Meyer Lemon Millefeuille

Ingredients:

6 Large Whole Eggs

1 lbs. of softened Butter

1 cup of sugar

1 cup of citrus fruit (supreme)

1 cup of heavy whipping cream

1/3 cup of confectionary sugar

1 tsp of vanilla extract or ½ vanilla bean pod

2 sheets of puff pastry

Citrus Curd

Step 1: Start by bringing a medium size sauce pan/pot half way filled with water to a boil and then bring down the heat till it is at a low steady boil.

Step 2: In a large metal mixing bowl crack and add all 6 eggs and using a wire whisk beat the eggs until they are smooth and a light yellow in color.

Step 3: Place the mixture over the boiling water bath creating a double boiler, and continue whipping making sure to not let the egg start to cook hard.

Step 4: Add the softened butter to egg mixture and continue mixing till it is all incorporated thoroughly.

Step 5: Add the citrus and continue to whisk until the citrus fruit starts to break down, then add the

sugar slowly while continuing to whisk.

Step 6: The mixture will now start to thicken up like custard or in our case a curd.

Step 7: Remove the mixture from the double boiler and strain with a chinois into a clean bowl and place in the refrigerator for 1.5 hours or until it is set.

Sweet Cream

Step 1: In a large metal bowl or mixing bowl machine place the heavy cream, ¼ cup confection sugar and the vanilla and whip till it comes to a soft peak. Place in refrigerator till needed.

Puffy Pastry

Step 1: Cut into a circle shape or whatever you may desire and place in pre-heated oven (follow directions) and cook.

Step2: When done take out and allow to cool for a moment and cut the puff pastry in half or thirds which ever you choose.

Assembly

Take the first half of your puff pastry and lay it on the plate and top with a tablespoon of the citrus curd and then a teaspoon of the sweet cream. Continue to repeat this process till you have formed a sandwich with multiple layers. Finish by dusting the top with the remaining confectionary sugar and serve.