Preheat oven to 200C. Beat the eggs together in a small bowl and set aside.

In a saucepan, combine the water and butter, salt and sugar and place over a medium heat until the butter has melted.

Stir in the flour. Use a wooden spoon to beat until everything comes together into a dough and cook for 3-4 minutes.

Remove from the heat and continue to beat with a wooden spoon for another 2 minutes until the mixture has cooled slightly.

Beat in the eggs gradually, waiting until the eggs and dough mixture are fully combined before adding more.

Scoop the mixture into a piping bag with a nozzle if you have one.

Pipe 16 profiteroles between the 2 trays. Sprinkle the baking trays with a little water. This helps the profiteroles steam as they bake in the oven.

Bake in the oven for 20-25 minutes until puffed up and golden. Allow to cool slightly before piercing the bottom of each one and then allow to cool completely while making the lemon cream filling.

Whisk the cream in a mixing bowl until starting to thicken, then add in the lemon curd and continue to whisk to stiff peaks.

Fill another piping bag with the cream.

Pipe the filling into each profiterole.

Sift over the icing sugar and lemon zest to serve.