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1
Start your curd.
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2
Whisk eggs, sugar and lemon juice over double boiler until well blended, about 7-10 minutes.
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3
Drain curd through a fine sieve into a bowl, this removes any lumps.
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4
Fold in butter and zest.
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5
Cover with plastic wrap and refrigerate 4 hours.
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6
For The Cranberry Sauce.
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7
Bring all ingredients except cranberries to a simmer over medium heat.
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8
once you reach a simmer, add cranberries and cook over medium, high temperatures.
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9
Cook until cranberries burst.
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10
Remove from heat.
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11
What's cool is you will hear them pop!
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12
Do not remove cinnamon sticks, ginger and oranges segments.
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13
Set it all aside to cool then refrigerate 4 hours.
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14
After the 4 hours remove, cinnamon, oranges and ginger.
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15
On a lightly floured surface roll out one sheet of puff pastry.
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16
Cut pastry into four equal portions.
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17
Place pastry on parchment lined baking sheet.
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18
Prick pastry with fork all over.
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19
Cook pastry in a preheated 425F oven for15- 25 minutes.
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20
Remove as soon as they turn a nice golden color.
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21
Repeat pastry steps for the second sheet.
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22
Once pastry has cooled place 1/8 of lemon curd to each pastry.
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23
Top that with swirls of cranberry sauce.
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24
Must refrigerate leftovers, if there are any!
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25
MAKE YOUR CRANBERRY SAUCE AND LEMON CURD THE DAY BEFORE YOU WISH TO MAKE!
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26
THEN BAKE PASTRY DAY OF AND ASSEMBLE!!!
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27
MAKES IT SO MUCH EASIER!!!!
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28
!
