2 whole eggs 2 egg yolks 1/2 cup granulated sugar plus 2 tablespoons granulated sugar 6 tablespoons fresh lemon juicePLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses 1 teaspoon fresh lemon juice 2 teaspoons freshly grated lemon zest 1/4 pound unsalted butter, chilled and cut into 8 bits 1 cup heavy cream, chilled 2 pints fresh raspberries 6 cups peanut oil, for deep-frying 24 square wonton wrappers 1/2 cup sifted confectioners' sugar lemon or orange zest, cut into thin strips, for garnish
In a saucepan, whisk together the eggs and egg yolks. Whisk in the 1/2 cup granulated sugar, the 6 tablespoons lemon juice, and lemon zest. Add the butter pieces all at once and place over medium heat. Cook, stirring constantly, until mixture begins to develop body and thicken, about 4 to 5 minutes. Do not boil. Remove from the heat and pour through a wire-mesh strainer into a bowl. Cover with plastic wrap and refrigerate until chilled.
In a medium-sized bowl, whip the cream until it forms soft peaks. Fold the chilled lemon mixture into the cream. Cover and refrigerate. Combine the berries, the remaining 2 tablespoons granulated sugar, and the remaining 1 teaspoon lemon juice in a food processor or blender. Process until smooth. Pass through a wire mesh strainer to remove seeds. Cover and refrigerate until ready to serve.
In a large saucepan, heat the oil to 375ºF, or until a bit of wonton wrapper turns brown within seconds of being dropped in the oil. Separate wrappers and drop them into the oil, several at a time, frying them until they are golden brown. Remove with a slotted utensil to paper towels to drain. Repeat with the remaining wrappers. When the wrappers are cool, break them into smaller pieces and dust with confectioners sugar.
To assemble the Napoleons, ladle a pool of the raspberry sauce onto each serving plate. Forming 4 layers in all, alternate broken wontons and spoonfuls of the lemon cream, ending with the cream. Garnish with citrus zest. Serve immediately.