In a medium-size saucepan, place butter, sugar, salt, lemon zest, and water; bring just to a boil. As soon as it comes to a boil, quickly add the flour all at once. Beat vigorously with a wooden spoon until the mixture comes off the sides of the pan and forms a smooth ball. Remove from the heat and let stand until it is just lukewarm.
When the mixture is lukewarm, add the eggs and stir until just blended. Then beat vigorously until the mixture forms a smooth velvety thick paste.
Refrigerate the dough until it is easy to handle, approximately 20 to 30 minutes.
Using small amounts of dough at a time, turn out on well floured board and pat or roll to about 1/8-inch thickness. NOTE: Handle carefully as this dough is very soft. Cut dough into 2 to 2 1/2-inch squares. Lift carefully with a spatula to avoid stretching and tearing the squares.
Carefully drop the squares into hot oil (about 350 degrees F). Fry until a golden brown on one side, turn and fry until browned on the other size. Remove from the oil and drain on absorbent towels or a rack.
Roll in powdered sugar while still warm.
Nun’s Sighs Recipe: https://whatscookingamerica.net/CynthiaPineda/SuspirosDeMonja.htm