Choux pastry: Heat the water and butter in a saucepan and bring to a boil.

Remove from heat, add the flour all at once, and stir with a spatula until the dough is smooth.

Return to medium heat and stir constantly to dry out the dough for about 2 minutes.

Transfer the dough to a stand mixer bowl and add the eggs one at a time, beating well after each addition.

Place the dough in a piping bag and pipe 4-inch (10 cm) long strips onto a baking sheet lined with parchment paper.

Bake at 350°F (180°C) for 30 minutes without opening the oven door.

For the lemon cream: Bring the milk to a boil.

In a mixing bowl, beat the eggs with the sugar. Add lemon juice to taste and the flour.

Once the milk is hot, pour it over the egg mixture.

Return everything to low heat and cook, stirring, for 5 to 10 minutes until it thickens into a pastry cream. Remove from heat and cover with a plate to prevent a skin from forming.

For the meringue: Beat the egg whites with a pinch of salt until stiff peaks form.

Once stiff, gradually add the sugar while continuing to beat.

Assembly: Once your éclairs are baked and cooled, make small holes on the bottom or top of each éclair to fill them.

Put the lemon cream in a piping bag and fill the éclairs as much as possible, but be careful not to overfill and break them.

Now pipe the meringue onto the éclairs (I chose a simple piping style, but I only had a makeshift piping bag made from a freezer bag).

Use a kitchen torch to brown the meringue.

And here’s what they look like when cut open.