Make the candied lemon slices: Place the water and cup of granulated in a small saucepan. Bring to a boil, and reduce to a simmer. Place the thinly sliced Meyer lemon into the sugar mixture. Allow to cook for about 10 minutes until the lemon slices are soft, but not falling apart. Remove the slices, one by one, and place on a baking sheet lined with parchment paper, and allow the slices to dry, it should take about 1 hour to dry. Once dry, dip the slices halfway in granulated sugar.

Remove the puff pastry from the freezer, and let thaw in the fridge. It should be cold and pliable, not frozen.

Preheat the oven to 400 degrees F. Flour a large work surface generously, and roll out the puff pastry slightly. Use a 3½" round cutter to cut out circles. You can also cut them into squares if you prefer. Line a large baking sheet with parchment paper, and place the cut out pastry onto the baking sheet.

In a medium bowl, combine the softened cream cheese, powdered sugar, and lemon zest. Use a wooden spoon, or electric hand mixer to combine thoroughly. Place generous tablespoon of the cream cheese mixture in the center of each pastry round.

Brush the beaten egg around the edges of each Danish. Sprinkle the edges with raw turbinado sugar, or granulated sugar. Bake for about 25-28 minutes until very golden brown and flakey.

All the Danish to cool completely. Then spoon a scant tablespoon of the lemon curd on top of the cream cheese, allowing some of the cream cheese to peak through. Top with the candied lemon slices.