Ingredients 4 ea Schulstad Large Raspberry Crowns 80g Meyer Lemon Curd 80g Raspberry Guava Jam 40g Streusel Topping 20g Turbinado Sugar Fresh Raspberry, as needed Powdered Sugar, as needed Meyer Lemon Curd 222g Whole Eggs 230g Sugar 209g Meyer Lemon Juice 15g Lemon Zest Raspberry Lemon Crown Recipe Preheat the oven to 360°F and place the frozen pastry onto a parchment paper-lined baking tray. Sprinkle streusel topping and sugar on top of the pastry dough. Bake for 18 - 20 minutes. Let cool thoroughly before proceeding. Add lemon curd in the center above the filling. Add a spoonful of the jam, followed by the fresh raspberries. Dust lightly with powdered sugar (optional). Meyer Lemon Curd Recipe Combine eggs, yolks, sugar, lemon juice and rind. Cook over a water bath while whipping until the mixture becomes very thick and will not thicken more. Remove from heat to beat in the butter and lemon zest.