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

In a saucepan, combine water and butter over medium heat until the butter is melted.

Add flour and salt, stirring vigorously until the mixture forms a ball and pulls away from the sides of the pan.

Remove from heat and let cool for a few minutes. Then, add eggs one at a time, mixing well after each addition until smooth.

Transfer the dough to a piping bag and pipe small mounds onto the prepared baking sheet.

Bake for 20-25 minutes until golden brown and puffed. Let cool completely.

In a mixing bowl, whip the heavy cream and powdered sugar until soft peaks form.

Gently fold in the lemon juice, lemon zest, and vanilla extract until well combined.

Once the choux pastries are cool, cut a small slit in the side of each pastry.

Fill each pastry with the lemon cream using a piping bag.

Serve immediately or refrigerate until ready to serve.