1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. In a medium saucepan combine water, butter, and salt and bring to a boil over medium heat.

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

4. Remove from heat and allow the dough to cool slightly. Add eggs one at a time, mixing well after each addition until smooth.

5. Transfer dough to a piping bag with a large round tip and pipe 4-inch strips onto the prepared baking sheet spaced about 2 inches apart.

6. Bake for 20–25 minutes until golden brown. Remove and allow the shells to cool completely on a wire rack.

7. In a saucepan whisk together sugar, cornstarch, and milk. Cook over medium heat stirring constantly until thickened and bubbling.

8. Remove from heat and whisk in egg yolks, lemon juice, and lemon zest. Return to heat and cook for about 2 minutes while stirring.

9. Remove from heat and stir in vanilla extract. Transfer lemon cream to a bowl, cover with plastic wrap, and refrigerate until chilled.

10. Whip the heavy cream until stiff peaks form and gently fold it into the chilled lemon mixture.

11. In a small saucepan combine raspberries, powdered sugar, and lemon juice. Cook over low heat until the berries break down and the mixture thickens.

12. Strain the raspberry mixture through a fine mesh sieve to remove seeds and allow the glaze to cool slightly.

13. Cut a small slit in the side of each eclair shell and pipe the lemon cream filling inside.

14. Dip the tops of the filled eclairs into the raspberry glaze and allow excess glaze to drip off before serving.