Make the lemon curd (this version is intentionally less sweet)

Cut the puff pastry into 16 squares and place a baking sheet on top to weigh them down

Bake at 410°F (210°C) for 10 minutes, then let cool

Spread lemon curd on 12 puff pastry squares and raspberry jam on the remaining 4 squares

Place a lemon curd square on a plate, add another lemon curd square on top, and finish with a jam square

Chill in the refrigerator for at least 2 hours