LEMON CURD NAPOLEON
Steps:
- Prepare the lemon curd: In the bottom of a double-boiler, pour several inches of water, and bring to a simmer. In the top of the double-boiler, combine the egg yolks, lemon juice, and zest. Add the sugar, and whisk to blend. Fit the pans together, and whisk the egg mixture constantly until thickened, about 4 minutes.
- Remove the pans from the heat, and whisk in the butter, a piece at a time, until completely incorporated. Place the top of the double-boiler in a large bowl of ice water, and stir frequently until chilled. Transfer to a covered container, and refrigerate. The curd may be stored, refrigerated, for up to three days.
- Preheat oven to 400 degrees. Line two baking sheets with parchment paper. Place the phyllo sheets on a dry work surface, and cover with a slightly dampened cloth. Remove one phyllo sheet, and lightly brush with clarified butter. Top with two more sheets, brushing each with butter. Make a second stack with the remainign three sheets of phyllo, buttering each one. Using a sharp, round 3-inch cookie cutter, cut out 12 circles from each stack. Sprinkle generously with confectioners' sugar, and transfer to a baking sheet. Cover phyllo disks with a sheet of parchment paper, and fit another baking sheet on top. Bake until golden, about 5 minutes; do not overcook. Remove top baking sheet and parchment paper, and allow phyllo disks to cool.
- To assemble: Place a dab of lemon curd in the center of each plate, and press a phyllo disk on top of it. Top the phyllo with 1 tablespoon of lemon curd. Arrange four raspberries on the curd. Top with another phyllo disk, more lemon curd, and raspberries, continuing until each napoleon has three layers of berries. Top with a phyllo disk, and sprinkle with confectioners sugar. Serve immediately.
Nutrition Facts : @context http, Calories 589, UnsaturatedFat 15 grams, Carbohydrate 56 grams, Fat 40 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 23 grams, Sodium 107 milligrams, Sugar 41 grams, TransFat 1 gram
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Sumaiya Sirsty
[email protected]This recipe is a bit challenging, but it's definitely worth the effort.
narendra saud
[email protected]I love the combination of lemon curd and puff pastry in this recipe.
SHERYAR HANJRA
[email protected]This is my go-to recipe for lemon curd napoleon. It's always a hit with my family and friends.
Rosetta Boden
[email protected]I made this recipe for my husband's birthday and he loved it! He said it was the best lemon curd napoleon he's ever had.
Nashae Jones
[email protected]This recipe is a bit time-consuming, but it's definitely worth the effort. The lemon curd napoleon is a showstopper dessert that will wow your guests.
Nikkita Hodgkinson
[email protected]I'm not a huge fan of lemon curd, but this recipe changed my mind. The lemon curd is not too tart and it pairs perfectly with the puff pastry.
Thompho Tshavhungwe
[email protected]This lemon curd napoleon is the perfect dessert for any occasion. It's light and refreshing, yet still rich and decadent.
Sirenfofo BG
[email protected]I love this recipe because it's so versatile. You can use any type of fruit curd you like, and you can even add a layer of whipped cream or ice cream.
Dipendra Mahato
[email protected]This recipe is easy to follow and the results are amazing. The lemon curd napoleon is a beautiful and delicious dessert that is sure to impress your guests.
Moatasim Moatasim
[email protected]This is the best lemon curd napoleon recipe I've ever tried. The lemon curd is perfectly balanced and the puff pastry is cooked to perfection.
Khoog Ofriday
[email protected]I made this recipe for a party and it was a huge hit! Everyone loved the lemon curd napoleon and I received lots of compliments.
Edward
[email protected]This lemon curd napoleon recipe is a winner! The lemon curd is tangy and sweet, and the puff pastry is flaky and buttery. The combination of the two is simply divine.