In a medium saucepan, combine the sugar, water, and lemon juice. Bring to a full boil, then reduce the heat and simmer for 10 to 15 minutes until the syrup has thickened slightly. Remove from heat and allow to cool completely. You can place it in the refrigerator to speed up the cooling — cold syrup is essential for achieving the right texture.
Step 2 — Make the Choux Dough
In a medium saucepan, bring the water, butter, sugar, and salt to a rolling boil. Remove from heat and immediately add the flour all at once. Stir vigorously with a wooden spoon until the mixture comes together into a smooth, cohesive dough. Return the saucepan to low heat and cook for 1 to 2 minutes, stirring continuously, until the dough forms a smooth ball and pulls away from the sides. Transfer to a mixing bowl and allow to cool for about 5 minutes. Add the eggs one at a time, beating well after each addition, until the dough becomes glossy, smooth, and thick enough to pipe.
Step 3 — Pipe and Fry
Heat the vegetable oil in a deep pot or heavy skillet to 350 to 375°F (175 to 190°C). Transfer the choux dough into a piping bag fitted with a star tip. Pipe 3 to 4 inch strips of dough directly into the hot oil, using scissors to cut each piece cleanly. Fry in batches for 3 to 4 minutes, turning occasionally, until the pieces are a deep, even golden brown. Remove and drain on a wire rack or paper towels.
