In a medium saucepan, combine 1 cup of water, 1/2 cup of butter, and a pinch of salt; bring to a boil over medium heat. Once boiling, add 1 cup of all-purpose flour but remove from heat; stir vigorously until a smooth ball forms. Let it cool for 10 minutes, then add 4 large eggs one at a time, mixing until the choux pastry is glossy and smooth.

Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper. Using a piping bag fitted with a large round tip, pipe 4-inch long logs of choux pastry on the sheets, leaving space between each. Bake for 25-30 minutes until golden brown and puffed; they should feel light and sound hollow when tapped.

While the eclairs are baking, create the lemon cream filling. In a mixing bowl, whisk together 1/2 cup of fresh lemon juice, zest from 2 lemons, 3/4 cup of sugar, and 4 egg yolks. Pour this mixture into a saucepan over low heat, stirring constantly until thickened, about 10-12 minutes. Once thick, transfer to a bowl and let it cool completely.

To create the raspberry glaze, blend 1 cup of raspberries with 1/4 cup of sugar until smooth. Strain the mixture through a fine sieve to remove the seeds, then pour the strained liquid back into the saucepan. Simmer over low heat until thickened, approximately 5-7 minutes; it should coat the back of a spoon.

Once cooled, carefully slice the tops off the eclairs. Using a piping bag, fill each shell generously with the lemon cream filling. Drizzle the raspberry glaze over the top of each eclair, allowing it to cascade down the sides. Serve your delightful Lemon Raspberry Eclairs immediately.