Slice the lemon thinly, coat with honey and sugar, then let it sit to soak in overnight. (This photo shows a double batch).
Make the puff pastry and let rest in the fridge (use Recipe ID: 348048) Frozen puff pastry works too.
Preheat the oven to 180℃. Roll out the puff pastry as thinly as you can and cut the dough into whatever shapes you like. Use a fork to poke holes in the dough as air vents and bake until well done. (About 20 minutes)
Finely chop half of the lemon slices and mix with the custard cream. (The remaining lemon is for the finishing touches).
Layer the baked pie with the custard cream and leftover honey lemon.
Sift powdered sugar on top and decorate with mint. All done!
I tried making a cute heart-shaped mille feuille bite-sized cake.
Story Behind this Recipe
I made these because I received organic lemons. Because I had never had lemon Napoleons, I made them with puff pastry. They turned out great!
Slice the lemon as thinly as possible and let the honey and sugar soak in to sweeten.