Wash the lemons under cold water. Grate the zest of 1 into a bowl. Cut the lemons in half and juice them. Pass the juice through a fine chinois into a separate bowl. Measure 50ml lemon juice and add to the zest. Whisk together the eggs and sugar until pale and doubled in volume and whisk into the lemon zest and juice. Whisk the cream to ribbon stage and stir into the egg mix. Cover with cling-film and refrigerate for 2 hours to allow the lemon flavour to infuse the curd. Pass the lemon curd through a fine chinois and discard the zest.
Pre-heat the oven to 90°C. Line the bottom of 4 moulds with cling-film, 4cm wide by 4cm deep. Line again with aluminum foil. Place the moulds into a small roasting pan and fill each one to the top with 50ml lemon curd. Pour enough warm water into the tray to come three-quarters of the way up the sides of the moulds. Place the roasting pan into the oven and cook the lemon curd for 1 hour and 40 minutes until the curd is just set. Carefully remove the pan from the oven and allow the curd to cool. Remove the moulds from the roasting pan and refrigerate until ready to serve.
Adjust the oven to 170°C. Spread out 3 sheets of the filo pastry on a clean workbench. Brush each sheet with clarified butter and cover each one with another sheet of filo pastry. Brush the second layer with clarified butter and cover with a third sheet of filo pastry. Using an 8½cm pastry cutter, cut out 4 circles from each of the filo pastries. Using a 4cm pastry cutter cut a circle from each of the filo circles leaving a half-moon shape that will perfectly wrap around the lemon curds.
Dredge the filo pastry with a heavy layer of icing sugar and transfer onto a lightly greased baking tray. Cover the filo pastry with a baking tray of the same size to keep the pastry flat and even while baking. Place in the oven and bake for approximately 5 minutes until the pastry is crisp and golden. Remove the pastry from the oven and allow to cool on a wire rack. Place the pastries into an air tight container until ready to use.
Place the raspberries in a bowl and coat with 25ml raspberry coulis. Pour the remaining coulis into a small plastic squeeze bottle. Place a filo pastry disc in the centre of a plate, glazed side up. Place the lemon curd in the cut-out area with the aluminum foil facing up. Remove the foil and the cling-film from the mould. Run the tip of a sharp knife around the inside of the mould and carefully remove it. Place 6 raspberries neatly around the filo pastry. Place a second pastry disc on top of the raspberries. Arrange another 6 raspberries onto the pastry and top with a third pastry disc, glazed side up. Squeeze a line of small dots of raspberry coulis around the filo pastry.