Pucker Up, Yvonne!

1. 1

   For the lemon curd: Fill a saucepan just over one-quarter full with water and bring to a simmer over medium-low heat.

2. 2

   In heatproof bowl that fits over the saucepan, combine the lemon juice and cornstarch and whisk well to combine.

3. 3

   Place the bowl on top of the saucepan and add the butter and sugar.

4. 4

   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.

5. 5

   Remove from the heat and stir in the lemon zest.

6. 6

   Let cool, and then place in the fridge to chill and firm up.

7. 7

   For the raspberry sauce: Combine the prosecco, sugar and raspberries in a large saucepan and bring to a simmer over medium heat.

8. 8

   Stir to mash up the berries a bit.

9. 9

   Simmer until the liquid is reduced and syrupy, 5 to 10 minutes.

10. 10

    Set aside.

11. 11

    For the puff pastry: Preheat the oven according to package instructions.

12. 12

    Unfold the puff pastry on a lightly floured surface.

13. 13

    Cut the pastry into 16 squares or cut 16 rounds using a cookie cutter.

14. 14

    Place the pastry on a baking sheet and brush each with the egg wash. Bake according to package instructions.

15. 15

    For the whipped cream: Whip the heavy cream with the limoncello, sugar and lemon zest.

16. 16

    To serve, place 2 pastry pieces on a plate and top with lemon curd, raspberry sauce and whipped cream.

17. 17

    You will have some leftover lemon curd.

18. 18

    This recipe was created by a contestant during a cooking competition.

19. 19

    The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.

* Per serving · 4 servings · Values may vary.