Preheat oven to 400 degrees Line a baking sheet with parchment paper.

Cut puff pastry sheet into 6 even rectangles. Arrange puff pastry rectangles on parchment paper lined baking sheet, sprinkle each rectangle with approximately ½ teaspoon sugar.

Bake puff pastry at 400-degrees F for 12-15 minutes or until puffed and lightly browned. Let cool.

Meanwhile, to make lime curd, place a small strainer over a bowl and set aside.

Heat a large, heavy saucepan over medium-low heat. Add egg yolks and sugar and whisk until well blended and pale yellow in color. Slowly whisk in lime juice and zest, butter and salt. Cook over medium-low heat, whisking constantly, for 5-6 minutes, or until sauce is thickened and deep yellow in color. Curd must not come to a boil. Curd is ready when it coats the back of a spoon but is still liquid enough to pour.

When the curd has thickened, pour it at once into the strainer positioned over the bowl. Using the back of a spoon or a rubber spatula, press until only the coarse residue remains. Set aside to cool.

To assemble napoleons, split each puff pastry rectangle in half creating two layers.

Spread 1-1½ tablespoons lime curd onto the bottom half of the puff pastry. Top lime curd with blackberries (approximately 6-8 blackberries per napoleon). Top blackberries with a generous dollop of Reddi-wip. Top Reddi-wip with the remaining half of the puff pastry.

Serve immediately topped with an additional dollop of Reddi-wip, 1-2 blackberries and fresh lime zest, if desired.