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1
Combine lemon juices and zest, sugar, butter, and salt in a nonreactive saucepan over low heat.
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2
Cook, stirring gently, until butter is melted.
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3
Combine eggs and egg yolks in a bowl and mix together until blended.
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4
Whisk about 1/2 of the hot lemon mixture into the eggs to warm them, then slowly add the egg mixture back into the saucepan, whisking constantly.
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5
Cook over low heat (do not allow to boil), stirring constantly with a wooden spoon, until mixture thickens, about 5 minutes.
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6
Strain through a fine mesh strainer into a bowl.
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7
Lay a sheet of plastic wrap directly on the surface of the filling and refrigerate until cold and firm.
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8
Heat the oven to 425 degrees F. Line two baking sheets with parchment paper.
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9
Combine butter, sugar, and salt in a large saucepan, and add water.
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10
Bring mixture to a boil over medium heat.
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11
Add flour all at once and stir quickly with a wooden spoon until mixture pulls away from the sides of the pan.
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12
Continue to cook for 1 minute to dry out dough.
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13
Transfer dough to a bowl and let cool for a few minutes.
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14
Beat in eggs one at a time, beating until dough is smooth and glossy before adding the next egg.
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15
Using a pastry bag fitted with a 1/2-inch tip (or a plastic storage bag with one corner snipped off), pipe dough onto the prepared baking sheets into fingers that are about 1 by 3 inches.
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16
Place on the middle rack of the oven and bake until golden and dry to the touch, about 30 minutes.
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17
In a mixing bowl, combine cream, sugar, and vanilla extract, and beat with an electric mixer until soft peaks form.
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18
To assemble the eclairs, slice the fingers in half horizontally and remove the tops.
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19
Spoon the whipped cream into a clean pastry bag fitted with a 1/2-inch star tip.
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20
Spoon the lemon filling into the bottom of each eclair, and then pipe whipped cream over it.
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21
Place the tops on the eclairs and dust them with powdered sugar.
