Lemon and Cream Napoleons Recipe

Lemon Curd: Whisk granulated sugar, cornstarch and salt in a medium saucepan until blended. Whisk in lemon juice. Bring to a boil over medium heat, stirring once or twice.

Stir whole eggs and yolks in a medium bowl just until blended. Gradually whisk in hot lemon mixture, then return to saucepan. Whisk constantly over medium heat 5 minutes or until boiling and very thick. Add butter and stir until melted. Strain into a bowl. Place bowl in a larger bowl of ice water. Stir occasionally until cold. Cover surface with waxed paper (to keep a skin from forming) and refrigerate until ready to use, or up to 2 days.

Heat oven to 400°F. Have a cookie sheet ready.

Place puff pastry sheet on a work surface. Using a ruler and large sharp knife, cut pastry lengthwise into three 3-inch-wide strips. Place on ungreased baking sheet. Bake about 16 minutes, until puffed and golden. As soon as pastry is cooked, carefully transfer strips with a wide metal spatula to a wire rack to cool completely.

Meanwhile beat heavy cream and confectioners’ sugar in a medium bowl with electric mixer until stiff peaks form when beaters are lifted.

With a long serrated knife, split each pastry strip in half horizontally to make 6 pieces in all. Place 2 bottom pieces on a platter or cookie sheet that will fit in your refrigerator. Spread each with 1⁄2 cup Lemon Curd. Fold whipped cream into remaining curd using a rubber spatula.

Reserve 2 top pastry strips for tops of Napoleons. Place remaining 2 pastry strips on curd layers. Spread with lemon cream, then cover with pastry tops. (Can be refrigerated up to 4 hours.) 8. To serve, using a serrated knife and a gentle sawing motion, cut each strip crosswise into 6 pieces. Dust with confectioners’ sugar and garnish with candied peel. Note: The Lemon Curd can be made up to 2 days ahead, and the Napoleons can be assembled up to 4 hours ahead. Candied Citrus Peel: Using a small sharp knife, score peel in quarters or eighths. Remove peel. Cut in strips if desired. Peel can also be removed with a vegetable peeler. When you have 2 cups peel, put peel in saucepan, cover with cold water and bring to boil. Reduce heat and simmer 8 minutes. Drain; repeat cooking twice. Wash saucepan. Bring 1 cup sugar and 1⁄2 cup water to boil in pan, stirring twice. When sugar is dissolved, add peel. Simmer over low heat 15 minutes or until syrup is absorbed.Using tongs, remove peel to a rack, or roll first in sugar or nuts. Let dry on a wire rack at least 4 hours or overnight. Store airtight; peel (without nuts) keeps indefinitely in a cool place.