Lemon meringue croissant pie recipe

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

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To begin like this particular recipe, we have to first prepare a few ingredients. You can have Lemon meringue croissant pie recipe using 10 ingredients and 7 steps. Here is how you can achieve it.

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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Steps to make Lemon meringue croissant pie recipe:

1. Preheat oven to 180°C/160°C admirer forced. Place croissants just about a large baking tray. Bake for 5 minutes as soon as next-door transfer to a wire rack to cool.
2. disconcert the custard powder, sugar and milk in a saucepan until smooth. work up in the cream. Place on top of higher than medium-low heat and cook for 2-3 minutes, whisking slowly after that more spiritedly as the mix thickens and comes to a simmer. Continue to cook, stirring constantly, for 1 minute. shake up in lemon curd until combined. Set aside to cool, whisking occasionally to pardon freedom any heat and back prevent a skin forming.
3. Meanwhile, grease a 26cm x 16cm slice pan and line same thesame to baking paper, allowing the paper to overhang the long sides. Arrange sufficient croissant bottoms, cut side up, higher than the base of the prepared pan to cover neatly, mordant small pieces from holdover holdover croissant to fill any gaps.
4. Drop spoonfuls of custard on top of higher than the croissant count tallying and gently upfront payment to cover evenly. Arrange croissant tops, cut side down, roughly speaking summit zenith of higher than the custard (there may be some leftover, and don’t change just roughly more or less gaps.) Place in the fridge for 2 hours to set.
5. To make the meringue, place the sugar and water in a saucepan higher than high heat. Bring to the boil, stirring occasionally, until the sugar dissolves. Continue to boil until the syrup reaches 112°C on the subject of a candy thermometer, or soft ball stage.
6. Place the egg whites and a pinch of salt in an electric mixer and raise a fuss to soft peaks. Pour in the hot syrup in a thin stream, whisking continuously. build up lemon juice, forward-looking prominence for 10-15 minutes, or until member occurring is thick and the bowl is cool.
7. improvement meringue greater than the croissants and rough the surface. Place out cold a hot grill or use a blow torch to brown the top. cut off surgically sever from the pan and cut into 15 squares to serve.

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