Vegan Lemon Eclairs

1Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

2In a medium saucepan, combine water (1 cup), vegan butter (½ cup), and salt (¼ teaspoon). Bring to a boil over medium heat, stirring occasionally.

3Once boiling, remove from heat and immediately add the flour and baking powder (¼ teaspoon) all at once. Stir vigorously with a wooden spoon until the mixture forms a smooth ball and pulls away from the sides of the pan.

4Transfer the dough to a mixing bowl and let it cool for 5 minutes.

5In a small bowl, prepare the flax egg by mixing ground flaxseed (1 tablespoon) with 1 tablespoon water (1 cup). Let it sit for 5 minutes until gelled.

6Add the flax egg, aquafaba, and vanilla extract (1 teaspoon) to the dough. Beat with an electric mixer or vigorously by hand until the dough is smooth and slightly glossy.

7Spoon the dough into a piping bag fitted with a large round tip. Pipe 4-inch long strips onto the prepared baking sheet, spacing them about 2 inches apart.

8Bake at 400°F (200°C) for 15 minutes, then reduce the oven temperature to 350°F (175°C) and bake for an additional 10 minutes until the eclairs are puffed and golden brown. Do not open the oven during baking.

9Remove the eclairs from the oven and poke a small hole in the side of each to release steam. Let them cool completely on a wire rack.

10While the eclairs cool, prepare the lemon custard filling. In a medium saucepan, whisk together sugar, cornstarch (¼ cup), turmeric (if using), and salt (¼ teaspoon).

11Gradually whisk in the coconut milk until smooth. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a gentle boil, about 5-7 minutes.

12Remove from heat and whisk in lemon juice, lemon zest (1 tablespoon), and vanilla extract (1 teaspoon). Transfer to a bowl, cover with plastic wrap touching the surface to prevent a skin, and refrigerate until chilled and set, about 2 hours.

13To assemble, slice each eclair horizontally with a serrated knife. Pipe or spoon the chilled lemon custard generously into the bottom halves, then replace the tops.

14For the lemon glaze, whisk powdered sugar (1 cup) with lemon juice and lemon zest (1 teaspoon) until smooth and pourable. Adjust consistency by adding more lemon juice or powdered sugar (1 cup) as needed.

15Dip the top of each filled eclair into the lemon glaze or spoon the glaze over the tops. Allow the glaze to set for 15 minutes before serving.

16Serve chilled or at room temperature for a refreshing, dairy-free, and egg-free lemon treat.