Preheat oven to 400°F (200°C).

In a saucepan, combine water, butter, sugar, and salt. Bring to a boil.

Reduce heat and stir in flour until a dough forms.

Remove from heat and let cool for 5 minutes.

Add eggs one at a time, mixing until smooth.

Transfer dough to a piping bag with a round tip.

Pipe 4-inch ovals for bunny faces and smaller lines for ears.

Bake for 20-25 minutes until golden. Let cool completely.

Whip heavy cream, powdered sugar, lemon zest, lemon juice, and vanilla until stiff peaks form.

Transfer to a piping bag.

In a saucepan, combine raspberries, sugar, and lemon juice.

Simmer for 5-7 minutes until thickened. Let cool.

Slice éclairs horizontally.

Pipe lemon cream on the bottom half and add raspberry filling.

Place the top half back on.

Pipe white chocolate bunny ears on parchment paper and add pink centers.

Once set, insert the ears into the éclairs.

Use an edible marker to draw eyes, whiskers, and a nose.

Dust with powdered sugar before serving.

Arrange on a pastel platter and serve immediately or refrigerate for up to 24 hours.