Making Lemon Cream Puffs is a fun and rewarding process. Follow these steps for success:

1. Preheat the Oven: Preheat your oven to 400°F (200°C).

2. Prepare the Choux Pastry:
– In a medium saucepan, combine water, unsalted butter, and salt. Bring to a boil over medium heat.
– Once boiling, remove from heat and add the flour all at once. Stir quickly until the mixture forms a ball that pulls away from the sides of the pan.
– Allow the dough to cool for 5 minutes. Then, beat in the eggs one at a time, mixing well after each addition until smooth and glossy.

3. Pipe the Pastry: Using a piping bag, pipe small rounds (about 1.5 inches in diameter) onto a baking sheet lined with parchment paper. Leave space between each puff to allow for rising.

4. Bake the Choux Pastry: Bake in the preheated oven for 25-30 minutes, until golden brown and puffed. Do not open the oven door during baking, as this can cause the puffs to deflate.

5. Cool: Once baked, remove from the oven and let the puffs cool completely on a wire rack.

6. Prepare the Lemon Cream Filling:
– In a large bowl, whip the heavy cream until soft peaks form.
– Gradually add powdered sugar, lemon zest, lemon juice, and vanilla extract while continuing to beat.
– For a thicker consistency, stir in the cornstarch. Beat until well combined and peaks form.

7. Fill the Puffs: Once cooled, use a sharp knife to slice off the top of each pastry. Pipe or spoon the lemon cream filling into the hollow of each puff. Replace the tops.

8. Garnish: Dust with powdered sugar and, if desired, add a sprinkle of lemon zest or decorate with edible flowers.