In medium mixing bowl, whip heavy whipping cream until soft peaks form.
Gently stir in lemon curd and lemon zest.
Set aside lemon cream and chill in refrigerator.
Preheat oven to 400 degrees.
Boil together the water and butter in a medium sauce pan.
Stir in 1/4 teaspoon salt and 1 cup flour until ball forms.
Remove from heat.
Add in eggs one at a time, mixing throughly by hand after each.
(I use a wooden spoon or my King Arthur bread dough whisk.)
Drop by tablespoonfuls, 3" apart, onto a lightly greased or parchment lined cookie sheet.
Bake at 400° for 30 minutes minutes or until puffed and golden brown.
Split cream puffs apart (I used a fork) while hot and remove any soft dough that may be inside.
Cool on a wire rack.
Fill pastry puffs with lemon cream filling.
Dust with powdered sugar if desired.
Serve immediately or refrigerate.