Start this recipe by heating the oven to 190`c. Place the water, milk, butter, salt and sugar and melt together till boiling. Stir in the flour and cook for a minute stirring constantly. Allow to cool down slightly then gradually stir in the eggs. (Alternatively you can transfer the mixture to an electric mixer, mix for a minute on fast speed to cool, then gradually mix in the eggs. Place the mixture into a piping bag fitted with a plain nozzle and pipe the éclairs or profiteroles onto baking sheets lined with non stick paper. Bake for 30 minutes at 190`c without opening the oven door. Remove and allow to cool down completely. Dip the éclairs in a glace icing made with the icing sugar, water and a few drops of yellow colouring and allow to set. When set, cut in half. Whip the cream to soft peaks then fold in the lemon curd and lemon zest. Use to fill the éclairs, place on the glazed top and serve chilled.