-
1
Prepare the lemon curd: In the bottom of a double-boiler, pour several inches of water, and bring to a simmer.
-
2
In the top of the double-boiler, combine the egg yolks, lemon juice, and zest.
-
3
Add the sugar, and whisk to blend.
-
4
Fit the pans together, and whisk the egg mixture constantly until thickened, about 4 minutes.
-
5
Remove the pans from the heat, and whisk in the butter, a piece at a time, until completely incorporated.
-
6
Place the top of the double-boiler in a large bowl of ice water, and stir frequently until chilled.
-
7
Transfer to a covered container, and refrigerate.
-
8
The curd may be stored, refrigerated, for up to three days.
-
9
Preheat oven to 400 degrees.
-
10
Line two baking sheets with parchment paper.
-
11
Place the phyllo sheets on a dry work surface, and cover with a slightly dampened cloth.
-
12
Remove one phyllo sheet, and lightly brush with clarified butter.
-
13
Top with two more sheets, brushing each with butter.
-
14
Make a second stack with the remainign three sheets of phyllo, buttering each one.
-
15
Using a sharp, round 3-inch cookie cutter, cut out 12 circles from each stack.
-
16
Sprinkle generously with confectioners' sugar, and transfer to a baking sheet.
-
17
Cover phyllo disks with a sheet of parchment paper, and fit another baking sheet on top.
-
18
Bake until golden, about 5 minutes; do not overcook.
-
19
Remove top baking sheet and parchment paper, and allow phyllo disks to cool.
-
20
To assemble: Place a dab of lemon curd in the center of each plate, and press a phyllo disk on top of it.
-
21
Top the phyllo with 1 tablespoon of lemon curd.
-
22
Arrange four raspberries on the curd.
-
23
Top with another phyllo disk, more lemon curd, and raspberries, continuing until each napoleon has three layers of berries.
-
24
Top with a phyllo disk, and sprinkle with confectioners sugar.
-
25
Serve immediately.
