Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper.

In a saucepan, combine water, butter, and salt over medium-high heat. Bring to a rolling boil.

Remove from heat and add flour all at once. Stir vigorously until mixture forms a ball that pulls away from the pan sides.

Return to medium-low heat and cook 2-3 minutes, stirring constantly to dry out the dough.

Transfer dough to a mixing bowl and cool for 5 minutes. Add eggs one at a time, beating well after each addition until smooth and glossy.

Transfer dough to a piping bag fitted with a large round tip. Pipe 2-inch rounds onto prepared baking sheets, spacing 2 inches apart.

Bake at 400°F for 20 minutes without opening the oven. Reduce temperature to 350°F and bake 15-20 minutes more until golden and hollow.

Turn off oven, pierce each puff with a knife, and leave in cooling oven with door ajar for 10 minutes. Transfer to wire rack to cool completely.

For filling, whip heavy cream with powdered sugar and vanilla until stiff peaks form. Gently fold in lemon curd and lemon zest.

Cut cooled puffs in half horizontally or make a small hole in the bottom. Fill generously with lemon cream, replace tops, and dust with powdered sugar.