Start your curd.
Whisk eggs, sugar and lemon juice over double boiler until well blended, about 7-10 minutes.
Drain curd through a fine sieve into a bowl, this removes any lumps.
Fold in butter and zest. Cover with plastic wrap and refrigerate 4 hours.
For The Cranberry Sauce.
Bring all ingredients except cranberries to a simmer over medium heat. once you reach a simmer, add cranberries and cook over medium, high temperatures. Cook until cranberries burst. Remove from heat. What's cool is you will hear them pop!
Do not remove cinnamon sticks, ginger and oranges segments. Set it all aside to cool then refrigerate 4 hours.
After the 4 hours remove, cinnamon, oranges and ginger.
On a lightly floured surface roll out one sheet of puff pastry.
Cut pastry into four equal portions.
Place pastry on parchment lined baking sheet.
Prick pastry with fork all over. Cook pastry in a preheated 425°F oven for15- 25 minutes. Remove as soon as they turn a nice golden color.
Repeat pastry steps for the second sheet.
Once pastry has cooled place 1/8 of lemon curd to each pastry. Top that with swirls of cranberry sauce.
Must refrigerate leftovers, if there are any!
MAKE YOUR CRANBERRY SAUCE AND LEMON CURD THE DAY BEFORE YOU WISH TO MAKE! THEN BAKE PASTRY DAY OF AND ASSEMBLE!!! MAKES IT SO MUCH EASIER!!!!!
