Preheat the oven to 425°F. Line two baking sheet pans with parchment paper or silicon baking mats and put aside.
Heat the butter, water and salt in a pan on the stove top until the butter has melted. Add the lemon extract.
Bring the mixture to a rolling boil.
Stir in the flour mix until the mixture is smooth and does not stick to the sides of the pot, and forms a ball. Remove from the heat.
Allow mixture to cool for about five minutes then add the eggs one at a time using a mixer. Mix until smooth and well combined.
Drop dough by tablespoons onto the prepared baking pan. Bake for about 15 minutes then lower the temperature to 350 degrees and bake another 15 minutes, or until golden.
After the puffs are cooled, slice lengthwise.
Blend together vanilla instant pudding mix, cream, milk, and lemonade in a large bowl. Mix until thickened.
Spoon the filling by tablespoon full or with a pastry bag onto the bottom of the cream puff, then place the top of the cream puff back on. Garnish with powdered sugar.
