Recipe Lemon meringue croissant pie : Easy, Special and Delicious

Recipe Lemon meringue croissant pie : Easy, Special and Delicious - Hi Mom, Welcome back to my blog. Now is the time for smart and creative women, if you are one of them, try to make these delicious cakes at home. In addition to saving money, you can also create it according to your wishes. As a reference, we provide a recipe guide that you can try.

On this page of the website you will read the recipe Lemon meringue croissant pie. This Recipe Lemon meringue croissant pie : Easy, Special and Delicious includes levels . After I practiced it, it turned out that Lemon meringue croissant pie was necessary 2h 30m, cook 15m and serving 12. Attention: allergies Contains gluten, peanuts, tree nuts, milk and soy.. Without having to wait long, let's just check the Recipe Lemon meringue croissant pie

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

10 Ingredients

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  12 mini croissants, cut in half horizontally
  
  
  


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  4 tbsp custard powder
  
  
  


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  2 tbsp caster sugar
  
  
  


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  125ml (½ cup) milk
  
  
  


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  400ml thickened cream
  
  
  


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  420g tub lemon curd
  
  
  



• Italian meringue



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  215g (1 cup) caster sugar
  
  
  


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  125ml (½ cup) water
  
  
  


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  4 egg whites
  
  
  


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  Juice of 1 lemon
  
  
  


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  Select all ingredients
  
  
  

7 Method Steps

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  Step 1
  
  
  
  
  Preheat oven to 180°C/160°C fan forced. Place croissants on a large baking tray. Bake for 5 minutes then transfer to a wire rack to cool.
  
  
  


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  Step 2
  
  
  
  
  Whisk the custard powder, sugar and milk in a saucepan until smooth. Stir in the 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 until combined. Set aside to cool, whisking occasionally to release any heat and help prevent a skin forming.
  
  
  


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  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.
  
  
  


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  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.
  
  
  


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  Step 5
  
  
  
  
  To make the meringue, place the sugar and 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.
  
  
  


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  Step 6
  
  
  
  
  Place the 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, then beat for 10-15 minutes, or until mixture is thick and the bowl is cool.
  
  
  


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  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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