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For the lemon curd: Fill a saucepan just over one-quarter full with water and bring to a simmer over medium-low heat.
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In heatproof bowl that fits over the saucepan, combine the lemon juice and cornstarch and whisk well to combine.
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3
Place the bowl on top of the saucepan and add the butter and sugar.
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Whisk constantly until the sugar is dissolved, and then add the eggs slowly, a bit at a time, continuing to whisk until the mixture thickens.
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Remove from the heat and stir in the lemon zest.
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Let cool, and then place in the fridge to chill and firm up.
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For the raspberry sauce: Combine the prosecco, sugar and raspberries in a large saucepan and bring to a simmer over medium heat.
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Stir to mash up the berries a bit.
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Simmer until the liquid is reduced and syrupy, 5 to 10 minutes.
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Set aside.
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For the puff pastry: Preheat the oven according to package instructions.
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12
Unfold the puff pastry on a lightly floured surface.
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13
Cut the pastry into 16 squares or cut 16 rounds using a cookie cutter.
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Place the pastry on a baking sheet and brush each with the egg wash. Bake according to package instructions.
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For the whipped cream: Whip the heavy cream with the limoncello, sugar and lemon zest.
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To serve, place 2 pastry pieces on a plate and top with lemon curd, raspberry sauce and whipped cream.
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You will have some leftover lemon curd.
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This recipe was created by a contestant during a cooking competition.
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The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.
