Lemon Meringue Croissants

Lemon Meringue Croissants Recipe | Recipe Iseasy Kitchen

• Total: 2 hr 15 min
• Active: 50 min
• Level: Intermediate
• Yield: 12 croissants
• Nutritional Analysis Per Serving (1 of 12 servings): Calories 79, Total Fat 4 g, Saturated Fat 2 g, Carbohydrates 11 g, Dietary Fiber 0 g, Sugar 9 g, Protein 1 g, Cholesterol 31 mg, Sodium 31 mg

Imagine the flaky bliss of a buttery croissant transformed into a zesty, cloud-like dreamlemon meringue filling that bursts with sunshine and a torched top for irresistible crunch. Ready to bake up some magic?

Ingredients:

• 1 sheet frozen all-butter puff pastry, thawed
• All-purpose flour, for dusting
• 1 large egg, separated, plus 1 egg white
• 1/3 cup sugar
• 1 teaspoon fresh lemon juice
• Pinch of salt
• 3/4 cup lemon curd

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1. Stretch the puff pastry on a surface dusted with a bit of flour to form a 12-by-16-inch rectangle. Slice it in half along the width for two 8-by-12-inch pieces, then divide each of those into thirds across the width to get six 4-by-8-inch sections. Halve each section diagonally to create 12 triangles.
2. Prepare a baking sheet by lining it with parchment. From the shorter edge, gently roll each triangle into a loose spiral; position them seam-side down on the sheet, spaced roughly 1 1/2 inches apart. Chill in the fridge until solid, around 30 minutes.
3. Heat the oven to 350 degrees F. Mix the egg yolk with 1 teaspoon water and brush it over the pastries. Bake until they rise and turn golden, 30 to 35 minutes. Lower the heat to 300 degrees F and bake further until fully cooked inside, another 35 to 40 minutes. Allow them to cool fully.
4. Prepare the meringue: In a spacious heat-safe bowl, combine the egg whites, sugar, lemon juice, and salt, whisking until blended. Set the bowl atop a pot holding 1 inch of gently simmering water (ensure the bowl base doesn't contact the water); stir constantly until warm and sugar fully melts, about 2 to 3 minutes. Lift the bowl off and whip with an electric mixer on high speed until cooled with firm, shiny peaks, 5 to 10 minutes.
5. Use a sturdy skewer or chopstick to pierce the base of every croissant, twisting slightly to form a small cavity. Spoon the lemon curd into a zip-top bag and cut off one corner. Inject about 1 tablespoon of curd into each one. Dollop and swirl meringue atop using a spoon's back. Torch lightly for a toasty finish.

Photograph by Ryan Dausch

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