Prepare Lemon Curd: In a saucepan, whisk together fresh lemon juice, sugar, and eggs over medium heat until slightly thickened, reaching a temperature of 80–85ºC. Remove from heat and strain the mixture to eliminate any lumps. Once cooled slightly, blend in cold cubed butter until smooth. Transfer the lemon curd into a piping bag and refrigerate for at least 30 minutes until set.

Make Chocolate Shell: Melt white chocolate and mix in yellow chocolate color for a vibrant hue, tempering it to ensure a smooth consistency. Carefully fill silicone molds with the melted chocolate, gently tapping to eliminate air bubbles and create an even coating. Place the molds in the refrigerator for about 20 minutes or until the chocolate has fully set.

Prepare Marshmallow Fluff: In a saucepan, combine water, glucose syrup, and sugar, bringing it to a boil until it reaches 117ºC. Meanwhile, whip egg whites in a mixing bowl until stiff peaks form. Gradually pour in the hot syrup while continuing to whip until the mixture turns fluffy and glossy. Stir in vanilla paste, then transfer the marshmallow fluff to a piping bag for easy filling.

Roll Marzipan: Dust your work surface with powdered sugar and roll out the marzipan to about ¼-inch thick. Using a round cutter, cut out circles that will serve as the base of each cream puff. Aim for a size that will comfortably fit atop your filled chocolate shells, ensuring a neat and secure closure for your lemon cream puffs.

Assemble Cream Puffs: Begin by piping a generous amount of marshmallow fluff into each chilled chocolate shell until filled. Next, add a layer of tangy lemon curd over the fluff, ensuring even coverage. Place the marzipan circles on top, sealing the edges tightly. Use any remaining melted chocolate to coat the seams for added stability and sweetness.

Set and Release: Chill the assembled lemon cream puffs in the freezer for about 5 minutes to firm up the layers. Once set, gently release the puffs from the molds by carefully pressing on the bottom. If needed, use a small knife to help ease them out without damaging the chocolate shell. Optionally, adorn with edible gold leaf for a fancy finish.