Key Lime Éclairs
Prep Time
20 mins
Cook Time
30 mins
Total Cooling Times
30 mins
Course: Dessert
Cuisine: French
Keyword: baking, fresh, zesty
Servings: 10
Author: Ella @
  • 1/2 cup sugar
  • 1 egg
  • 1/3 cup key lime juice
  • 1 pinch salt
  • 3 tablespoons unsalted butter cubed
  • 1 cup heavy whipping cream
  • 1/2 cup powdered sugar
  • 1 ⁄2 cup milk
  • 8 tablespoons unsalted butter cubed
  • 1 ⁄2 teaspoon salt
  • 1 cup flour
  • 4 eggs at room temperature
  • 1 1/2 cups powdered sugar
  • 1 tablespoon lime juice
  • 3-5 tablespoons heavy cream
Make the Filling:
  1. In a saucepan, combine sugar, egg, lime juice, and salt. Whisk until blended. Add butter. Cook over medium heat, stirring constantly until mixture is thick and bubbly. Remove from heat, transfer to a bowl, and refrigerate until cool. In a large bowl, beat whipping cream and powdered sugar until peaks form. Fold whipping cream into chilled key lime curd. Cover and chill until ready to use.
Make the pastry:
  1. Heat the oven to 425°. In a medium saucepan, bring milk, butter, salt, and 1⁄2 cup water to a boil over high heat. Add flour; stir until a dough forms. Reduce the heat to medium and cook, stirring constantly with a wooden spoon, until slightly dried, about 2 minutes. Transfer the dough to a bowl and, using a hand mixer, beat in eggs, one at a time, until smooth.
  2. Using a piping bag, pipe 4-inch lines of dough onto parchment paper-lined baking sheets. Place the tray in the oven and reduce the temperature to 375°. Bake until golden brown, about 30 minutes, and cool.
To assemble the eclairs:
  1. Make a wide incision in the side of each pastry. Transfer the key lime filling into a piping bag and fill each pastry with cream.
Make the frosting:
  1. Place the powdered sugar in a medium-size bowl. Mix in the lime juice. Add the heavy cream a tablespoon at a time until you reach the desired consistency. Immediately spread over the éclairs. Garnish with lime zest, if desired.