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1
Whisk sugar, eggs and yolks in heavy medium saucepan to blend.
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2
Mix in lemon juice, butter and peel.
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3
Whisk over medium-low heat until mixture thickens and just begins to bubble at edges, about 6 minutes (do not boil).
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4
Transfer to small bowl.
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5
Press plastic wrap directly onto surface of curd.
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6
Chill until cold,at least 2 hours.
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7
(Can be made 3 days ahead.
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8
Keep chilled.)
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9
Position 1 rack in bottom third and 1 rack in center of over; preheat to 375F.
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10
Line 2 baking sheets with parchment paper.
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11
Mix 2 tablespoons sugar and cinnamon in bowl.
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12
Place 1 phyllo sheet on work surface (cover remaining phyllo with plastic and damp cloth).
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13
Brush phyllo with butter; sprinkle with 1 teaspoon cinnamon sugar.
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14
Top with second phyllo sheet.
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15
Brush with gutter; sprinkle with 1 teaspoon cinnamon sugar.
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16
Repeat layering with remaining 4 phyllo sheets, butter and cinnamon sugar.
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17
Trim phyllo stack to 12 inches wide by 18 inches long.
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18
Cut stack into four 3-inch-wide by 18-inch-long strips.
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19
Cut each strip into six 3-inch squares, forming twenty-four squares.
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20
Transfer to baking sheets.
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21
Bake phyllo squares 6 minutes.
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22
Switch sheets on racks and bake until deep golden brown,about 4 minutes longer.
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23
Cool pastries on baking sheets.
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24
Beat cream, 2 teaspoons sugar and vanilla in medium bowl until stiff peaks form.
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25
Arrange 8 pastries on work surface.
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26
Spoon curd into pastry bag fitted with medium star tip.
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27
Pipe curd in parallel lines onto each pastry.
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28
Top each with second pastry.
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29
Spoon whipped cream into another pastry bag fitted with medium star tip.
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30
Pipe cream atop second pasties.
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31
Top each with third pastry.
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32
Transfer to platter.
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33
(Can be made 2 hours ahead; chill)
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34
Lightly dust napoleons with powdered sugar and serve.
