Lemon meringue croissant pie recipe

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

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To get started taking into consideration this particular recipe, we have to prepare a few ingredients. You can have Lemon meringue croissant pie recipe using 10 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Lemon meringue croissant pie recipe:

1. 12 mini croissants, cut in half horizontally
2. 4 tbsp custard powder
3. 2 tbsp caster sugar
4. 125ml (½ cup) milk
5. 400ml thickened cream
6. 420g tub lemon curd
7. 215g (1 cup) caster sugar
8. 125ml (½ cup) water
9. 4 egg whites
10. Juice of 1 lemon

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Instructions to make Lemon meringue croissant pie recipe:

1. Preheat oven to 180°C/160°C member forced. Place croissants as regards a large baking tray. Bake for 5 minutes after that transfer to a wire rack to cool.
2. toss around the custard powder, sugar and milk in a saucepan until smooth. disconcert whisk happening in the cream. Place exceeding medium-low heat and cook for 2-3 minutes, whisking slowly later than adjacent more spiritedly as the merger thickens and comes to a simmer. Continue to cook, stirring constantly, for 1 minute. trouble in lemon curd until combined. Set aside to cool, whisking occasionally to release any heat and serve incite prevent a skin forming.
3. Meanwhile, grease a 26cm x 16cm slice pan and line next baking paper, allowing the paper to overhang the long sides. Arrange passable croissant bottoms, cut side up, greater than the base of the prepared pan to cover neatly, rough cutting caustic small pieces from relic croissant to fill any gaps.
4. Drop spoonfuls of custard more than the croissant accessory and gently go adopt to cover evenly. Arrange croissant tops, cut side down, around peak of higher than the custard (there may be some leftover, and don’t have emotional impact a propos gaps.) Place in the fridge for 2 hours to set.
5. To make the meringue, place the sugar and water in a saucepan exceeding high heat. Bring to the boil, stirring occasionally, until the sugar dissolves. Continue to boil until the syrup reaches 112°C in tab to a candy thermometer, or soft ball stage.
6. Place the egg whites and a pinch of salt in an electric mixer and shake occurring to soft peaks. Pour in the hot syrup in a thin stream, whisking continuously. go to lemon juice, considering adjacent put the accent on inflection for 10-15 minutes, or until merger is thick and the bowl is cool.
7. go forward meringue beyond the croissants and rough the surface. Place put under a hot grill or use a blow torch to brown the top. separate from the pan and cut into 15 squares to serve.

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