Preheat oven to 400°F.

Add the milk, water, sugar, salt and butter to a saucepan over medium heat and bring to a boil.

Remove from heat, add in the flour and stir until absorbed. Return to heat and continue stirring for 2 minutes.

Transfer to a mixing bowl and cool for 2 minutes.

Prepare a baking sheet with parchment paper and fit a piping bag with a large round tip.

Mix the dough using a hand mixer for 1-2 minutes.

Mix in the eggs one at a time until smooth and thick.

Pipe small mounds on the baking sheet, leaving space between each.

Bake for 25-30 minutes until golden and puffed.

Cool on a rack and cut a small slit in the tops.

Chill mixing bowl in the freezer for 10 minutes.

Pour cold cream into the bowl and whip to soft peaks. Gradually add sugar and whip to stiff peaks, then add vanilla.

Gently fold in the lemon curd and zest in 3 additions.

Transfer to a piping bag with a star tip.

Slice off the tops of cooled cream puffs and pipe lemon cream inside.

Replace the tops and dust with powdered sugar if desired.