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

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

Add the flour all at once and stir vigorously until it forms a ball and pulls away from the sides.

Remove from heat and let it cool for a few minutes. Add eggs one at a time, mixing well after each addition.

Transfer the mixture to a piping bag and pipe 4-inch strips on the prepared baking sheet.

Bake for 20-25 minutes or until golden brown, then allow to cool on a wire rack.

In another saucepan, whisk together sugar, cornstarch, and milk, and cook over medium heat until thickened.

Remove from heat and whisk in egg yolks, lemon juice, and zest, then return to heat and cook for an additional 2 minutes.

Stir in vanilla extract, then transfer to a bowl, cover with plastic wrap, and chill.

Whip the heavy cream until stiff peaks form, then fold it into the lemon mixture.

In a small saucepan, combine raspberries, powdered sugar, and lemon juice and cook over low heat until raspberries break down.

Strain through a fine-mesh sieve to remove seeds and allow it to cool slightly.

Using a knife, make a slit in the side of each eclair shell and fill with lemon cream.

Dip the tops of the filled eclairs into the raspberry glaze, allowing excess to drip off.