These Lime Meringue Mini Eclairs are half the size but ALL the flavor! The zesty lime custard filling is perfectly balanced by the sweet, light meringue topping. These two-bite sized eclairs are definitely an easy to make yet impressive dessert to serve at a dinner party.
In a large pot, combine the water, milk, sugar, salt, butter, and vanilla and bring to a boil. Lower the heat, add the flour, stir with a wooden spoon. Continue to cook and stir until the dough stops sticking to the edge of the pan.
Remove from heat and add the eggs one at a time, using a wooden spoon to stir. Make sure each egg is fully mixed and incorporated into the dough before adding the next one.
Line a large baking sheet with parchment paper. Fill a pastry bag or zip lock bag with a piping tip (any wide tip will do!) with the dough and pipe dough into 3-inch logs about 3/4 inch thick. Place in the oven and immediately lower the heat to 365F. Bake for 25 minutes, or until the eclairs puff up, turn golden brown, and sound hollow when tapped. Remove from oven.
Once the eclairs cool, use a knife to cut off the tops to make a canoe-shaped eclair. These eclairs will be filled with the lime custard.
Lime Custard Filling:
In a medium pot, add all the ingredients except for the butter. Bring to a boil, mixing constantly. Allow to boil for at least 30 seconds. Add the butter, mix until melted, and remove from heat. Place in the refrigerator to cool and thicken. To speed up the cooling, you can pour the the lime custard into a shallow baking tray.
Add egg whites to a glass or metal mixing bowl. Use a stand mixer or a hand mixer to beat the eggs whites on medium until they start to foam. Slowly sift in the sugar and continue beating constantly until stiff peaks form. The meringue is done when you can flip the bowl upside down and the meringue does not pour out.
Assemble the eclairs:
Place the cooled lime custard into a piping bag or zip lock bag (no decorative piping tip is necessary). Fill the eclairs with lime custard. Place the meringue into another piping bag with a decorative tip and top the eclairs with meringue.
If desired, use a culinary torch to brown the meringue and sprinkle with lime zest.