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1
Preheat the oven to 200 degrees F. Line a baking sheet with parchment paper.
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2
Draw two 4-by-13-inch rectangles about 2 inches apart on the parchment, then flip it over so it is marked-side down.
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3
Make the meringue: Beat the egg whites in a medium bowl with a mixer on medium-high speed until foamy, about 1 minute.
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4
Gradually beat in the granulated sugar and continue beating until stiff shiny peaks form, about 6 minutes.
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5
Gently fold in the confectioners' sugar with a rubber spatula (do not overmix).
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6
Transfer the meringue to a pastry bag fitted with a 3/4-inch round tip.
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7
Using the rectangles as a guide, pipe 4-inch-long lines of meringue side by side in each rectangle.
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8
(The lines should touch each other.)
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9
Transfer to the oven and bake, rotating the baking sheet occasionally, until the meringue is firm and crisp but not brown, about 2 hours.
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10
Remove from the oven and let cool completely on the baking sheet.
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11
Meanwhile, make the lemon curd: Combine the egg yolks, lemon zest, lemon juice and granulated sugar in a medium saucepan; cook over medium heat, whisking, until thickened, about 7 minutes.
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12
Whisk in the butter, a few pieces at a time, until incorporated.
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13
Transfer the curd to a small bowl, then set in a larger bowl of ice; stir occasionally until the curd is completely cool, then refrigerate until ready to use.
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14
Make the ginger cream: Combine the heavy cream, confectioners' sugar, crystallized ginger and vanilla in a bowl and beat with a mixer on medium-high speed until stiff peaks form, about 5 minutes.
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15
Assemble the napoleon: Place a meringue rectangle on a platter.
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16
Spoon the lemon curd on top, leaving a 1/2-inch border.
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17
Top with the ginger cream.
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18
Place the other meringue rectangle on top and gently press; refrigerate 1 hour.
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19
Dust with confectioners' sugar before serving.
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20
Photograph by Con Poulos
