Spring Time Lemon Napoleon

The one thing that comes to mind when I think of Spring is a new beginning.  The warm weather puts me in a good mood and I’m ready to take on new projects.  I usually tackle at least one home decorating project, and I try to get rid of all the clutter in my house and my life!  This usually starts with me cleaning out my dressing room which by the way is really just an excuse to make room for all the new shoes I want to add to my collection :)

Now when it comes to spring time dessert I instantly think of lemon and lots of berries.  I usually make a lovely lemon cake, but this week I wanted to try something new.  Lemon curd was definitely going to be involved so I decided to go with a napoleon.  I fell in love with napoleons in pastry school.  They are so classic and they always look super elegant.  Instead of using puff pastry I used a shortbread cookie.  Of course I didn’t just want to use my typical shortbread so I decided to add cornmeal to the dough.  WOW! I can’t say enough about these cookies!  The cornmeal gives the cookie an awesome texture, the orange zest lends a really nice brightness where you’re not expecting it, and when you bake the cookies they stay soft similar to a tea cake.  I layered the cookies with lemon curd that I lightened with whipped cream.  I finished it off with raspberries and garnished it with a butterfly cookie.  It is light and under stated, and the components really complement each other wonderfully!  The finished product looks really pretty and is perfect for Spring!

Now that dessert is taken care of I can get back to my dressing room, and hopefully start painting my treadmill room/office this weekend.  Happy Spring!


Corn meal shortbread
  • 1 1/4 cups AP flour
  • 1 cup corn meal
  • 2/3 cup sugar
  • 1 1/2 t. baking powder
  • 1/2 t. salt
  • 2 eggs
  • 6T. melted butter
  • zest of one orange
  1. Mix dries and zest together in mixer.
  2. Add melted butter and eggs mixing just till dough comes together.
  3. Wrap dough in plastic and refrigerate at least 30 minutes before rolling out.  If you are not going to roll out the cookies, form dough into a log and chill.  You can just slice and bake them if you choose.
  4. Bake at 325 degrees for 12-14 minutes till golden.

Lemon Curd

  • 4 yolks
  • 1/2 cup + 2 T. sugar
  • zest of 1 lemon
  • 1/4 cup + 2T. lemon juice
  • 4T. unsalted butter
  • pinch of salt
  1. Whisk ingredients together over low heat till thickened.
  2. Strain and cool.
  3. Place plastic wrap directly on the curd and refrigerate.


  1. Whip 1/2 cup heavy cream and fold into lemon curd.
  2. Layer 3 cookies with lightened curd.
  3. Top with whipped cream and raspberries.

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36 Responses to “Spring Time Lemon Napoleon”

  1. 1
    Foodness Gracious says:

    >Great picture and anything with lemon has to be good, right?

  2. 2
    Eftychia says:

    >Delicious!!!!!!!!!!!!!!! Very nice presentation. Perfect for Spring. I will give them a try soon.

  3. 3
    Belinda says:

    >I am completely on the same page about cleaning…about berries, lemons…about these! They are delightful.

  4. 4
    Cassie @ Bake Your Day says:

    >Oh I love shortbread, and lemon! This just looks wonderful!

  5. 5
    Susi's Kochen und Backen says:

    >The shortbread looks wonderful! This and the lemon curd and berries definitely say spring to me :o )

  6. 6
    Dee says:

    >These look wonderful!

  7. 7
    Sarah says:

    >Gorgeous! The lemon curd and the berries are so perfect for Spring,I can't wait until it is berry season over here. Lovely post!

  8. 8
    Munatycooking says:

    >I scanned the last pic with my eyes many times, while trying to keep my mouth closed :)
    Thanks for sharing this recipe!

  9. 9
    Dulce Dough says:

    >Beautiful! So perfect for spring!

  10. 10
    Lizzy says:

    >Your napoleon looks wonderful…so Springy with the lemon and raspberries…yum!

  11. 11
    Sandra says:

    >This looks so testy and beautiful! Love those raspberries on top..

  12. 12
    Hester Casey says:

    >These look great and I think I prefer your shortbread version to puff pastry. Lemon and raspberries are a total winner.

  13. 13
    Mac says:

    >Spring has really sprung with this recipe this is a real winner and a must try.

  14. 14
    briarrose says:

    >These are just cute as heck. :) Lovely job!

    The corn meal shortbread is such a neat touch.

  15. 15
    Jill Colonna says:

    >What a lovely refreshing start to Spring. I am totally with you with changing around the dressing room and sorting things out for Spring. Great time of year for new projects. Cheers with a good cuppa and your lemon Napoleon!

  16. 16
    SlipperCityCakes says:

    >The lemon curd oozing out in between is making my mouth water! -Elyse @The Cultural Dish

  17. 17
    Marta´s Kitchen says:

    >mmm, they look great!! I could eat them right now!

  18. 18
    The Souper says:

    >So happy I found your blog. Adorable and puts a smile on my face :)

    The Souper

  19. 19
    Peggy says:

    >I love shortbread and this sounds absolutely delicious! Definitely makes me think of spring and summer just looking at it! =)

  20. 20
    celia says:

    >I've been having shortbread cravings since strawberries started popping up in the supermarket…this variation looks amazing!

  21. 21
    Becky says:

    >Congrats on the top 9 today! These cookies are lovely and I can't imagine how they must taste.

    would just the cornmeal shortbread freeze well, so the base could be made ahead?

  22. 22
    DeniseB says:

    >Oh these look incredible!! I can't wait to try them. I have been experimenting with shortbread and did not think to try cornmeal- sounds great!I have a bag of lemons here waiting to become something wonderful! Thanks!

  23. 23
    gingerbreadcake says:

    >What a gorgeous dessert! I love the idea of a corn meal shortbread. Congrats on the top 9! :)

    Lindsey @ Gingerbread Bagels

  24. 24
    The Addicted Baker says:

    >How tempting! Too bad i gave up sweets for lent!
    Check out my blog: http://theaddictedbaker.blogspot.com/

  25. 25
    Mateja ^_^ says:

    >This dessert has spring written all over! What a beautiful presentation and photos are amazing! Have a great weekend :)

  26. 26
    Kelli says:

    >I've always wondered what to do with lemon curd other than stir it into greek yoghurt… They look unique and delicious, thanks for sharing!

  27. 27
    potandkettlecookbook says:

    >Looks delicious and perfect for the spring!

  28. 28
    Butrcreamblondi says:

    >Thanks so much for all the lovely comments!

    @Becky- The shortbread does freeze well. I actually have a log of it in my freezer now so when I'm short on time I can just slice and bake!

  29. 29
    Magic of Spice says:

    >Beautiful ode to Spring, these are lovely :)

  30. 30
    cookingwithchrissy says:

    >These look lovely! I can honestly say I have never had a Napoleon before…maybe I will have to fix that! :)

  31. 31
    flexeble says:

    >The photos make the Lemon Napoleon’s look yummiest—nice article and nicer to have the recipe. Thank you, keep baking and posting Butrcreamblondi!

  32. 32
    Elisabeth says:

    >Love the Napoleon paired with the lemon curd, whipped cream, and berries. So yummy, and inviting!

  33. 33
    Joy says:

    >That looks wonderful. I love the lemon curd.

  34. 34
    sandra says:

    >Wow, the shortbread is wonderful. I fear my replication of this won't be near as beautiful: but the shortbread is delicious, and the curd looks wonderful.

  35. 35
    Beth says:

    >Lemon is the perfect ingredient for spring. These look amazing!

  36. 36
    Kelly says:

    I am a lemon junkie….can’t wait to try this recipe. Your talent and gift of sharing with all of us is priceless!!

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