Place on top of the lemon cream filled eclairs. Drizzle the melted white chocolate over the raspberry éclairs in a zig zag pattern. Drizzle swirls of melted dark chocolate over the lemon éclairs.

(May be frozen at this point.) Put the orange and lemon zests, lemon juice, yolks, whole eggs, and sugar in a saucepan, and whisk until smooth. Place over medium heat and stir constantly.