Preheat the oven to 400°F (200°C). In a saucepan, combine water and butter over medium heat until the butter melts.

Add flour and salt all at once, stirring vigorously until the mixture forms a ball and pulls away from the sides of the pan.

Remove from heat and let cool for 5 minutes. Gradually add beaten eggs, mixing until smooth and glossy.

Transfer the dough to a piping bag and pipe 4-inch long strips onto a baking sheet lined with parchment paper.

Bake for 20-25 minutes until golden brown and puffed. Let cool completely.

In a mixing bowl, whip the heavy cream and powdered sugar until soft peaks form.

Gently fold in lemon juice and lemon zest until well combined.

Once the eclairs are cool, cut a small slit in the side of each eclair.

Fill each eclair with the lemon cream using a piping bag.

Top with fresh raspberries and sprinkle with sugar.