1. Make the Choux Pastry:

• Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.
• In a medium saucepan, combine the butter, water, salt, and sugar over medium heat. Stir until the butter is melted and the mixture comes to a rolling boil.
• Remove from heat, and immediately stir in the flour with a wooden spoon. Stir until the mixture comes together and forms a dough ball.
• Return the pan to low heat and cook the dough for about 1-2 minutes, stirring constantly, to dry it out slightly.
• Transfer the dough to a large mixing bowl and let it cool for 3-5 minutes. You don’t want the eggs to scramble when you add them!
• Add the eggs one at a time, beating well after each addition. The dough will look clumpy at first, but keep mixing until it becomes smooth and glossy. You can use a hand mixer or stand mixer for this step.
• Scoop the dough into a piping bag fitted with a large round tip (or use a zip-top bag with the corner cut off). Pipe 12 mounds of dough onto the prepared baking sheet, about 2 inches apart. Use a damp finger to smooth out any peaks on the top of the dough mounds.
• Bake for 30-35 minutes, until the puffs are golden brown and puffed. Pro Tip: Don’t open the oven during baking, as this can cause the puffs to deflate.
• Remove the puffs from the oven and poke a small hole in the bottom of each one to let steam escape. Let them cool completely on a wire rack.

2. Make the Lemon Cream Filling:

• While the puffs are cooling, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
• Gently fold in the lemon curd and lemon zest until fully incorporated. The result should be light, fluffy, and full of lemony goodness.
• Transfer the lemon cream into a piping bag fitted with a small round tip (or use a spoon if you prefer).

3. Fill the Cream Puffs:

• Once the puffs are completely cooled, carefully slice each one in half.
• Pipe or spoon a generous amount of lemon cream into the bottom half of each puff, then place the top half back on.
• Optional: For an extra touch, drizzle the tops with a simple lemon glaze (mix powdered sugar and lemon juice until smooth) and garnish with lemon zest.

4. Serve:

• Place the filled puffs on a serving platter, and get ready to watch them disappear!
• Serving Tip: These are best served the same day they’re made, but they can be stored in the fridge for up to 2 days.