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.