Preheat oven to 400°F (200°C) and line baking sheet with parchment paper.

In a medium saucepan, combine water, butter, sugar, and salt. Bring to a boil.

Remove from heat, add flour all at once, and stir until mixture forms a ball.

Return to heat 1-2 minutes to cook flour, stirring constantly.

Transfer dough to mixing bowl and beat in eggs one at a time until smooth.

Pipe or spoon mounds onto baking sheet; bake 20-25 minutes until golden.

Cool puffs completely on wire rack before filling.

Whip heavy cream with sugar and vanilla to stiff peaks, fold in lemon zest and lemon curd.

Slice puffs in half, fill with lemon cream, replace tops, dust with powdered sugar, and serve.