1 egg
1 egg yolk
1/4 cup sugar
3 tablespoons fresh lemon juice
1 teaspoons freshly grated lemon zest
1/8 pound unsalted butter, chilled and cut into 4 pieces
1/2 cup heavy whipping cream
peanut oil, for deep-frying
8 square wonton wrappers
1/4 cup sifted powdered sugar
lemon or orange zest, cut into thin strips, for garnish
Raspberry Coulis
2 pints fresh raspberries
2 tablespoons sugar
1 teaspoon lemon juice

In a saucepan, whisk together egg and egg yolk. Whisk in sugar, lemon juice and lemon zest. Add butter pieces all at once and place over medium heat. Cook, stirring constantly, till mixture begins to develop body and thickens, about 4-5 minutes. Do not boil. Remove from heat and pour through a wire-mesh strainer into a bowl. Cover and refrigerate till chilled. In a bowl, whip cream to soft peaks. Fold chilled lemon mixture into cream. Cover and chill.

In a large saucepan, heat oil to 350ºF. Drop individual wontons into the oil, 3 or 4 at a time, frying them till they are just golden brown. Remove carefully with tongs to paper towels to drain. Repeat till done. Cool the wontons and break them each into two pieces and dust with powdered sugar.
Assembly
To assemble the Napoleons, ladle a pool of the Raspberry Coulis onto cold serving plates. Forming 4 layers in all, alternate broken wontons and spoonfuls of the lemon cream, ending with the cream. Garnish with citrus zest. Serve immediately.
Raspberry Coulis
Combine the berries, sugar and lemon juice in a food processor or blender. Process till smooth. Pass through a wire fine mesh strainer to remove seeds. Cover and refrigerate till ready for use.