To make the lemon curd:

• Place butter, sugar & juice in a medium saucepan. Whisk over low heat until the butter is melted & sugar is dissolved; remove from heat. Vigorously whisk in eggs. Whisk constantly over low heat for 8 to 10 minutes or until thickened; strain through a fine sieve. Pour into sterilized jar; seal with sterilized lids. Chill for 8 hours or overnight until cold. Use in recipes, dolloped on berries or spread onto hot buttered toast or scones. Makes about 1 1/4 cups. 
• Line a baking sheet with parchment paper. Preheat oven to 375F (190C). 
• Cut each pastry sheet into 6 rectangles of the same size. Place on the baking sheet. Place a layer of parchment paper of the top, covering all of the pastry. Place another baking sheet on top of the parchment paper. Bake for 25 to 30 minutes or until golden brown. Remove the baking sheet & carefully lift pastries onto a wire rack to cool completely. 
• Beat whipping cream in a medium sized bowl with an electric mixter (or hand mixer) until whipped & stiff peaks form. Add lemon curd & beat until well combined. 
• Spread about 1/4 cup of curd cream onto 4 pastry sections, place them on individual serving plates or a serving platter. Top each with another pastry layer, then more curd cream, another pastry layer, finishing with curd cream. Top with berries. Dust with icing sugar just before serving. Makes 4.