How to Make Lemon Cream Puffs with Lemon Fillings

• Preheat your oven to 425°F (220°C).
• Boil water and butter together in a saucepan over medium heat until the butter melts completely.
• Stir in the all-purpose flour all at once and mix vigorously until the dough pulls away from the sides of the pan.
• Remove the saucepan from heat and let the dough cool slightly for about 5 minutes.
• Incorporate the eggs one at a time, stirring well after each addition.
• Pipe the dough onto a baking sheet lined with parchment paper, forming small mounds about 2 inches apart.
• Bake in the preheated oven for 20-25 minutes or until golden brown and puffed up.
• Cool the cream puffs on a wire rack before filling them with the lemon filling.
• Combine lemon juice, lemon zest, sugar, and egg yolks in a saucepan and stir over medium heat until it thickens.
• Remove from heat and mix in the butter until completely melted and combined.
• Fill each cooled puff with the lemon filling and dust with powdered sugar before serving.