Heat oven to 400 degrees while you are making the dough
Line baking sheet with parchment paper. Add eggs to a small bowl and mix well.
Add water, milk, butter, salt, and sugar in a medium-sized pan and heat until is just under a bowl and the butter is melted. Remove from heat and stir in the flour.
Once it is mixed in, return to medium heat and stir continuously for about 3-4 minutes. Pull from heat and add it to your stand mixer bowl or a bowl for mixing in. Let it cool for about 5 minutes.
Then with the mixer turned on (stand or hand), add in the eggs. They will need to add in 5-6 increments, less than an egg each time. Make sure and mix completely between each addition. The dough should be stiff, but also glossy when you are done. I like to mix about 30 seconds after each addition.
On your baking sheet pipe 3-4 inch eclairs that are about 1-inch wide. Make sure to give several inches between each eclairs as they will almost double.
Place in the hot oven and bake for 15 minutes. The reduce heat to 325 degrees and bake another 20.
Remove and all them to cool at room temperature. The insides will be hollow, so gently insert a chopstick or other round tool to break open the side.
Next pipe in the lemon curd.
Now, let's start on the meringue. Add the egg white to a clean bowl and whip for about 30 seconds. Then add in the cream of tartar and whip for another 30. Last, sprinkle in the sugar while you are mixing.
Continue to mix at high speed until they form stiff peaks. Pipe your design on the eclairs. Then either torch or broil until they are golden brown. If you are broiling, make sure your oven is heated all the way, then add in the eclairs. You want them to broil quickly.