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Lemon meringue croissant pie

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Recipe may contain gluten, peanuts, tree nuts, milk and soy.

Get yourself a packet of mini croissants and some lemon curd for this fusion dessert that is perfect for the cooler weather.

10 Ingredients


  • 12 mini croissants, cut in half horizontally

  • 4 tbsp custard powder

  • 2 tbsp caster sugar

  • 125ml (½ cup) milk

  • 400ml thickened cream

  • 420g tub lemon curd
  • Italian meringue


  • 215g (1 cup) caster sugar

  • 125ml (½ cup) water

  • 4 egg whites

  • Juice of 1 lemon

7 Method Steps


  • Step 1

    Preheat oven to 180°C/160°C fan forced. Place croissants

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    (12 mini croissants, cut in half horizontally) on a large baking tray. Bake for 5 minutes then transfer to a wire rack to cool.


  • Step 2

    Whisk the custard powder (4 tbsp custard powder), sugar (2 tbsp caster sugar) and milk (125ml (½ cup) milk) in a saucepan until smooth. Stir in the cream (400ml thickened cream). Place over medium-low heat and cook for 2-3 minutes, whisking slowly then more vigorously as the mixture thickens and comes to a simmer. Continue to cook, stirring constantly, for 1 minute. Whisk in lemon curd (420g tub lemon curd) until combined. Set aside to cool, whisking occasionally to release any heat and help prevent a skin forming.

  • Step 3

    Meanwhile, grease a 26cm x 16cm slice pan and line with baking paper, allowing the paper to overhang the long sides. Arrange enough croissant bottoms, cut side up, over the base of the prepared pan to cover neatly, cutting small pieces from leftover croissant to fill any gaps.

  • Step 4

    Drop spoonfuls of custard over the croissant layer and gently spread to cover evenly. Arrange croissant tops, cut side down, over the custard (there may be some leftover, and don’t worry about gaps.) Place in the fridge for 2 hours to set.

  • Step 5

    To make the meringue, place the sugar (215g (1 cup) caster sugar) and water (125ml (½ cup) water) in a saucepan over high heat. Bring to the boil, stirring occasionally, until the sugar dissolves. Continue to boil until the syrup reaches 112°C on a candy thermometer, or soft ball stage.

  • Step 6

    Place the egg whites (4 egg whites) and a pinch of salt in an electric mixer and whisk to soft peaks. Pour in the hot syrup in a thin stream, whisking continuously. Add lemon juice (Juice of 1 lemon), then beat for 10-15 minutes, or until mixture is thick and the bowl is cool.

  • Step 7

    Spread meringue over the croissants and rough the surface. Place under a hot grill or use a blow torch to brown the top. Remove from the pan and cut into 15 squares to serve.
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