• Preheat oven to 425.
• In a sauce pan over medium-high head add your butter, water and sugar and stir until melted and bring to boil.
• Add in your flour and stirring quick and continue to stir to cook away your moisture a little until the dough pulls away and starts forming a ball.
• Remove from heat and place in bowl to cool for about 5 minutes.
• Mix in your eggs one at a time making sure to fully combine each egg after each addition.
• Add your dough to a piping bag and pipe out about 2" mounds on a silpat or parchment lined baking sheet. {You can flatten out peaks with a little water by dabbing them with finger so you don't get any peaks on finished puffs).
• Bake in oven for 10 minutes then reduce heat to 350 (do not open oven) and bake for about 15-20 minutes longer or until golden.
• Remove from oven and let cool.

To make your filling:

• In bowl whip your heavy cream until stiff peaks form, set aside.
• In another bowl beat your cream cheese until smooth.
• Add in your powdered sugar, milk and lemon juice and continue to beat until combined.
• Fold in your whipped cream until mixture is light and fluffy.
• Cut your cooled cream puffs in half and using piping bag fill your cream puffs with your lemon cream filling.
• Sprinkle with powdered sugar and serve.