I came across a How to make Totoro cream-puffs article and got inspired to make eclairs again.

I used Alton Brown’s Lemon Curd recipe as a start. However, as a South Floridian who grew up on Key Lime pie, I used Key Limes instead of Lemons.

Put 5 Egg yolks, with Chalaza removed, into a bowl.
Add 1 Cup sugar and
Whisk until smooth.
Pour in 1/3 Cup Key Lime juice
and 1 Tablespoon Key Lime zest, finely chopped.
Whisk until smooth.
Whisk over a double broiler for 8 minutes.
Remove from heat, whisk in 1 stick of butter, 1 Tablespoon at a time until melted.
Cover with Saran Wrap and refrigerate.

The puff pastries came out a little bit deflated. I wonder if it was because I cooked them on silicone mats? Or perhaps the batter was a little too runny?

The final product sure tasted good though!