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Prepare the Choux Pastry: In a saucepan, bring water, butter, and salt to a boil. Add the sifted flour all at once and stir vigorously until dough pulls away from the sides. Transfer hot dough to a mixing bowl. Using the paddle attachment or hand mixer, mix to cool slightly. Add eggs one at a time, mixing well after each. The dough should be smooth, thick, and slightly glossy. Fill a pastry bag with the dough and pipe small mounds (about 1½” wide) onto a parchment-lined baking tray. Bake at 350°F (180°C) for 20–25 minutes, or until puffed and golden. Let cool completely.
Prepare the Limoncello Custard: Heat the milk in a saucepan until just about to boil. In a separate bowl, whisk egg yolks and sugar, then add cornstarch and mix until smooth. Slowly pour in some of the hot milk to temper, then return the mixture to the saucepan. Cook over medium heat, stirring, until thickened. Remove from heat and stir in Limoncello (and zest if using). Let cool with plastic wrap pressed on the surface to prevent skin. Once cool, fold in the whipped cream to make it light and silky.
Assemble the Puffs: Cut each cooled puff in half (or poke a small hole). Fill a piping bag with the Limoncello cream and fill each puff generously. Roll in granulated sugar for a subtle crunch, then dust with powdered sugar.