1-First, make the pastry cream: Whisk 6 large egg yolks, ½ cup granulated sugar, and 3 tablespoons all-purpose flour in a saucepan until smooth. Heat 16 ounces half-and-half until simmering, then slowly whisk half into the egg mixture. Return it all to the saucepan and cook over medium heat, whisking constantly, until thickened (about 3-6 minutes). Cook for 2 more minutes, remove from heat, and stir in 1 tablespoon lemon juice, ½ teaspoon pure vanilla extract, and 2 tablespoons lemon zest. Cool to room temperature, cover, and refrigerate for about 1 hour.

2-Next, prepare the choux pastry: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. In a saucepan, melt ½ cup unsalted butter with 10 ounces water and ½ teaspoon salt, bringing it to a boil. Remove from heat, stir in 1¼ cups all-purpose flour until no dry bits remain, then cook over medium heat for 3-4 minutes until the dough forms a sticky lump. Transfer to a mixer bowl, cool slightly, and beat in 4 large eggs one at a time, mixing well after each. Stir in 1 tablespoon lemon juice and 2 tablespoons lemon zest.

3-Now, bake the puffs: Drop the dough by 2-tablespoon portions onto the baking sheet, spacing them about 2 inches apart. Bake at 425°F (220°C) for 10 minutes, then reduce to 350°F (175°C) and bake for 15-20 minutes more until puffed and lightly browned. Turn off the oven, open the door partially, and let the puffs cool on a rack inside for 30 minutes.

4-Finally, assemble: Slice the cooled puffs in half, spoon or pipe about 1 tablespoon of chilled pastry cream into each bottom, replace the tops, and dust with confectioners’ sugar. Serve right away or refrigerate covered for up to 2 days. For a similar easy dessert idea, check out our peach cobbler dump cake recipe if you’re in the mood for more baking fun.