Step 1: Prepare the Choux Pastry

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a medium saucepan, combine the water and butter. Bring to a boil over medium heat.
3. Remove from heat and quickly stir in the flour and salt until the mixture forms a ball and pulls away from the sides of the pan.
4. Allow the mixture to cool slightly, then add the eggs one at a time, mixing well after each addition until smooth and glossy.
5. Transfer the choux pastry to a piping bag fitted with a large round tip. Pipe 4-5 inch long strips onto the prepared baking sheet, leaving space between each.
6. Bake for 20-25 minutes until golden brown and puffed. Let cool on a wire rack.

Step 2: Make the Lemon Cream Filling

1. Whip the heavy cream until soft peaks form.
2. In another bowl, combine the mascarpone cheese, powdered sugar, lemon zest, lemon juice, and vanilla extract. Mix until smooth.
3. Gently fold the whipped cream into the mascarpone mixture until fully combined.

Step 3: Fill the Eclairs

1. Once the eclairs are completely cool, cut a small slit in the side of each eclair.
2. Using a piping bag fitted with a small round tip, fill each eclair with the lemon cream filling.

Step 4: Make the Lemon Glaze

1. In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Adjust consistency as needed.

Step 5: Assemble the Eclairs

1. Dip the top of each filled eclair into the lemon glaze, allowing the excess to drip off.
2. Place fresh raspberries on top of the glazed eclairs and sprinkle with lemon zest.
3. Arrange on a serving platter and enjoy!