Lemon Meringue Sandwich

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This lemon curd stuffed croissant with meringue is a decadent treat that combines the buttery flakiness of a croissant with tangy lemon curd filling, topped off with a delicate layer of sweet meringue for a delightful balance of flavours and textures.
This recipe serves 1 person.

1 plain croissant

For the Lemon Curd
juice and zest of 2 lemons
100g caster sugar
50g unsalted butter
2 eggs

For the Meringue
1 egg white
50g caster sugar

– To prepare the lemon curd place the lemon juice and zest in a pan with the sugar and butter. Cook on low-medium heat until the butter has melted. Stir to combine.

– Whisk the eggs in a small bowl. Add these slowly to the pan while you whisk. Cook for 10 minutes whilst you stir continuously. Pass through a sieve into a bowl and allow to cool completely.

– To prepare the meringue, place the egg whites and sugar in a bowl. Whisk until you form soft peaks.

– Preheat your oven to 200°C.

– Slice the croissant in half. Spread a generous amount of lemon curd onto one half. Place the other half on top and pour the meringue over.

– Place the filled croissant on a baking tray and bake in the oven for 10 minutes or until the meringue is lightly golden and stiff.

– Remove the croissant from the oven and allow to cool slightly before you tuck in.

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