First, preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. In a medium saucepan over medium heat, combine the butter, water, sea salt, and sugar. Bring to a boil, stirring until the butter is completely melted. Remove from heat and add the flour all at once. Stir vigorously until the mixture forms a ball and pulls away from the sides of the pan.

Allow the dough to cool for 5 minutes. Next, add the eggs one at a time, beating well after each addition until the dough is smooth and glossy. This step is crucial as it ensures your choux pastry gets that classic puffed texture.

Transfer the dough to a piping bag fitted with a large round tip. Pipe small mounds (about 1-inch in diameter) onto your prepared baking sheet, spacing them about 2 inches apart. Feel free to use a wet fingertip to smooth out any peaks.

Bake in the preheated oven for 20-25 minutes, or until the puffs are golden brown and crisp. Do not open the oven door during baking as it may cause the pastries to deflate. Once done, transfer them to a wire rack to cool completely.

While your pastries are cooling, let’s whip up that magical lemon filling. In a large bowl, combine the whole milk, heavy whipping cream, instant lemon pudding mix, vanilla extract, granulated sugar, lemon zest, and lemon juice. Whisk until the mixture thickens, which should take about 2 minutes. Refrigerate the filling for at least 15 minutes to set.

Once the pastries are fully cooled, it’s time to fill them. Using a piping bag fitted with a small tip, gently fill each puff with the lemon cream. Don’t overfill to prevent them from bursting.

Lightly dust the filled puffs with powdered sugar. This step adds a touch of elegance and a bit of extra sweetness. And there you have it, your happy lemon puff cream is ready to be devoured!