Lemon Napoleons
 
Makes 8
Ingredients
  • 1 large egg
  • 1 egg yolk
  • ¼ cup granulated sugar
  • 1½ tablespoons cornstarch
  • ¼ teaspoon kosher salt
  • 1 cup whole milk
  • 1 tablespoon lemon zest
  • 1 tablespoon unsalted butter, softened and cubed
  • 2 teaspoons vanilla extract, divided
  • Pie Dough (recipe follows)
  • Candied Lemon Peel (recipe follows)
  • 1½ cups heavy whipping cream
  • ¼ cup confectioners’ sugar
Instructions
  1. In a medium bowl, whisk together egg, egg yolk, granulated sugar, cornstarch, and salt.
  2. In a medium saucepan, combine milk and lemon zest, and cook over medium heat until mixture just begins to boil. While whisking constantly, gradually pour warm milk mixture into egg yolk mixture. Return mixture to saucepan, and cook, whisking frequently, until mixture starts to boil. Cook, whisking constantly, until mixture has thickened and cornstarch flavor has cooked out, 2 to 3 minutes.
  3. Remove from heat, and strain through a fine-mesh sieve into a medium heatproof bowl. Stir in butter and 1 teaspoon vanilla until completely combined. Cover with plastic wrap, pressing wrap directly onto surface of pastry cream to prevent a skin from forming. Refrigerate until completely cooled, at least 1 hour.
  4. Preheat oven to 425°. Line a baking sheet with parchment paper.
  5. On a lightly floured surface, roll Pie Dough out to a 12x9½-inch rectangle (about ⅛ inch thick). Cut in half lengthwise, to have 2 (12x4¾-inch) rectangles. Transfer to prepared baking sheet. Using a fork, dock dough evenly. Refrigerate until firm, about 15 minutes. Cover chilled dough with parchment paper and a second baking sheet, pressing down slightly.
  6. Bake until dough sheets are golden brown, 20 to 23 minutes. Remove top baking sheet, and let cool on baking sheet for 10 minutes. Remove from pan, and let cool completely on a wire rack.
  7. Whisk lemon pastry cream until smooth. Chop 2 tablespoons Candied Lemon Peel, and fold into pastry cream. Using a sharp knife, carefully cut each rectangle into 16 (1½x4¾- inch) rectangles. Spread a heaping tablespoon of lemon pastry cream onto 8 rectangles, and top each with a pastry rectangle to form a sandwich. Chill pastries until pastry cream is set, at least 30 minutes.
  8. In the bowl of a stand mixer fitted with the whisk attachment, combine cream, confectioners’ sugar, and remaining 1 teaspoon vanilla extract. Beat at medium-high speed until medium peaks form, 3 to 4 minutes. Spoon whipped cream into a piping bag fitted with a medium round tip. Pipe onto Napoleons as desired. Garnish with remaining chopped Candied Lemon Peel. Best served same day.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/lemon-napoleons/