Fill a medium pot with 1-2 inches of water and bring to a simmer over high heat. Once the water is simmering, turn the heat down to medium-low so it maintains a simmer.

Combine ¼ teaspoon gelatin and 1 teaspoon cold water in a bowl and stir. Set aside to bloom.

While the water is coming to a simmer, combine the egg yolks, whole eggs, fresh lemon juice, and granulated sugar in a medium glass bowl. Whisk until smooth.

Place the bowl over the simmering water and whisk continuously. Make sure the bottom of your bowl is not touching the water.

Whisk the lemon curd until it’s pale and thickens, about 10-15 minutes.

Remove the bowl from the heat and set aside.

Melt the bloomed gelatin in the microwave for 5-10 seconds, then add to the lemon curd and stir.

Whisk in the butter until melted and smooth.

Pour the lemon curd through a fine mesh strainer to remove any scrambled egg bits.

Store the lemon curd in an airtight container in the refrigerator for at least 3 hours before using.

To make the craquelin dough, mix softened butter, salt, and brown sugar with a stand mixer until thoroughly combined and creamy.

Mix in flour and stop as soon as the dough comes together.

Roll out the craquelin to ⅛ inch thick between two sheets of parchment paper. Cover and freeze for at least 30 minutes.

Preheat oven to 400 F. Prepare the pâte à choux according to the recipe directions.

Once you have made your cream puff dough, pipe it onto parchment-lined baking sheets using an appropriate tip.

Use a circle cookie cutter slightly larger than the diameter of the piped choux to cut out circles of craquelin to cover the tops of the puffs.

Turn the oven to 350 F as you put your pan of pastries in the oven. Bake for 25-35 minutes or until they are deeply golden brown.

If the craquelin is browning too fast, lightly cover it with foil.

When the pastries come out of the oven, turn each one over and poke a small hole in the bottom with a toothpick so they can dry out for at least 2 hours.

Combine the gelatin and cold water in a small bowl, stir. Let it sit for 5 minutes, then microwave until gelatin is dissolved.

Add heavy cream, powdered sugar, and vanilla to a stand mixer, whip on medium to soft peaks.

With the mixer still running, add the gelatin in a slow, steady stream.

Turn the mixer up to medium-high and whip until stiff peaks form.

Poke a hole in the bottom of each pastry shell with a #7 tip.

Spoon the whipped cream into a bag fitted with a #7 tip.

Remove lemon curd from refrigerator and stir or whisk until smooth. Spoon the curd into a piping bag fitted with a #6 or #7 tip.

To fill, hold your choux shell upside down in the palm of your hand. Pipe the cream into the pastry shell.

Next, fill with a small amount of lemon curd using a #6 or #7 tip.

Garnish with more whipped cream and lemon curd on top if desired, or eat as is.

Lemon cream puffs are best eaten on the day you make and fill them.