Lemon Meringue Croissant

A light and crunchy croissant, filled with a tangy lemon curd and topped with a bruleed meringue topping, UHM YES PLEASE!! 🍋🥐

Take some fresh croissants, stuff them with homemade lemon curd, dunk it in homemade Italian meringue, have fun blowtorching it and dig right in.

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Homemade Lemon Curd

The best part is definitely the homemade lemon curd, it is rich, tangy, silky smooth, creamy and simply delicious! You can easily swap out the lemon curd for storebought, but a homemade version just can’t be beaten. It’s also super simple to make!

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Tips for making Lemon Meringue Croissants

Make your own lemon curd - I highly recommend making your own lemon curd. It is super simple and so much better than store bought! Just be patient and don’t turn up that heat too much, or you’ll end up with scrambled eggs instead of a silky smooth lemon curd.‍

Use a stand mixer for the meringue - Italian meringue takes a long time to whip up and you probably don’t want to hold a hand mixer for 15 minutes! I would highly recommend using a stand mixer. If you are not comfortable with Italian Meringue, feel free to swap it out for e.g. Swiss Meringue instead

‍Use a candy thermometer - The sugar syrup needs to be heated enough so it is capable of cooking and stabalising the egg whites. This is why it is very important to use a candy thermometer and get the syrup up to 121 degrees celsius.

‍Use fresh bakery style croissants - The croissants are the biggest part of the recipe, so do splurge on a good quality bakery croissant! Most supermarkets actually sell fresh bakery style croissants that are delicious. Or go visit and support your favourite bakery.

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Enjoy loves!

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