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Lemon Curd & Strawberry Napoleon

Total Time: 50 MIN Makes: 12 napoleons
Prep Time: 20 MIN Cook Time: 30 MIN

Make it Fabulous with Phyllo Recipe Contest Entry

  • 8 eggs
  • 2 cups sugar
  • 2 1/3 cups of lemon juice
  • 2 gelatin sheets or 1 tablespoon  gelatin powder (dissolved in water)
  • 12 sheets Athens® Phyllo Dough (9″ x 14″), thawed
  • 1 stick butter, melted
  • 4 cups light whipped topping
  • 2 pints strawberries, destemmed and cut in half
  • 1 jar strawberry jelly
  • lemon zest (optional garnish)


Thaw one roll of phyllo dough, following thawing instructions on package. Preheat oven to 325°F.

In a medium bowl, combine eggs and sugar whisking until light yellow color. In a pot, bring the lemon juice to a boil, then remove from stove and add it gradually to the egg mixture while whisking. When you have added all the lemon juice put that mixture back in the pot, then whisk it until it’s thick like custard (approximately 15 minutes). Remove from stove and add the gelatin a little at a time while whisking. Transfer the lemon curd into a container and place in the refrigerator for 15-20 minutes or until cooled and thickened.

Unroll and cover the phyllo sheets with plastic wrap and then a slightly damp towel to prevent drying out. Layer 4 sheets brushing each with melted butter. Cut the stack of phyllo into 3 inch squares and put each square on a sheet pan. Layer a piece of parchment paper on top of them and place another sheet pan on top of the parchment paper. Bake in preheated 300°F oven for 12-14 minutes or until the phyllo is golden brown. Repeat the same process with the eight remaining sheets.

Pour the strawberry jelly in a microwavable container and microwave it for 30 seconds at a time for a minute or two to be able to dip the strawberries – add water if necessary. Dip the strawberries in the jelly to create a glaze.

Place one square of  phyllo on a plate. Spread about a tablespoon of lemon curd on the phyllo. Cover lemon curd with the glazed strawberries and top with another phyllo square. Top the second square with lemon curd and glazed strawberries. Top the strawberries with a final phyllo square and spread whipped topping to cover the phyllo. Garnish with lemon zest.