gluten Free Lemon Meringue Éclairs

Once your eclairs are fully cooled, it's time to fill them. Transfer the lemon mousse to a pastry bag fitted with a small pastry tip. Holding the eclair in one hand and the mousse in your other hand, carefully use the previously made venting holes in the bottom of the eclair to fill it. Try not to overfill them since the mousse will come out of the other holes. Use a butter knife or an offset to remove any excess mousse on the bottom of your eclair.

Once all your eclairs have been filled, place the sheet tray in the fridge while you prepare the meringue topping.

Small Batch Meringue Topping for Lemon Eclairs

This is a small batch recipe for a meringue topping is made with 2 egg whites only. This will give you enough meringue to top all 14 eclairs. I made the meringue in a medium-size bowl and used my hand mixer to mix it to stiff peaks. If you have a small Kitchen Aid, this will be no problem making it with the stand mixer. But a large mixer (like the Professional Line) can have issues whipping such a small amount.

Combine egg whites, sugar, and salt in the heatproof bowl and set over a pot of simmering water. Make sure the water is not touching the bowl. With a whisk, mix constantly until the mixture is warm to the touch and sugar has dissolved (You can test this by rubbing some of the mixtures between your fingertips) Make sure the mixture has reached a temperature of 160F.

Start on low and gradually increase to medium-high speed, whisk until stiff (but not dry) peaks form. Continue mixing until the mixture is airy and glossy, and completely cool (test by touching the bottom of the bowl), about 5 minutes.

Your small batch meringue is now ready to be used to decorate your Gluten Free Lemon Éclairs.

How to decorate Gluten Free Lemon Meringue Éclairs

Once your meringue is made, it's time to decorate your gluten-free eclairs. You can either dip the eclairs halfway in the meringue and slowly pull them out or use a spoon and just spoon some meringue on top of them. Have some fun with it but don't overdo it. Use a small hand torch and carefully brown the meringue.

Eclairs are best eaten the same day they are made. They may keep in your fridge for one day but the pastry will soften from the filling and the meringue may weep (loose liquid).

Frequently Asked Questions about Gluten Free Eclairs

Can I make the eclairs smaller?
To make Mini Gluten Free Eclairs, I recommend piping them around 2.5" (6cm) long. This will be the perfect size for Mini Éclairs. You could even make them smaller (around 2" - 5cm) but make sure to pipe them thinner.

Can I bake the choux ahead of time?
Yes, you can bake the choux ahead of time. If you plan on using them within 24hrs, I recommend leaving them on the sheet tray in the TURNED OFF oven until you are ready to fill them. If you want to bake them ahead and don’t use them for a few days, I recommend putting them in a ziplock bag and freezing them.

How can I re-crisp my choux after freezing them?
Place them on a sheet tray in a 350F oven for 5-7 minutes. Allow them to cool completely before filling them.

Can I freeze the filled Gluten Free Eclairs?
I do not recommend freezing the filled eclairs.

My dough is very runny!
Sounds like you added too many eggs which caused the choux dough to be too loose. 175 grams of eggs are the perfect amount for this gluten-free eclair recipe.

My dough turned out gummy and seems to be breaking!
Did you use the recommended flour and stuck to my measurements? This is normally the first mistake and is an easy fix. Please use the recommended flour blend.

My Lemon Curd is very runny!
Lemon Curd will thicken as it cools. I recommend allowing the lemon curd to chill in the fridge for at least 4-5hrs, if not overnight for it to be a perfect consistency for sandwiched cookies.

Can I make this for Gluten Free Lemon Meringue Éclairs dairy free?
To make choux pastry and the lemon curd dairy-free, use only water in the choux and replace the butter in both components with your favorite non dairy butter (coconut oil will NOT work). As for the heavy cream for the Lemon Mousse, I would suggest using either whipped coconut cream or a dairy free replacement for whipped cream.

Can I make Choux Pastry with a mixer?
Yes. Transfer the flour panade to the bowl of your stand mixer fitted with a paddle attachment or, if using a handheld mixer, a large mixing bowl. Make sure to allow it to cool down for a few minutes. With the mixer running on low speed, slowly add your eggs in 3-4 additions mixing the dough for 30 seconds between each. The mixture may look broken in the beginning but will come together when more eggs are added. Once you have added all your eggs, the choux should look shiny and smooth with a pipeable consistency.