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Lemon meringue croissant pie recipe
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Prep Time:
150 minutes
Cook Time:
15 minutes
Total Time:
165 minutes
Indulge in a cozy treat by stuffing mini croissants with tangy lemon curd for a delightful fusion dessert.
Ingredients:
  • 12 mini croissants, cut in half horizontally
  • 40.00 gm custard powder
  • 40.00 gm caster sugar
  • 125ml (½ cup) milk
  • 400ml thickened cream
  • 420g tub lemon curd
  • 215g (1 cup) caster sugar
  • 125ml (½ cup) water
  • 4 egg whites
  • Juice of 1 lemon
Instructions:
  • Preheat the oven to 180°C/160°C fan forced. Arrange the croissants on a large baking tray and bake for 5 minutes before cooling on a wire rack.
  • Combine custard powder, sugar, and milk in a saucepan. Once smooth, mix in the cream. Heat over medium-low heat for 2-3 minutes, whisking slowly until simmering. Keep stirring for 1 more minute. Add and combine lemon curd. Let it cool, whisking occasionally to prevent skin formation.
  • Grease a 26cm x 16cm slice pan and line with baking paper, ensuring the paper hangs over the edges. Place croissant bottoms, cut side up, in the pan to cover the base neatly, using extra pieces to fill any gaps.
  • Spoon custard over croissant layer and spread evenly. Top with remaining croissants, cut side down. Refrigerate for 2 hours to set.
  • Combine sugar and water in a saucepan over high heat. Boil while stirring occasionally until sugar dissolves. Keep boiling until syrup reaches 112°C on a candy thermometer.
  • Using an electric mixer, whip the egg whites with a pinch of salt until soft peaks form. Slowly pour in the hot syrup while whisking constantly. Mix in lemon juice, then continue beating for 10-15 minutes until the mixture thickens and the bowl feels cool to the touch.
  • Cover the croissants with meringue, giving it a rustic appearance. Use a blow torch or place them under a hot grill to achieve a golden brown top. Slice into 15 squares before serving.

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