In a large bowl, combine the cream and sugar and stir until sugar is dissolved.
Blend in lemon juice. The mixture will thicken slightly.
Stir in orange zest and juice.
Beat on medium-high speed until fluffy with stiff peaks. Transfer to a piping bag fitted with a large open star tip
Cream Puff Dough
Preheat oven to 375 F. In a saucepan, combine water, butter, zest and salt and bring to a boil. Reduce heat to low.
With a wooden spoon, quickly stir in the flour until the mixture forms a ball and doesn’t stick to the sides of the pan. Remove from heat and transfer to bowl.
Beat the eggs into the mixture, one at a time, until thoroughly blended.
On a greased baking sheet, spoon dough (or squeeze through a pastry tube) into fourteen 2” mounds, a few inches apart.
Bake for 25-30 minutes.
Cool on wire racks then cut each puff in half horizontally.
Pipe the cream puff shells with orange filling, replace the tops and sprinkle with powdered sugar.
