In a large saucepan bring to boil, water, milk, butter, salt, and sugar.

Once butter is melted, reduce heat to low, add flour, and stir vigorously.

Remove from heat. Let cool to 125-135 degrees (hot to the touch but not burning).

Add eggs, one at a time. Incorporate completely before adding the next egg. Mixture should be a soft paste that will still hold its shape.

Using a plastic piping coupler or piping tip of your choice (large opening) and Ziploc bag. Pipe large balls of paste (with a base a little bigger than a quarter, rows of 4 by 6 to equal a total of 24 puffs) onto a parchment-lined baking sheet. (Shells will puff to be about a golf ball size shell).

Bake at 425°F 15 minutes then REDUCE the heat to 375 for 10-12 minutes until the shell is golden brown and hollow inside.

Cool completely before filling.

In a bowl, add lemon creme filling, lemon zest, and lemon juice. Blend until fully incorporated.

In a large bowl, whip heavy whipping cream to stiff peaks. Do not over whip or it will turn into butter.

Fold in lemon mixture.

Using a bag with round piping tip, carefully insert tip into cooled shell. Fill slowly until shell is full.

Dust with confectioner sugar (powdered sugar) if desired.

Serve immediately or refrigerate.