Step 1

Preheat oven to 400°. In a large saucepan, bring water and butter to a boil. Add flour all at once, stirring until a smooth ball forms. Remove from heat; let stand 5 minutes.

Step 2

Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth.

Step 3

Line baking sheet with parchment paper. Brush water over parchment paper. Fill piping bags with pastry dough and pipe circle swirls 3 inches apart.

Step 4

Bake 30-35 minutes or until golden brown. Remove to wire racks.

Step 5

For filling, in a small heavy saucepan, combine beaten egg, sugar, lemon juice and butter. Slowly cook and stir over medium heat until mixture is thick enough to coat the back of a spoon.

Step 6

Transfer to a small bowl; refrigerate until partially set. Whisk again to make sure ingredients are mixed well.

Step 7

In a large bowl, beat whipped cream and sugar until stiff peaks form; fold in lemon mixture.

Step 8

Fill pastry bag with lemon filling. Split pastry puffs. Pipe lemon filling onto pastry bottoms, replace pastry tops. Dust with powdered sugar.