Lemon Curd Napoleon

Lemon curd

 * 5 whole eggs
 * 4 egg yolks
 * 1¼ cups granulated sugar
 * 6 ounces sweet butter
 * zest of 3 lemons
 * ¾ cup fresh lemon juice

Puff pastry

 * 1 (12 x 18-inch) sheet of puff pastry dough
 * 1 egg yolk
 * 1 teaspoon milk

Whipped cream

 * 2 cups heavy whipping cream
 * confectioners' sugar to taste
 * ½ teaspoon vanilla extract

Lemon curd

 * 1) Mix all ingredients together in a stainless steel bowl.
 * 2) Bring a pot of water to a simmer and place mixing bowl on top.
 * 3) Cook, stirring, until butter is melted, then stir constantly until mixture is thick and coats the back of a spoon.
 * 4) Place mixing bowl in a larger bowl filled with ice to chill curd.

Puff pastry

 * 1) Put together pastry by cutting 12 circles of dough with a 2½-inch cookie cutter.
 * 2) Place pastry on parchment paper.
 * 3) Mix together one teaspoon milk and one egg yolk.
 * 4) Brush circles with mixture.
 * 5) Bake circles at 400°F until golden brown.

Whipped cream

 * 1) Combine ingredients in a large bowl.
 * 2) Beat until stiff peaks form.

To assemble

 * 1) Cut pastry circles in half along their width (to produce two thinner rounds).
 * 2) Put a dollop of whipped cream on the center of the plate.
 * 3) Place one piece of pastry on the whipped cream.
 * 4) Top with a tablespoon of lemon curd and a tablespoon of whipped cream.
 * 5) Place a few berries on top and repeat the step.
 * 6) Cover with a third pastry round.
 * 7) Garnish the plate with a few more berries and serve.