I have the best dessert recipe, perfect to make when entertaining. You and your guests will love this delicious Meyer Lemon Curd Napoleon.
I’m going to go on record and say that any recipe using lemons is my favorite. I’ll pick a lemon dessert over a chocolate one any day, and although the chocolate lovers out there are shaking their heads, us lemon heads know exactly what I’m talking about. Yesterday I stumbled upon Meyer lemons at the grocery store and I was overjoyed. Hey, when life gives you Meyer lemons…..
…..I make lemon curd!
I could eat the stuff with a spoon. Meyer lemons are slightly sweeter than regular lemons; not quite as sour, and at a quick glance, they can be mistaken for an orange because of their yellow-y, orange-y color.
I bought a couple bags and I also plan to put up a large jar of preserved Meyer lemons shortly, but in the meantime, let’s talk curd. It’s really a quick and easy recipe, all in taking about 10-15 minutes. Pour it into a jar and it’ll keep in the fridge for a couple weeks, if it even lasts that long. Meyer lemon curd is delicious on crepes, toast, over ice cream, and as a napoleon, which is how I’m sharing today.
I can’t ever turn a napoleon down either. I like tall desserts with layers, and in my book, puff pastry should be its own food group. So with the combination of puff pastry and my recipe of Meyer lemon curd, this dessert is simply divine. Let’s just say that even Little Miss Muffet sitting on her tuffet, would happily eat this curd, too.
Delicious Meyer Lemon Curd Napoleon
This is a recipe that is perfect to serve during the spring and summer months. It’s sweet and tart and the puff pastry adds a wonderful crispiness the puts this dessert over the top. Also great to serve when entertaining, your guests will not only be impressed, but will pretty much lick their plate.
Quick Tip!
Puff pastry is difficult and very time consuming to make. Let the store help you out. There’s lots of frozen puff pastry options available, and I recommend THIS ONE. I’ve taste tested many, trust me.
Meyer Lemon Curd Napoleon
Ingredients
- 1/2 cup fresh Meyer lemon juice from about 5 Meyer lemons
- 1/3 cup granulated sugar
- 1 Tablespoon Meyer lemon zest
- 2 whole eggs plus 2 egg yolks both slightly beaten
- pinch of salt
- 6 Tablespoons unsalted butter cut into chunks
- 1 package frozen phyllo dough
Instructions
- FOR THE CURD:
- In a saucepan, combine the Meyer lemon juice, granulated sugar, zest, 2 whole eggs and the 2 egg yolks..
- Place a strainer over a bowl and set aside.
- Turn heat on low.
- Warm slightly, then add the butter, whisking constantly, until melted.
- Increase the heat to medium low and continue whisking constantly until the curd thickens and coats the back of a spoon, thickly.
- Remove from heat.
- Pour the Meyer lemon curd through the strainer and into the bowl.
- Pour strained curd immediately into a glass jar(s)
- Let the Meyer lemon curd cool completely before storing it well sealed in the refrigerator.
- FOR THE PUFF PASTRY:
- Place an oven rack in the lower third of the oven.
- Preheat oven to 400 degrees.
- Line a baking sheet with parchment paper.
- While the oven preheats, thaw the puff pastry.
- Cut the party into 3"x2" rectangles and place on parchment lined baking sheet
- Place another piece of parchment on top of the puff pastry rectangles, then place a second baking sheet on top for weight.
- Bake for 25 minutes or until golden.
- Remove the top baking sheet and parchment paper.
- Set aside to cool.
- FOR THE NAPOLEON:
- Spoon a small mixture of Meyer lemon curd over one puff pastry rectangle. Place on plate.
- Spoon another small mixture of curd on a second rectangle and place over top, with the curd facing up.
- Place a third puff pastry over top, and spoon a small dollop of curd on top, along with a dollop of whipped cream.
- Sprinkle with powdered sugar.